Characterization of volatile profile of Cuban cocoa liquors

Abstract

Volatile components in liquors of cocoa of the main Cuban clones: CCN-51, UF-221, UF 654, UF 667, UF 676, as well as UF 650 and UF 677 (these last ones for two years) were evaluated. Compounds were isolated by head space-solid phase microextraction combined with the gas chromatography-mass spectrometry. A fiber of 65 µm CW/DVB was used in optimized operation conditions to quantify 100 volatile compounds. Clones UF-677 and UF-221 had better characteristics in the total quantity and individual concentrations of their volatile compounds sensorially important.