Program

Poster Presentations

Day 3, June 12（Fri.）　　Room P (5F 501+502)

3P-36

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Volatile Compound Profiling of Cocoa-Alternative Chocolates by HS-SPME/GC×GC-TOFMS

(¹LECO Japan, ²Fuji Oil)
^oDaichi Nakatani¹, Fumie Kabashima¹, Masafumi Sakurai¹, Hirohisa Saga², Yusuke Irisawa², Sayuri Kawamoto², Setsuko Nishiyama²

The rising price of cocoa has accelerated the development of cocoa-alternative chocolates. In this study, volatile aroma profiles of six chocolate samples, including cocoa-containing and cocoa-alternative products formulated with pea and carob ingredients, were analyzed using HS-SPME/GC×GC-TOFMS. Principal component analysis (PCA) separated samples into cocoa-alternative, dark, and milk chocolate clusters. Although cocoa alternatives formed a distinct cluster, loading plot analysis revealed five compounds commonly abundant in the alternative samples, including pyrazine and furfural derivatives associated with roasted, caramel-like, and cocoa-like attributes. These findings indicate that cocoa-alternative chocolates share key aroma-related components contributing to chocolate-like flavor characteristics.

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