Vol. 35 No. 1 (2022): Revista ION
Articles

Development and evaluation of SPME-GC-MS method for the analysis of volatile organic compounds in cocoa liquor from Nariño- Colombia

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  • Edna Jazmin Otero Rojas,
  • Frank Carlos Herrera Ruales,
  • David Arturo Perdomo,
  • Juan Pablo Jimenez Mora
Edna Jazmin Otero Rojas
Universidad de Nariño - Departamento de Quimica
Frank Carlos Herrera Ruales
Corporacion CIAD
David Arturo Perdomo
Corporacion CIAD
Juan Pablo Jimenez Mora
Corporacion CIAD
DOI: https://doi.org/10.18273/revion.v35n1-2022007

Published 2022-11-01

Keywords

  • Solid phase microextraction; chromatography; cocoa liquor; experimental design, fragrance

How to Cite

Otero Rojas, E. J., Herrera Ruales, F. C., Arturo Perdomo, D., & Jimenez Mora, J. P. (2022). Development and evaluation of SPME-GC-MS method for the analysis of volatile organic compounds in cocoa liquor from Nariño- Colombia. Revista ION, 35(1), 103–116. https://doi.org/10.18273/revion.v35n1-2022007

Copyright (c) 2022 Edna Jazmin Otero Rojas, Frank Carlos Herrera Ruales, David Arturo Perdomo, Juan Pablo Jimenez Mora

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

In this research, the optimal conditions of time, temperature and fiber type were determined for the HS-SPME extraction method of volatile organic compounds (VOCs) presents in cocoa liquor, for this purpose, a factorial experimental design using the response surface methodology was applied. The optimal conditions determined in order to extract a greater number of VOCs through multivariable analysis were 50 min, 60 °C and the DVB/CAR-PDMS fiber. The precision of the method was adequate with a variation coefficient values (%CV) in terms of repeatability of 0.59 to 11.39 % and 4.29 to 12.93 % in reproducibility terms. The method development was carried out using a sample of cocoa liquor from CCN51 variety as reference, produced by the Cortepaz association in the municipality of Tumaco in Nariño-Colombia, according to the traditional fermentation, drying and roasting conditions implemented in the region. Using the optimal extraction conditions, 39 major VOCs were identified by gas chromatography coupled to mass spectrometry (GC- MS). The results determined that cocoa liquor mainly presented aldehyde, ketone, alcohol, pyrazine, ester, terpene, acid and lactone compounds, of which acetic acid, 2-propanol and 3-ethyl-2.5-dimethyl-pyrazine were found to the majority with a relative area percentages (%) of 46.16; 8.96 and 4.64 respectively.

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