An identification of the volatile compounds from the fermented dried and toasted (at 20°C, 25minutes) cocoa beans from a population of selected cocoa, were studied. The selected material "Criollo" (205 trees) was gathered from the plantation "El Pedregal" located at the south of Maracaibo Lake, Rio Frio " Mérida state, Venezuela. The volatile fraction was extracted and analyzed by gas chromatography coupled to a mass spectrometer (SPME/ MS). The goal of the researching was the quantification of the content of organic volatile compounds developed by effect of the cocoa roasting. Volatile identification was performed comparing the retention indices and mass spectra obtained with those of the compounds existing as reference in the bank of the "Wiley Mass Spectral Data". Sixty-nine volatile compounds that were grouped into 12 chemical families were identified. Aldehydes, alcohols, acids, hydrocarbons, pyrazines and diverse compounds, were the compounds prevalent in the volatile fraction of roasted cocoa. As conclusion this research permits the establishment of the identification and sensory quality of the Venezuelan creole cocoa, is of consensus that the volatile profile of the Venezuelan cocoa, which is highly appreciated by the chocolatiers of the world, has been fewer studied. It is also observed that there is an effect of post-harvest treatment (fermentation, drying) and roasted on the formation of flavor compounds in the fraction of roasted cacao. The results of these studies also show that SPME has a significant advantage over more traditional methods for analysis of volatile compounds in the cocoa beans post-harvest process: no fermented, fermented, dried and roasted.Keywords: cocoa, gas chromatography, mass, retention indices Journal of Nutritional Health & Food EngineeringResearch Article Open Access Identification of the volatile compounds in the roasting Venezuela criollo cocoa beans by gas chromatography-spectrometry mass 660Copyright: ©2016 Álvarez et al.Citation: Álvarez C, Pérez E, Lares MDC, et al. Identification of the volatile compounds in the roasting Venezuela criollo cocoa beans by gas chromatographyspectrometry mass.
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