Alessandro, Casilli

Bicchi, Carlo

Cordero, Chiara Emilia Irma

Emilie, Belhassen

Lucie, Baroux

Philippe, Merle

Sabine, Leocata

English

Cordero, Chiara

Institutional Research Information System University of Turin

HIGH QUALITY COCOA FINGERPRINTING - PART IIHALLENGING ODOR ZONES IN COCOA NIBS: THE KEY-ROLE OFMULTIDIMENSIONAL GAS CHROMATOGRAPHY COUPLED WITH MASSSPECTROMETRY AND OLFACTOMETRY????????????????????????????????????????????????????????????????????????????????????????? ????????????????????????????1 Analytical Innovation - Firmenich SA, Route des jeunes, 1|, 1227 Geneva, Switzerland2 Corporate R&D Division - Firmenich Inc., 250 Plainsboro Road, 08536 Plainsboro, United States3 Dipartimento di Scienza e Tecnologia del Farmaco - University of Turin, Via Pietro Giuria, 9, I-10125Turin, ItalyThe complex volatile fraction from high quality cocoa samples was studied by combiningHeadspace Solid Phase Microextraction (HS-SPME) with comprehensive two-dimensional gaschromatography coupled with Time of Flight Mass Spectrometry (GC×GC-TOFMS) using acombined Targeted and Untargeted approach for the most inclusive fingerprinting. Five differentprocessing steps, across the chocolate production chain, were taken in consideration: fermentedraw beans, roasted and steamed beans, nibs, and cocoa mass. Cocoa origins, selected on thebasis of their peculiar sensory profiles, were: Colombia, Venezuela, Sao Tomé, Ecuador andMexico.Cocoa nibs showed interesting fingerprints in terms of quali-quantitative distribution ofinformative volatiles (odorants and technological markers) and were selected for potent odorantsscreening by GC-Olfactometry. In particular a multidimensional heart-cut (H/C) MDGC-MS/Olfactometry platform (H/C MDGC-MS/O) was adopted with an investigation strategy thatcollects odor qualities, based on the frequency detection technique (FD), from two panelists forevery single run.Aromagrams from cocoa nibs, based on the results collected from at least 9 panelists, clearlyindicated several odor-active zones with univocal qualities/descriptors. In addition, 1D-GC-MSparallel analyses enabled identity confirmation for most of the targeted odorants. However,some olfactive zones resulted ambiguous or not univocally described by panelists due to co-elutions.Critical regions were therefore re-analyzed by H/C-MDGC-MS/O that enables the fullchromatographic resolution of sensory active compounds, univocal description of resulting odorqualities and in most cases, identity confirmation by EI-MS spectra. When H/C-MDGC-MS wasnot sensitive enough to provide suitable S/N for MS interpretation, the beneficial effect of band-compression in space produced by thermal modulated GC×GC-TOFMS can be exploited andodorants confirmed through their EI-MS spectrum.The olfactory zones elucidated using the multidimensional approach have revealed the presenceof unique potent odorants.K.22328

HIGH QUALITY COCOA FINGERPRINTING - PART II CHALLENGING ODOR ZONES IN COCOA NIBS: THE KEY-ROLE OF MULTIDIMENSIONAL GAS CHROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY AND OLFACTOMETRY

https://iris.unito.it/bitstream/2318/1675692/1/Cocoa%202.pdf

HIGH QUALITY COCOA FINGERPRINTING - PART II CHALLENGING ODOR ZONES IN COCOA NIBS: THE KEY-ROLE OF MULTIDIMENSIONAL GAS CHROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY AND OLFACTOMETRY

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Institutional Research Information System University of Turin