Table 2
Compounds identified from fermented chocolates by using GC-MS

Compounds Fermentation time (hr)
0 2 4 8 24 32
Area %
2-Fluoro-2-methylpropane 0.34 0.28 0.24 0.16 - 0.09
2-Butan-2-ylsulfanylbutane 1.11 1.02 0.96 0.86 0.29 0.25
Diacetonealcohol 2.59 2.34 2.34 2.18 1.11 1.21
2-Furanmethanol 1.05 0.86 0.89 1.08 0.42 0.38
1,4-Dioxane-2,3-diol - 1.24 1.21 1.10 - 0.46
1,2,3-Propanetriol 1.42 0.68 0.61 0.57 0.47 -
N,N-Bis(2-methoxyethyl)methylamine 1.97 1.41 2.23 - 2.63 2.25
Lactic acid - - - - 13.36 14.88
2(5H)-Furanone 0.42 0.26 0.27 0.28 0.31 0.27
1,2-Cyclopentanedione 1.62 1.44 1.30 1.32 0.78 0.70
3-Methyl-2,5-furandione - - - 0.19 0.19 0.13
Allyl formate 0.89 0.75 0.74 0.79 0.77 0.61
2H-pyran-2,6(3H)-dione 0.52 0.51 0.48 0.45 0.34 0.31
Dimethyl-ester-hydroxy-propanedioicacid 0.53 0.25 0.20 0.20 - -
2,5-Dimethyl-4-hydroxy-3(2H)-furanone 0.55 0.39 0.25 0.52 0.45 0.39
5-Methyl-2,4(1H,3H)-pyrimidinedione 3.29 7.25 1.81 2.54 3.59 3.15
3-Buten-2-ol - - - - 0.46 0.25
N-Ethyl-N-nitroso-ethanamine 0.60 0.55 0.53 0.75 0.37 0.29
3-Hydroxy-2,3-dihydromaltol 1.44 1.37 1.46 1.80 0.74 0.61
Benzoic acid - - - - 0.18 0.10
5-Hydroxymaltol 1.05 0.91 0.93 0.95 0.75 0.58
1,2-Benzenediol - - - - 0.53 0.45
HMF 23.27 20.91 19.23 20.02 11.15 9.14
Xanthosine 6.44 8.61 8.29 9.40 19.16 22.74
Caffeine 14.34 12.44 12.96 12.91 9.20 9.04
Theobromine 15.66 11.55 14.87 16.16 20.14 20.03
Pentadecanoic acid 0.28 0.44 0.59 0.46 2.38 2.62
(Z)-9-Octadecenoic acid - - - - 0.39 0.57