<![CDATA[Kabupaten Soppeng, Sulawesi Selatan, dikenal sebagai salah satu sentra produksi kakao di Indonesia. Akan tetapi, informasi mengenai kandungan volatil biji kakao asal Soppeng saat ini masih terbatas. Oleh karena itu, penelitian ini bertujuan untuk menggunakan pendekatan Gas Chromatography-Mass Spectrometry (GC-MS) untuk mendata profil metabolit senyawa volatil dari biji kakao fermentasi asal Soppeng dan mengungkap potensi keunggulan biji kakao tersebut. Penelitian ini menggunakan biji kakao terfermentasi asal Soppeng yang kemudian dipanggang dan dihaluskan hingga homogen. Biji yang telah dihaluskan kemudian dimaserasi menggunakan n-heksana, lalu dimurnikan filtratnya menggunakan metode destilasi dan senyawa n-pentana sebagai larutan penangkap senyawa volatil hasil destilasi. Filtrat kemudian dianalisis menggunakan GC-MS dan diidentifikasi senyawanya menggunakan data library dari NIST dan Wiley 9. Kromatogram GC-MS yang diperoleh menunjukkan munculnya 100 puncak metabolit yang dikelompokkan menjadi 5 kelompok senyawa kimia utama, yaitu n-alkana, alkylpyrazine, lactone/ester, derivat lipid, fenolik, purin, asam amino, dan senyawa artifact/kontaminan yang tidak berasal dari sampel. Terdeteksinya senyawa pyrazine dan lacton serta senyawa derivat lipid pada biji kakao mengindikasikan adanya asosiasi dengan aroma yang unik, yaitu nutty, fruity, dan creamy dengan sedikit rasa seperti kelapa. Berdasarkan hasil penelitian ini, biji kakao asal Soppeng berpotensi menghasilkan profil aroma yang khas sehingga dapat menjadi referensi dalam meningkatkan kualitas biji kakao asal Soppeng dari tipe bulk menjadi tipe fine flavor cocoa (FFC). Soppeng Regency, South Sulawesi, is recognized as one of the major cocoa-producing regions in Indonesia. However, information regarding the volatile compound composition of cocoa beans originating from this region remains limited. Therefore, this study aimed to characterize the volatile metabolite profile of fermented cocoa beans from Soppeng using Gas Chromatography–Mass Spectrometry (GC–MS) and to explore their potential flavor characteristics. Fermented cocoa beans obtained from Soppeng were roasted and ground into a homogeneous powder. The powdered samples were subsequently macerated with n-hexane, and the resulting extract was purified through distillation using n-pentane as a trapping solvent for volatile compounds. The distillate was then analyzed using GC–MS, and compound identification was performed by comparison with the NIST and Wiley 9 mass spectral libraries. The GC–MS chromatogram revealed the presence of 100 metabolite peaks, which were classified into six major chemical groups, including n-alkanes, alkylpyrazines, lactones/esters, lipid derivatives, phenolic compounds, purines, amino acids, and artifact or contaminant compounds not originating from the cocoa bean samples. The detection of alkylpyrazines, lactones, and lipid-derived compounds suggests their potential association with desirable flavor attributes, including nutty, fruity, and creamy notes, and a hint of coconut-like flavor. These findings indicate that cocoa beans from Soppeng possess the potential to develop a distinctive and complex aroma profile. This study provides a preliminary characterization of the volatile metabolite composition of fermented cocoa beans from Soppeng and highlights their potential as a source of desirable flavor attributes. The findings may serve as a scientific basis for future quality improvement and value-added development strategies aimed at upgrading Soppeng cocoa from conventional bulk cocoa to fine flavor cocoa (FFC).]]>
