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• W2221085652 abstract "Abstract In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of their volatile aroma composition (Mass Spectrometry (MS)-fingerprinting and Headspace-solid Phase Micro-extraction-Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS)) following high roasting processing (30 min at 150 °C). Compared with the labour-intensive measurement of cocoa precursors, MS-fingerprinting on the cocoa headspaces appeared to be a very powerful and fast classification technique. Different cocoa groups were researched having unique organoleptic characteristics which were affected by fermentation, roasting conditions and geographical origin. A clear separation of fine flavour cocoa (Criollo variety), well fermented/roasted cocoa and low quality cocoa could be made. Additionally, the clustering was confirmed by more conventional HS-SPME-GC–MS aroma analyses on the cocoa samples. Several markers for the bean origin/quality were identified. Roasting degrees were also calculated based on typical pyrazine ratios." @default.
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• W2221085652 date "2015-11-01" @default.
• W2221085652 modified "2023-10-18" @default.
• W2221085652 title "Assessing cocoa aroma quality by multiple analytical approaches" @default.
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• W2221085652 doi "https://doi.org/10.1016/j.foodres.2015.09.019" @default.
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