Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate

The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, chemical composition beans, specific protein storage content, polysaccharides polyphenols determining type precursors formed during fermentation drying process, leading to formation subsequent roasting conching processes. Bean aroma is frequently profiled, identified, semiquantified by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPMEGC-MS) chromatography olfactometry (GC-O). In general, flavors generated include fruity, floral, chocolate, woody, caramel, earthy, undesirable notes. Each contributes or depletes compounds that may be desirable undesirable, as discussed this report.