Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS
Abstract(#br)Chocolate quality depends on the type of cocoa and how its manufacture was conducted. In this work, the analysis of the volatile fraction of the principal steps - from cocoa to chocolate - was performed. For this purpose, unroasted nibs, liquor and chocolate samples from five different places were used, and the isolation was conducted by HS-SPME (headspace solid phase microextraction) using a DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) fiber, lately desorbed in a homemade GC × GC chromatograph and detected by mass spectrometry.