Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

In this study the volatile composition of six samples dark chocolates varying in cocoa roasting time (30.5, 34.5 and 38.5 min) geographical origin (Ecuador Ghana) was characterized by headspace solid-phase microextraction (HS-SPME) followed gas chromatography-mass spectrometry (GC-MS). One hundred twenty-one different compounds were identified using a carboxen/polydimethylsiloxane (CAR-PDMS) fiber comprising acids, alcohols, aldehydes, alkanes, esters, furans, ketones, nitrogen compounds, pyran derivatives, pyrazines, pyrroles thiazoles. The effect on depended their origin. Principal component analysis (PCA) applied to chocolate samples. Eight groups established according position aroma PC plot accordingly variation among Therefore, that appeared or disappeared during from each both origins identified.