Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

The impact of microwave roasting cocoa beans on the aroma and phytochemical profile dark chocolates (70% cocoa) was studied. Three produced from roasted (450 W–55 min, 600 W–35 900 W–20 min) were compared with a chocolate convectively (130 °C–30 min). Aroma analysis via HS-SPME-GC-MS indicated that resulted in distinctive profile, to beans. Increased power input seems main inducer elevated levels compounds. Interestingly, four treatments measured LC-HRMS, rather comparable. Microwave more prone oxidation, but still within acceptable limits. results validate is promising alternative technique can be used effectively for production.