林继娜
（潮州市顺冠生物科技有限公司，广东潮州515633）

摘要：为了深入了解巧克力芳香物质特点，采用热脱附对白巧克力、牛奶巧克力及两种黑巧克力（66%，85%）的香气成分进行提取，并用GC-MS 进行分析鉴定，共检出159 种香气成分，其中白巧克力检出25 种香气成分，牛奶巧克力检出102 种香气成分，66%黑巧克力检出107 种香气成分，85%黑巧克力检出112 种香气成分，各品类分析出来的挥发性成分和含量不尽相同。其中白巧克力、牛奶巧克力、66%黑巧克力、85%黑巧克力主要芳香物质中有13 种共有呈香成分，而共有成分相对含量的不同及其各自特有的香气物质构成了各类巧克力的独特香气。

关键词：巧克力；热脱附；气相色谱-质谱法（GC-MS）；香气分析

Aroma Analysis of Different Chocolates

LIN Ji-na
（Chaozhou Shunguan Biological Technology Co.，Ltd，Chaozhou 515633，China）

Abstract: In order to understand the characteristics of chocolate aromatic substances，the aromatic components of white chocolate，milk chocolate and dark chocolate （66%，85%）were extracted by thermal desorption and identified by GC-MS. A total of 159 aromatic components were detected，including 25 aromatic components in white chocolate and 102 aromatic components in milk chocolate. Among them，107 aroma components were detected in 66% dark chocolate and 112 aroma components were detected in 85% dark chocolate. The volatile components and contents were differentfrom each other. Among the  main aromatic substances of white chocolate，milk  hocolate，66% dark chocolate and 85% dark chocolate，there were 13 common aromatic components，and the different relative contents of common components and their respective unique aromatic substances constitute the unique aroma of various types of chocolate.

Key words: chocolates；hot stripping；gas chromatography-mass spectrometry（GC-MS)；aroma analysis

（2020年 第23卷 第1期）