Analysis on flavor substance of different origin cocoa butter by GC-MS

In order to study the impact of climate conditions on cocoa butter flavor,headspace solid phase micro-extraction was used by GC-MS analysis of natural cocoa butter aroma components of different origin.A total of 94 kinds of aroma components were identified,including Shende cocoa butter,Effie cocoa butter,and Fuji cocoa butter.67,30 and 61 kinds of aroma components were detected,respectively.Shende cocoa butter aroma components were hexanoic acid ethyl ester (42.59%),ethyl octanoate (5.74%),ethyl butyrate (4.41%); Effie cocoa butter aroma components were ethyl caproate (20.42%),ethyl acetate (5.38%),acetic acid-2-phenethyl ester (4.93%); Fuji cocoa butter aroma components were hexanoic acid ethyl ester (14.11%),ethyl acetate (9.10%),ethyl butyrate (4.41%).A variety of aldehydes,terpenes and heterocyclic aroma substances were also detected in the study.Therefore,Shende cocoa butter with a floral aroma.The Effie cocoa butter has a pure creamy cocoa flavor and Fuji cocoa butter has a light fruit flavor.