Analysis on Flavor Substance of Different Origin and Processes Cocoa Bean by GC-MS
In order to study the flavor of cocoa butter from different origins and different processes,GC-MS technology was used to analyze the aroma components of different cocoa beans,and a total of 27 aroma components were identified.25,21,18 and 14 aroma components were detected in 1981 Ghana cocoa bean,1982 Papua New Guinea cocoa bean,1983 Ghana cocoa bean and 1984 Papua New Guinea cocoa bean,respectively.There are 48 common volatile components in 4 kinds of cacao beans with different relative contents,which have a very important contribution to the aroma quality of cocoa,they are the key aroma compounds of cocoa,and together constitute the aroma quality characteristics of cocoa beans.In the study,the main aroma components detected in 4 kinds of cacao beans were esters,heterocycles and alcohols,in addition,acids and terpenes were also detected.Thus 1981 Ghana cocoa beans have a toasted nutty aroma,1982 Papua New Guinea cocoa beans have a floral and woody aroma,1983 Ghana cocoa beans have a sweet fruity aroma,1984 Papua New Guinea cocoa beans have a creamy nutty aroma.
gas chromatography-mass spectrometry(GC-MS)cocoa beansAroma componentsolid phase micro-extraction(SPME)key odorant compounds
万方数据
维普
