Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process.

Stephanie Michel,Alfredo J Ibañez,Luka Franco Baraka,Madina Mansurova

doi:10.3390/metabo11020071

Stephanie Michel, Alfredo J Ibañez + Show 2 more

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https://doi.org/10.3390/metabo11020071

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Journal: Metabolites	Publication Date: Jan 26, 2021
Citations: 15	License type: CC BY 4.0

Affiliation: Pontifical Catholic University of Peru

Abstract

Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.

Highlights

Chocolate is one of the most popular and recognizable aliments worldwide due to the organoleptic properties of the cocoa beans
Ninety-three compounds were putatively identified by headspace solid-phase microextraction (HS-SPME)-gas chromatography coupled to mass spectrometry (GC-Mass spectrometry (MS)) analysis
To identify the key volatile organic compounds (VOCs) that can be characteristic for the Peruvian chocolate made from white porcelain fine flavor cocoa (FFC) beans from northern Peru, ninety-three volatile organic components (VOCs) were first identified using GC-MS

Summary

Introduction

Chocolate is one of the most popular and recognizable aliments worldwide due to the organoleptic properties of the cocoa beans. Cocoa (Theobroma cacao L.) from different geographical origins has a different organoleptic profile and influences the final flavor and quality of chocolate [1,2,3]. The chocolate aroma is primarily due to the volatile organic components (VOCs) from cocoa, composed of a complex mixture of over 500 chemical compounds, mainly pyrazines, esters, amines, amides, acids, and hydrocarbons [4]. Most of these VOCs from cocoa are the foundation for the flavor profile of chocolate products [5,6,7]. To ensure the chocolate’s final flavor quality, the traceability of cocoa’s geographical origin and the industrial chocolate processing are essential for both the chocolate industry and consumers [9]

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