SCREENING AND IDENTIFICATION OF SPECIAL COCOA FLAVOR COMPOUND IN FRESH COCOA BEANS USING RAPID AND FAST MICROANALYSIS TECHNIQUES FOR MALAYSIAN RENAISSANCE COCOA
Authors: Mohd Zaini N.
Journal Issue: Malaysian Cocoa Journal, Volume 13(2)/2021
Keywords: cocoa flavour, microanalysis technique, ethyl-3-methylbutanoate
Published On: 1/11/2021
Abstract
The analysis of pharmacological content in cocoa beans is important and crucial for quality control of chocolate products since cocoa flavor is one of the major components in the chocolate industry. Accurate microanalysis remains challenging, because it is still in development. Conventionally, this is achieved by combining multiple microanalysis techniques such as GCMS, HPLC and UV/Vis Spectrophotometry. Development of a simpler and quicker analytical method is anticipated. This study will focus on determination of several compound that contribute to special flavor such as fruity flavor (ethyl-3-methylbutanoate, ethyl-2-methylbutanoate and linalool), and flowery flavor (2-phenylethyl acetate and 2-phenylethanol) using fresh beans analysis and application of microanalysis with 10mg of samples. At the same time, we would like to share a new unique identification and qualification strategy that will discover and allow accurate identification and qualification of important compounds in fresh cocoa beans.