Volume 15(2)/2023 VOLATILE COMPOUNDS FROM THEOBROMA BICOLOR L. Authors Samuel Yap Kian Chee, Nur Azilah Abdullah, Nor Haslita Ibrahim ABSTRACT Theobroma bicolor is a type of cocoa where mainly the pulp is eaten. In contrast to the other species, the pulp is thick around the seed. Yellow in color, the taste is soft and sweet. Bicolor pulp was freeze dried and analyzed with head space (SPME) GCMS. Six (6) compounds were identified with the quality of matching of 80% and above with regards to the available mass library. There were d-limonene, linalyl anthranilate, dodecamethyl-cyclohexasiloxane, tetrademethyl-cycloheptasiloxane, 5-hydroxyl-2,4-di-t-butylphenyl ester, and hexadecamethyl-cyclooctasiloxane. However, only d-limonene and linalyl anthranilate are believed to be contributing compounds to the bicolor aroma. VIEW PDF DOWNLOAD