Characterization and Comparison of Cocoa from Three Different Geographical Areas

Due to its unique, specific organoleptic properties, chocolate may be considered as the most appealing confectionery worldwide. The quality of chocolate and chocolate-containing products depends heavily on the type of cocoa used and its manufacturing process. In this application note, SHS and HS-SPME were considered and compared as sampling techniques for GCxGC-TOFMS analysis. HS-SPME and GCxGC-TOFMS were then employed for the extraction, separation, and detection of cocoa profiles from three different geographical origins. Data investigation was conducted using ChromaTOF® Sync 2D software.