Based on ATR-FTIR Study of Cocoa Extract and GC/MS
This study used infrared spectroscopy and GC/MS technology to analyze the similarity of five different types of cocoa extracts.The similarity between the infrared spectra of Chinese No.2 cocoa extract and British No.1 cocoa extract reached 98.76%,while the similarity between Chinese No.1 cocoa extract and British No.2 cocoa extract reached 73.43%.A total of 48 aroma components were identified from 5 types of cocoa extracts,including 25 from UK 1,20 from UK 2,28 from US 1,22 from China 1,and 25 from China 2.By conducting principal component analysis on the aroma components identified from five types of cocoa extracts,the Chinese No.1 cocoa extract and the British No.2 cocoa extract can be classified into one group,while the Chinese No.2 cocoa extract,the British No.1 cocoa extract,and the American No.1 cocoa extract can be classified into another group.Different types of cocoa extracts can be distinguished by GC/MS technology combined with principal component analysis,which is more advantageous than traditional sensory flavor evaluation.This study can provide a theoretical basis for the replacement of raw materials in essence products.
NETL
NSTL
万方数据
