Cocoa smoky off-flavouris due to inappropriate post-harvest processing and cannot be removed in the subsequent chocolate-manufacturing steps. To date, no reliable analytical method to detect key-analytes responsible for smoky off-flavourin incoming raw material is available and the sensory tests are time-consuming. This study aims to develop an analytical methodto detect smoky markers, suitable for quality control. A top-down procedure was applied: the cocoa volatilome was first profiled by headspace solid phase microextration(HS-SPME) combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GCxGC-TOF-MS) from a set of representative smoky and non-smoky samples; advanced fingerprinting revealed the chemicals responsible for the off-flavour. The resultsserved to develop a 1D-GC method suitable for routine application. Ten identified smoky markers were subjected to accurate quantification, thereby defining operative ranges to accept/reject incoming bean samples.A step ahead was devoted to automatically speeding up the controls through aMS-enose platform coupled with suitable chemometric modellingto classify smoky and non-smoky samples and cross-validated by the confirmatory quantitative method through HS-SPME-GC-MS.Thus, it was successfully developed an objective and automatic analytical decision maker suitable for the control at multistep level on the chocolate production chain.

Climate change and cocoa flavour quality: analytical investigations to identify off-odour in cocoa products

Liberto, Erica
;
Cordero, Chiara;Perotti, Pamela;Bicchi, Carlo
2021

Abstract

Cocoa smoky off-flavouris due to inappropriate post-harvest processing and cannot be removed in the subsequent chocolate-manufacturing steps. To date, no reliable analytical method to detect key-analytes responsible for smoky off-flavourin incoming raw material is available and the sensory tests are time-consuming. This study aims to develop an analytical methodto detect smoky markers, suitable for quality control. A top-down procedure was applied: the cocoa volatilome was first profiled by headspace solid phase microextration(HS-SPME) combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GCxGC-TOF-MS) from a set of representative smoky and non-smoky samples; advanced fingerprinting revealed the chemicals responsible for the off-flavour. The resultsserved to develop a 1D-GC method suitable for routine application. Ten identified smoky markers were subjected to accurate quantification, thereby defining operative ranges to accept/reject incoming bean samples.A step ahead was devoted to automatically speeding up the controls through aMS-enose platform coupled with suitable chemometric modellingto classify smoky and non-smoky samples and cross-validated by the confirmatory quantitative method through HS-SPME-GC-MS.Thus, it was successfully developed an objective and automatic analytical decision maker suitable for the control at multistep level on the chocolate production chain.
E. Guichard & J.L. Le Quéré (Eds): Proc. 16thWeurman Flavour Research Symposium, 2021
Montpellier-Francia
4-6 maggio 2021
Proc. 16thWeurman Flavour Research Symposium, 2021
E. Guichard & J.L. Le Quéré (Eds)
1
4
https://zenodo.org/record/5752253#.YcRjRWjMI2w
Cocoa volatilome, smoky off-flavour, GCxGC-TOF-MS, HS-SPME-GC-MS, MS-enose
Liberto, Erica; Cordero, Chiara; Perotti, Pamela; Bortolini, Cristian; Bicchi, Carlo
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1827854
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