Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas

Abstract

The volatile constituents of cocoa liquor and the differences between cocoa liquors from different origins were studied. Direct solvent extraction-solvent assisted flavor evaporation and gas chromatography-olfactrometry-mass spectrometry in conjunction with aroma extract dilution analysis were used to identify the key flavor compounds in five cocoa liquors. There were significant differences of specific compounds between cocoa liquor from different areas of origins. Then, the purge and trap method was used to gathering the aroma-active components of five cocoa liquors from different origins, and one internal standard was used during this process for the further quantitative analysis by gas chromatography-olfactrometrymass spectrometry. The results indicated that 3-methylbutanal, acetic acid, tetramethylpyrazine, and 3-methylbutanoic acid were the components with high concentrations. The contents of most compounds in the five kinds of cocoa liquor were dramatically different. The content of odorants of cocoa liquors from Papua New Guinea was higher than that of the others and that from Indonesia was the lowest. For sensory evaluation, the overall odor outlines of the five cocoa liquors were very similar, the Papua New Guinea cocoa liquor had higher preference than those of the other four samples. Principal component analysis showed that the characteristics of cocoa liquor from Papua New Guinea, Indonesia, and Ivory Coast were very significant.

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

“…The most representative compounds of these were acetic acid, tetramethylpyrazine and 2,3-butanediol, similar to those reported in cocoa liquors in different countries (Liu et al, 2017).…”

“…Nonetheless, the quality of the product depends on the chemical reactions that occur, and are characterized by organoleptic qualities described by basic, specific and acquired tastes; furthermore, aromas found in volatile components of cocoa liquor are also present (Liu, Liu, He, Song, Liu, Zhang & Su, 2017;Rivera, Mecias, Guzmán, Peña, Medina, Casanova,… Nivela, 2012). Owing to its high organoleptic qualities, which are obtained through sensory tasting panels.…”

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

“…Quadrupole time‐of‐flight mass spectrometry (Q‐TOF‐MS) is able to combine high sensitivity and mass accuracy for both precursor and product ions and, therefore, allows the elemental composition for both parent and fragment ions to be confirmed both quickly and efficiently. UHPLC can provide high resolutions for the separation of complicated natural products and improves the sensitivity of Q‐TOF‐MS detectors (Li et al., ). In this study, the authors observed how protein quantities, and their profiles derived from two‐dimensional gel electrophoresis, showed striking differences for nonfermented beans depending on their geographical origin.…”

“…Many studies about the determination and/or changes produced in the flavor, aroma, and taste during cocoa fermentation (Crafack et al., ), roasting (Torres‐Moreno et al., ), among different cocoa clones or varieties (Liu et al., ), and among different cocoa products (Chetschik et al., ) have been recently published. Torres‐Moreno et al.…”

“…Regarding origin, Liu et al. () made a comparison of the aroma compounds of cocoa liquors from Asia, Africa, and Oceania by GC‐olfactometry–MS. With this study, components at high concentrations were found, such as 3‐methylbutanal, acetic acid, tetramethylpyrazine, and 3‐methylbutanoic acid, and a relation between the aroma profile and origin was found by PCA (Liu et al., ).…”