GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute

Abstract

Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide. Roasted jackfruit seeds were previously described as having a chocolate aroma and are affordable and accessible. In this study, we characterized and identified by SPME-GC-O and SPME-GC-MS the aroma profile of cocoa-based beverages formulated with jackfruit seed flour as a natural cocoa substitute. Our analysis tentatively identified 71 odor-active aroma descriptors with some similarities between formulations. Overall, 15 odor-active aromas were present in all beverages. The formulation containing only cocoa/chocolate showed the following aroma descriptors: cocoa, hazelnut, peanut butter, earthy, and roast, which are mostly related to the presence of 2,3-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. The fermented beverage had a content of complex pyrazines such as 2,3,5-trimethyl-6-isopentylpyrazine and methylpropylpyrazine. Our data indicated that both the control and fermented beverages showed a similar aromatic profile, mainly earthy, pyrazine, and chocolate. Qualitative similarities in the pyrazine content were observed between the fermented jackfruit seed flour and cocoa beverages. In conclusion, fermented jackfruit seed flour can be incorporated into cocoa-based beverages as a natural chocolate substitute, offering the potential to elevate the chocolate aroma.

Keywords

• jackfruit seed
• chocolate aroma
• by-product
• pyrazines
• odor-active