Study Of Chemical Components Of Liquid Smoke From Cocoa Rind In Two Variations Of Moisture Content By Using GC-MS Method

The purpose of this study was to determine the chemical components contained in cocoa smoke liquid smoke at two different moisture contents by using gas chromatography-mass spectrometry (GC-MS) method. The sample was cocoa rind with a moisture content of 10% and 25% that were hydrolyzed at 200oC. The results showed that the dominant chemical components in liquid smoke at 10% moisture content were: hexadecanoic acid (palmitic acid), butyrolactone, 2,6- dimethoxy-phenol; 5-methyl-5-hexen-3-in-2-ol and 2-methoxyphenol. While the liquid smoke at 25% moisture content contained: hexadecanoic acid (palmitic acid), octadecano ic acid, 2,6- dimethoxy-phenol, (9z)-octadec-9-enoic acid and 2-methoxy phenol. The abundance of beneficial chemical components contained, making the liquid smoke of cocoa rind has a high economic value. However, the phenol compound contained, resulting in the liquid smoke of the cocoa rind requires a further refining process.