Torres-Moreno, Miriam published the artcileEffect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS, HPLC of Formula: 14667-55-1, the main research area is cocoa roasting time dark chocolate geog origin.
In this study the volatile composition of six samples of dark chocolates varying in the cocoa roasting time (30.5, 34.5 and 38.5 min) and geog. origin (Ecuador and Ghana) was characterized by headspace solid-phase microextraction (HS-SPME) followed by gas chromatog.-mass spectrometry (GC-MS). One hundred and twenty-one different compounds were identified using a carboxen/polydimethylsiloxane (CAR-PDMS) fiber comprising acids, alcs., aldehydes, alkanes, esters, furans, ketones, nitrogen compounds, pyran derivatives, pyrazines, pyrroles and thiazoles. The effect of roasting time on the volatile composition of chocolates depended on their geog. origin. Principal component anal. (PCA) was applied to volatile composition of the six dark chocolate samples. Eight different groups of compounds were established according to the position of the aroma compounds on the PC plot and accordingly to variation among samples. Therefore, volatile compounds that appeared or disappeared during roasting of cocoa from each origin or both origins were identified.
CyTA–Journal of Food published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.