Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types

Abstract

Chocolates produced from two cocoa fermentation types (heap' and tray') were analysed by GC-MS and GC-O to identify and detect important odorants. The most important odour in both types of chocolate was identified as 2/3-methyl butanal with a cocoa/chocolate attribute. One odour described as grassy/lettuce and which seemed to be important for the aroma of both types of chocolates remained unidentified. Two acids, 3-methyl butanoic acid with an unpleasant blue cheese odour and acetic acid with a sharp, vinegar odour were also identified as key odorants in the two types of chocolates. Differences were identified in the types- of odorants important in the two types of chocolate and these are expected to cause sensory differences between the two types of chocolate