Link between flavor perception and volatile compound composition of dark chocolates derived from trinitario cocoa beans from Dominican Republic

Guzman Penella Santiago, Boulanger Renaud, Maraval Isabelle, Kopp Gabi, Corno Marcello, Fontez Bénédicte, Fontana Angélique. 2023. Link between flavor perception and volatile compound composition of dark chocolates derived from trinitario cocoa beans from Dominican Republic. Molecules, 28 (9):3805, 22 p.

Résumé : The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from Trinitario cocoa beans from the Dominican Republic. The samples were evaluated by a trained panel and analyzed using gas chromatography-mass spectrometry (GC-MS) to identify and quantify the volatile compounds. Predictive models based on a partial least squares regression (PLS) allowed the identification of key compounds for predicting individual sensory attributes. The models were most successful in classifying samples based on the intensity of bitterness and astringency, even though these attributes are mostly linked to non-volatile compounds. Acetaldehyde, dimethyl sulfide, and 2,3-butanediol were found to be key predictors for various sensory attributes, while propylene glycol diacetate was identified as a possible marker for red fruit aroma. The study highlights the potential of using volatile compounds to accurately predict chocolate flavor potential.

Mots-clés Agrovoc : analyse organoleptique, composition chimique, composé de la flaveur, composé volatil, composition des aliments, chocolat

Mots-clés géographiques Agrovoc : République dominicaine

Mots-clés libres : Cocoa, Chocolate, Flavor, Predictive models, Volatile compounds

Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Guzman Penella Santiago, CIRAD-PERSYST-UMR Qualisud (FRA) - auteur correspondant
• Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
• Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA)
• Kopp Gabi, Barry Callebaut AG (CHE)
• Corno Marcello, Barry Callebaut AG (CHE)
• Fontez Bénédicte, Montpellier SupAgro (FRA)
• Fontana Angélique, Université de Montpellier (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/604601/)

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