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

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.