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Research Articles

The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation

Authors:

D. D. Abeygunasekera ,

Ceylon Institute of Scientific and Industrial Research, P. 0. Box 78 7, 363, Bauddhaloka Mawatha, Colombo 7, LK
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A. M. Mubarak,

Ceylon Institute of Scientific and Industrial Research, P. 0. Box 78 7, 363, Bauddhaloka Mawatha, Colombo 7, LK
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E. R. Jansz

Ceylon Institute of Scientific and Industrial Research, P. 0. Box 78 7, 363, Bauddhaloka Mawatha, Colombo 7, LK
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Abstract

The effect of fermentation time and the maturation process on the volatiles of cocoa (Theobroma cacao L) grown in Sri Lanka 1s reported. Approximately 35-75% of the volatiles (depending on sample) have been identified by GC/MS. Both fermentation time and the maturation process increase the level of volatiles of 4 day fermented cocoa but the resulting flavour profile is different. Sensory analysis showed that flavour score had a linear response to fermentation time and flavour improved significantly with time. The sensory evaluation panel also found that maturation improves flavour and that chocolate from Grade 111 beans had a better flavour than that from Grade I beans.
How to Cite: Abeygunasekera, D.D., Mubarak, A.M. and Jansz, E.R., 1989. The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation. Journal of the National Science Foundation of Sri Lanka, 17(2), pp.229–235. DOI: http://doi.org/10.4038/jnsfsr.v17i2.8222
Published on 27 Dec 1989.
Peer Reviewed

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