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Abstract：
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-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13-13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs\' concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry.
摘要：
本研究旨在开发一种使用HS-SPME/GC-MS的分析方法，以确定挥发性有机化合物（VOC）谱并评估来自四个可可品种（CCN51，PS1319，SJ02和Parazinho）的可可蜂蜜的感官属性。使用多元因子实验设计，优化了HS-SPME/GC-MS方法以确定VOC谱。20名以前受过训练的品酒师参加了排名描述性分析，108名消费者参加了验收和购买意向测试。从各种化学类别中共鉴定出84种挥发性有机化合物,包括酸，酒精,醛类,酯类,酮,单萜,氧合单萜，倍半萜,和含氧的倍半萜。棕榈酸是所有品种中浓度最高的化合物（5.13-13.10％）。多变量分析工具确定了用于样品的区分和分组的关键化合物。结果表明，该品种显着影响了VOCs的浓度和感官特征。CCN51，PS1319和SJ02品种表现出最高的VOCs多样性和感官属性。值得注意的是,SJ02和CCN51品种表现出优越的可接受性和购买意愿，平均值分别为7.21和7.08至3.71和3.56。这些结果表明，它们具有作为食品工业可可蜂蜜来源的潜力。
