Assessing cocoa aroma quality by multiple analytical approaches

Assessing cocoa aroma quality by multiple analytical approaches

Phuong Diem Tran, Davy Van de Walle, Nathalie De Clercq, Ann De Winne, Daniel Kadow, Reinhard Lieberei, Kathy Messens, Dung Nhan Tran, Koen Dewettinck, Jim Van Durme

In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of their volatile aroma composition (Mass Spectrometry (MS)-fingerprinting and Headspace-solid Phase Micro-extraction-Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS)) following high roasting processing (30 min at 150 °C). Compared with the labour-intensive measurement of cocoa precursors, MS-fingerprinting on the cocoa headspaces appeared to be a very powerful and fast classification technique. Different cocoa groups were researched having unique organoleptic characteristics which were affected by fermentation, roasting conditions and geographical origin. A clear separation of fine flavour cocoa (Criollo variety), well fermented/roasted cocoa …

Elsevier

2015

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:W8gSVh4kTHQC

English