Molecular characterisation of an atypical coconut-like odour in cocoa

Abstract

Abstract Parallel application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ -octalactone, δ -2-octenolactone, γ -nonalactone, γ -decalactone, δ -decalactone, and δ -2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odour activity values as ratios of the concentrations to the odour threshold values suggested δ -2-decenolactone as the crucial compound. Chiral analysis showed the presence of pure ( R )- δ -2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of ( R )- δ -2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by ( R )- δ -2-decenolactone in the final products, the chocolate industry may consider its odour threshold value, that is 100 µg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection.

Topics & Concepts