VOLATILE COMPOUNDS FROM THEOBROMA BICOLOR L.
Authors: Samuel Yap Kian Chee, Nur Azilah Abdullah, Nor Haslita Ibrahim
Journal Issue: Malaysian Cocoa Journal, Volume 15(2)/2023
Keywords: Cocoa, bicolor, volatile compounds, head space GCMS
Published On: 27/10/2023
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.