Abstract
A central composite rotatable design (CCRD) was applied to study the response pattern for monitoring aroma quality of sweet chocolate bars. The two parameters varied were pH adjustment before distillation of chocolate and the distillate volume obtained after steam distillation. Aroma was qualitatively evaluated in three commercial chocolates and in their distilled extracts. Based on the responses for UV absorption, number of peaks on chromatograms and sensorial aroma values, response surface methodology (RSM) revealed that higher scores were obtained for each of these responses at a lower range (1.5–3) of pH and distilled volume (5–10 ml). It was also possible to distinguish between products of different manufacturers when a pH of 2.5 was adjusted for distillation and a distillate of 10 ml used. These conditions are considered optimum for monitoring the over-all aroma quality in cocoa products.
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