Table 2.
Volatile contents of unfermented cocoa beans, microwave-assisted heating, and fermented beans after roasting
| No | Compound* | Detectedinthesample (%area) | Odordescription | References | ||
|---|---|---|---|---|---|---|
| Unfermented | Microwave-assisted | Fermented | ||||
| Acid | ||||||
| Total | 11,72 | 59,69 | 40,10 | |||
| 1 | Aceticacid | 10,98 | 55,07 | 28,78 | Vinegar, sour | Rottiers et al. (2019) |
| 2 | isobutyricacid | – | – | 3,48 | Rancid, butter | Rodriguez-Campos et al. (2012) |
| 3 | isovalericacid | – | – | 6,69 | Sweat, rancid | Rodriguez-Campos et al. (2012) |
| 4 | Propanoicacid | – | – | 0,10 | Pungent, rancid | Rodriguez-Campos et al. (2012) |
| Pyrazine | ||||||
| Total | 4,28 | 5,69 | 18,03 | |||
| 1 | 2-ethyl-6-methyl-pyrazine, | 0,06 | 0,21 | 0,27 | Candy, sweet | de Andrade et al. (2021) |
| 2 | 2,3-dimethyl-pyrazine, | 0,09 | 0,22 | 0,55 | Caramel, cocoa | Rottiers et al. (2019) |
| 3 | trimethyl-pyrazine, | 0,22 | 0,43 | 2,94 | Cocoa, roastednuts, peanut | Rottiers et al. (2019) |
| 4 | tetramethyl-pyrazine, | 0,10 | – | 9,58 | Chocolate, cocoa, coffee | |
| Aldehydesandketones | ||||||
| Total | 11,39 | 10,02 | 11,35 | |||
| 1 | 2-Heptanone | 0,61 | 0,38 | 0,37 | Fruity, coconut, floral, cheesy | Rottiers et al. (2019) |
| 2 | 2-Nonanone | 0,08 | 0,10 | 0,40 | Fruity, fresh, sweet | Rottiers et al. (2019) |
| 3 | 2-Pentanone | 0,78 | – | 0,24 | Fruity, sweet, cheesy | de Andrade et al. (2021) |
| 4 | 2-Phenyl-2-butenal | 0,02 | – | 0,56 | Sweet, chocolate | Rottiers et al. (2019) |
| 5 | Acetaldehydes | 4,77 | 1,81 | 2,06 | Pungent, bitter | Ramos et al. (2014) |
| 6 | Acetophenone | – | 0,72 | – | Flowery, sweet | Rodriguez-Campos et al. (2012) |
| 7 | Benzaldehyde | 0,17 | 0,18 | 2,19 | Sweet, bitteralmond, cherry, nutty | (Afoakwa 2016; Rottiers et al. (2019) |
| 8 | Acetoin | 0,07 | 0,12 | 1,47 | Butter, cream | Rodriguez-Campos et al. (2012) |
| Furan,furanones,pyran,pyranones,pyrroles | ||||||
| Total | 6,31 | 0,52 | 8,07 | |||
| 1 | 2-Acetylfuran | – | 0,13 | 0,10 | Sweet, balsamic, slightlycoffee | Ramos et al. (2014) |
| 2 | 2-Furfurylacetate | – | 0,14 | – | fruity, banana | Ramos et al. (2014) |
| 3 | 2-Acetylpyrrole | 0,36 | 0,35 | 1,03 | Chocolate, hazelnut, nutty | (de Andrade et al. (2021) |
| 4 | 2-Phenylethylacetate | – | – | 1,01 | Fruity, sweet, honey, floral, flowery, honey | Afoakwa 2016; de Andrade et al. (2021) |
| 5 | Ethylbutyrate | 0,94 | – | 0,08 | Pineapple | Ramos et al. (2014) |
| 6 | Ethylphenylacetate | 0,26 | – | 0,47 | Fruit, sweet, honey-like, flowery, rose | de Andrade et al. (2021) |
| 7 | Isoamylacetate | 0,4 | – | 2,28 | Banana, pear, fruit | Rottiers et al. (2019) |
| 8 | Isobutylacetate | 0,1 | – | 0,07 | Fruit, apple, banana | de Andrade et al. (2021) |
| Alcohol | ||||||
| Total | 29,93 | 11,73 | 9,77 | |||
| 1 | 2-Heptanol | 1,45 | 2,17 | 0,27 | Citrus, fruity, lemongrass | Rottiers et al. (2019) |
| 2 | 2-Hexanol | – | 0,05 | – | Fruity, green, herbal | Rottiers et al. (2019) |
| 3 | 2-Nonanol | 0,05 | 0,46 | 0,60 | Citrus, orange, waxy | Rottiers et al. (2019) |
| 4 | 2-Octanol | – | 0,06 | 0,55 | Spicy, green, woody, earthy | Rottiers et al. (2019) |
| 5 | 2-Pentanol | 17,14 | 0,04 | 0,26 | Fermented, ripebanana | Rottiers et al. (2019) |
| 6 | 2,3-Butanediol | – | 0,12 | 0,20 | Cocoabutter, sweet, flowery, creamy, buttery | de Andrade et al. (2021) |
| 7 | Isoamylalcohol | – | 0,73 | 0,55 | Banana, fruity, fermented, cognac | Rottiers et al. (2019) |
| 8 | Acetylcarbinol | 0,44 | – | 0,18 | Sweet, honey | Rodriguez-Campos et al. (2012) |
| 9 | Ethanol | 4,82 | 5,48 | 0,28 | Undesirable | Rottiers et al. (2019) |
| Lactones | ||||||
| Totallactones | 0,83 | 1,48 | 0,77 | |||
| 1 | Butyrolactone | 0,64 | 1,35 | 0,43 | Must, flowery, almond, sweet, aromaticcreamy | de Andrade et al. (2021); Rottiers et al. (2019) |
| Terpenes | ||||||
| Total | 0,86 | 0,69 | 0,79 | |||
| 1 | cis-Linalooloxide | 0,83 | – | 0,36 | Sweet, floral, earthy, woody | Rottiers et al. (2019) |
| 2 | Linalool | 0,73 | 0,42 | 0,39 | Floral, rose, sweet, green, citrus | Rottiers et al. (2019) |
| 3 | Trans-Linalooloxide | 0,32 | 0,29 | – | Floral, citrus, sweet, earthy | Rottiers et al. (2019) |
| 4 | β-Myrcene | 0,81 | – | 0,23 | Spicy | Rottiers et al. (2019) |
| Pyridines | ||||||
| Totalpyridines | 0,31 | 0,00 | 0,00 | |||
| 1 | Pyridine,2-methyl- | 0,27 | – | – | Caramel-like, sweet | Afoakwa (2016) |
| Amines,amides,nitriles | ||||||
| Total | 0,32 | 0,89 | 0,13 | |||
| 1 | Benzonitrile | – | – | 0,13 | Almond | Anonim (2023) |
| Ethers | ||||||
| Total | 5,14 | 0,00 | 2,03 | |||
| Benzenes | ||||||
| Total | 0,17 | 0,26 | 0,12 | |||
| Azoles | ||||||
| Total | 4,87 | 0,13 | 0,07 | |||
| Others | ||||||
| Total | 3,26 | 1,40 | 0,43 | |||
| 1 | Phenol,2-methoxy- | – | 0,25 | – | Smoke, sweet, phenol, spicy | de Andradeetal(2021) |
| 2 | Phenol | 0,14 | – | 0,25 | Smoky | Rodriguez-Campos et al. (2012) |
| 3 | Caffeine | 0,15 | – | – | ||
*Compounds contributed to flavor