Characterization of Volatile Compounds in Dark Chocolates by HS-SPME and GC-MS: Influence of Cocoa Origin and Roasting Conditions
作者： Miriam Torres-Moreno , Amparo Tarrega , Consol Blanch
DOI: 10.1016/B978-0-12-398549-1.00054-4
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摘要: Volatile composition of six dark chocolates, varying in cocoa roasting time and geographical origin (Ecuador Ghana), was determined by headspace solid-phase microextraction (HS-SPME) followed gas chromatography-mass spectrometry (GC-MS). Using a carboxen/polydimethylsiloxane (CAR-PDMS) fiber, 121 compounds were identified. The effect on the volatile chocolates depended their origin. Principal component analysis (PCA) applied to chocolates. Six groups established according position PC plot, variation among samples.
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