Open AccessStudy of chemical components of liquid smoke from cocoa rind in two variations of moisture content by using GC-MS method
Author(s) -
I Ketut Budaraga,
Rera Aga Salihat
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/383/1/012023
Subject(s) - chemistry , phenol , palmitic acid , smoke , water content , moisture , hydrolysis , gas chromatography , chromatography , organic chemistry , fatty acid , geotechnical engineering , engineering
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 200°C. 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), octadecanoic 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.