Perotti, Pamela published the artcileCocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control, Quality Control of 14667-55-1, the main research area is cocoa smoky off flavor chem quality; 1H-pyrrole-2-carboxaldehyde (PubChem CID: 934729); 2,6-dimethoxyphenol (PubChem CID: 7041); 2-ethoxy-4-methylphenol (PubChem CID: 75715); 3-ethylphenol (PubChem CID: 12101); Chemometrics; Cocoa volatilome; GC-MS; GC × GC-TOF MS; HS-SPME; Smoky off-flavor; guaiacol (PubChem CID: 460); naphthalene (PubChem CID: 931).; p-cresol (PubChem CID: 2879); p-ethylguaiacol (PubChem CID: 162465); phenol (PubChem CID: 996).
Cocoa smoky off-flavor is due to inappropriate post-harvest processing and cannot be removed in the subsequent chocolate-manufacturing steps. To date, no reliable anal. method to detect key-analytes responsible for smoky off-flavor in incoming raw material is available. This study aims to develop an anal. method, suitable for quality control, to detect smoky markers. The cocoa volatilome was first profiled by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatog.-mass spectrometry from a set of representative smoky and non-smoky samples; advanced fingerprinting revealed the chems. responsible for the off-flavor. The results served 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. On average, these markers are present in smoky samples at 7 to 125 fold concentrations vs. those in non-smoky beans, ranging from 32.5 ng/g for naphtalene to 721.8 ng/g for phenol.
Food Chemistry published new progress about Cocoa beans. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.