Determination of Volatile Organic Compounds by HS-SPME/GC-MS and Descriptive Sensory Profile of Dark Chocolates from...

Chocolate sensory quality is influenced by volatile organic compounds (VOCs) that vary among cocoa varieties. This study investigated the volatile and sensory profiles of dark chocolates made from nine different cocoa types. VOCs were analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Sensory characteristics were evaluated through Quantitative Descriptive Analysis (QDA) by a trained panel of 12 tasters. The cocoa varieties studied were SR162, TSH188, CEPEC2002, BN34, PH16, PS1319, CCN51, IPIRANGA I of the Trinitario species, and PARÁ/PARAZINHO of the Forastero species. A total of 45 VOCs were identified. Among them, acetic acid (34.3-64.5%) and tetramethylpyrazine (4.7-16.9%) were the most abundant in all samples. Multivariate analysis highlighted key compounds differentiating the different chocolate samples. The results showed that the cocoa variety had a significant impact on the VOC content and the sensory profile of the chocolates. Sample SR162 contained higher levels of pyrazines, contributing to a pronounced aroma. In terms of sensory perception, chocolates made with BN34 and SR162 had more intense fruity aroma, sweetness, and fruity flavor. These findings suggest that SR162 offers a more appealing sensory profile, showing how cocoa genetics can affect the quality of dark chocolate.