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New Markers for Cocoa Bean Origin in Chocolate

4380386765?profile=RESIZE_710xCocoa botanical and geographical origin and the primary processing applied (i.e. 'fermentation') at the beginning of the supply chain characterise the quality of cocoa beans and influence the finished chocolate.  Therefore, authenticity markers of cocoa beans could verify their origin in the supply chain, and establish a compositional link between the raw materials and finished chocolate, and enhance traceback. In this study, Dutch researchers examined the retention and loss of compositional signatures from cocoa beans to chocolate. The compositional signatures chosen were VOCs (volatile organic compounds), elemental and stable isotope signatures. These were determined in cocoa beans from 10 different origins and 11 corresponding chocolates by high sensitivity-proton transfer reaction-mass spectrometry (HS-PTR-MS), inductively coupled plasma-MS (ICP-MS) and isotope ratio-mass spectrometry (IR-MS), respectively. The volatile fingerprints provided mostly information on the origin and primary processing traits of the raw cocoa beans in the chocolates. VOCs that are relevant and robust markers include: acetic acid (m/z 61), benzene (m/z 79), pyridine (m/z 80), 2-phenylethanol (m/z 123), and maltol (m/z 127). On the other hand, the elemental and stable isotope characteristics are more indicative of the cocoa content and added ingredients, although Fe, Cr, and Cd are possible elemental markers for origin. 

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