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Analysis of Volatile Compounds in Ghana Cocoa Butter and Cocoa Mass
LIU Mengya 1 ,摇 LIU Jianbin1 ,摇 HE Congcong1 ,摇 SONG Huanlu1,* ,摇 WANG Ye 2 ,摇 YANG Haiying2
(1. Laboratory of Molecular Sensory Science , Beijing Technology and Business University, Beijing 100048, China ;
2 . Nutrition and Health Research Institute of COFCO , Beijing 100020, China)
Abstract: Purge and trap (P&T) was used to extract volatile compounds in Ghana cocoa butter and co鄄
coa mass and gas chromatography鄄mass spectrometry (GC鄄MS) was used to identify volatile compounds.
Fifty compounds were identified, which were aldehydes, acids, alcohols, esters, pyrazines, ketones,
thioethers, olefinic aldehydes, furans,pyrroles, and so on. Cocoa butter had 44 compounds while cocoa
mass had 40 compounds. The volatile compounds contents in cocoa butter and cocoa mass were analyzed
using the semi鄄quantitative method by adding the internal standard. The results showed that most com鄄
pounds had higher levels in the cocoa butter, while the contents of acids( acetic acid,3鄄methylbutanoic
acid), aldehydes (2鄄methylpropanal,3鄄methylbutanal ), and aldehydespyrazines ( trimethylpyrazine,
tetramethylpyrazine, 2,5 / 6鄄dimethylpyrazine) were particularly prominent.
Key words: purge and trap; volatile compounds; cocoa butter; cocoa mass; Ghana
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