C146-E436 Technical Report_Analysis of aroma compounds in chocolate formulated from cacaos of different geographical origins using SPME Arrow-GC-MS

Food flavor and quality are often evaluated by analyzing aroma compounds on a gas chromatography-mass spectrometry (GC-MS) system. A GC-MS system using SPME Arrow was used to analyze the aroma compound profile of single origin chocolate samples, each formulated from cacaos with a different geographical origin. The resulting compound profile data were subjected to principal component analysis (PCA), and the aroma compound characteristics dependent on geographical origin were investigated by comparing four chocolate samples. The characteristic flavor of each chocolate sample seemed to arise from differences in their aroma compound profile.