Use of GC-O-MS to Identify Key Aroma Compounds in Dark Chocolate
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Abstract:
The volatile compounds in dark chocolate was extracted using the methods of simultaneous distillation extraction (SDE) and purge &trap (P&T). Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was used to identify the aroma compounds, fifty-five compounds were identified Including aldehydes, olefinic aldehydes, pyrazines, alcohols, esters, ketones, furans, acids, ect., among which pyrazines has the maximum content, followed by aldehydes. Ten key aroma compounds were identified use of aroma extract dilution analysis (AEDA) and dynamic headspace dilution Analysis (DHDA), which were 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, phenylacetaldehyde, ethyl-pyrazine, 2,3-dimethyl-pyrazine, trimethylpyrazine, tetramethylpyrazie, isopentyl benzoate, and 2-acetyl-1-pyrroline. The odor characteristics of chocolate was deep chocolate smell, popcorn flavor, roast flavor, coffee flavor, nutty and so on.
