Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (<i>Theobroma cacao</i> L.)

Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (<i>Theobroma cacao</i> L.)

This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS...

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Bibliographic Details
Main Authors: Manuela B. Nascimento, Lívia R. Amorim, Marcos A. S. Nonato, Mariana N. Roselino, Ligia R. R. Santana, Adriana C. R. Ferreira, Frederico M. Rodrigues, Paulo R. R. Mesquita, Sergio E. Soares
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Molecules
Subjects:
cocoa honey
multivariate optimization
volatile organic compounds
sensory profile
descriptive analysis
consumer acceptance
Online Access:https://www.mdpi.com/1420-3049/29/13/3194

Internet

https://www.mdpi.com/1420-3049/29/13/3194

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