ArticleJournal of food science2026
Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazilian artisanal chocolates (36%-100% cocoa) were characterized by integrated chromatographic and chemometric analyses. Seventeen representative samples were evaluated for volatile compounds using HS-SPME/GC-MS, and methylxanthines were quantified by HPLC-DAD after optimization of an ultrasound-assisted liquid-liquid extraction method. The procedure achieved recoveries of 92% ± 10% for theobromine and 95% ± 3% for caffeine, meeting international validation criteria. In total, 72 volatile compounds were identified, mainly acids, esters, pyrazines, and aldehydes, associated with descriptors such as roasted, nutty, floral, and fruity. Theobromine (1.158-21.033 g kg
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