<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2221-2442</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Químicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Quím.]]></abbrev-journal-title>
<issn>2221-2442</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24422020000200224</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Characterisation of volatile compounds of cocoa husk using headspace solid-phase microextraction and gas chromatography-olfactometry analysis]]></article-title>
<article-title xml:lang="es"><![CDATA[Caracterización de los compuestos volátiles de la cascarilla de cacao mediante microextracción en fase solida del espacio de cabeza y análisis por cromatografía de gases-olfatometría]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pino]]></surname>
<given-names><![CDATA[Jorge A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Santana]]></surname>
<given-names><![CDATA[Danae]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Food Industry Research Institute  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Havana Pharmacy and Food Institute ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>51</volume>
<numero>2</numero>
<fpage>224</fpage>
<lpage>237</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24422020000200224&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24422020000200224&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24422020000200224&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Cocoa seeds (Theobroma cacao L.) are known for their variety of products exhibiting pleasant sensory properties. Cocoa husk is a residue from the cocoa industry which can be used as flavouring material. A headspace solid-phase microextraction (HS-SPME) procedure followed by gas chromatography-olfactometry (GC-O) analysis is proposed to determine aroma-active compounds in cocoa husk. To determine optimal extraction conditions of the HS-SPME technique: fiber type (100 µm polydimethylsiloxane, 85 &#956;m Carboxen/polydimethylsiloxane, 65 &#956;m polydimethylsiloxane/divinylbenzene and 50/30 µm divinylbenzene/Carboxen/polydimethylsiloxane), extraction time (15, 20 and 25 min) and temperature (40, 50 and 60 oC) were evaluated using surface response design. Response variables were global odour from the fibers and total chromatographic areas. GC-O in combination with HS-SPME using divinylbenzene/Carboxen/polydimethylsiloxane fiber operated at 60 oC for 22 min could isolate most of the volatile compounds from cocoa husk. A total of 169 of them were identified, including 28 acids, 23 esters, 22 pyrazines, 16 terpenes, 12 ketones, 8 alcohols, 3 aldehydes, among others. Among them, the most odour-active compounds were acetic acid, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 3-methylbutanal, phenylacetaldehyde, 3,5-diethyl-2-methylpyrazine, 4-hidroxy-2,5-dimethyl-3(2H)-furanone, 3-methylbutanoic acid, 2-ethyl-5-methylpyrazine, 2,6-dimethylpyrazine, dimethyl trisulfide, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2-methylbutanal, 2-methylpyrazine, 2-phenylacetic acid, linalool, butanoic acid, 2-methylbutanoic acid, 2,5-dimethylpyrazine and 2-phenylethyl acetate. The present method may be applied as a quality control tool for industrial laboratories.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Las semillas del cacao (Theobroma cacao L.) son conocidas por su variedad de productos que exhiben propiedades sensoriales placenteras. La cascarilla de cacao es un residuo de la industria del cacao que puede ser usado como un material saborizante. En este trabajo se propone un procedimiento basado en la microextracción en fase solida del espacio de cabeza (HS-SPME) seguido del análisis gas cromatográfico-olfatometría (GC-O) para determinar los compuestos activos del aroma en la cascarilla de cacao. Para determinar las condiciones de extracción óptimas por la técnica de HS-SPME, se evaluaron: tipo de fibra (100 µm polidimetilsiloxano, 85 &#956;m Carboxen/polidimetilsiloxano, 65 &#956;m polidimetilsiloxano/divinilbenceno y 50/30 µm divinilbenceno/Carboxen/polidimetilsiloxano), tiempo de extracción (15, 20 y 25 min) y temperatura (40, 50 y 60 oC), con ayuda del diseño de superficie de respuesta. Las variables de respuesta fueron el olor global desprendido de las fibras y las áreas cromatográficas totales. La GC-O combinada con la HS-SPME usando la fibra de divinilbenceno/Carboxen/polidimetilsiloxano operada a 60 oC por 22 min pudo aislar la mayoría de los compuestos volátiles de la cascarilla de cacao. Un total de 169 de ellos fueron identificados, que incluyeron 28 ácidos, 23 ésteres, 22 pirazinas, 16 terpenos, 12 cetonas, 8 alcoholes, 3 aldehídos, entre otros. Entre ellos, los compuestos más activos del aroma fueron ácido acético, 2,3-dietil-5-metilpirazina, 2-etil-3,5-dimetilpirazina, 3-metilbutanal, fenilacetaldehído, 3,5-dietil-2-metilpirazina, 4-hidroxi-2,5-dimetil-3(2H)-furanona, ácido 3-metilbutanoico, 2-etil-5-metilpirazina, 2,6-dimetilpirazina, trisulfuro de dimetilo, 2,3,5,6-tetrametilpirazina, 2,3,5-trimetilpirazina, 2-metilbutanal, 2-metilpirazina, ácido 2-fenilacético, linalol, ácido butanoico, ácido 2-metilbutanoico, 2,5-dimetilpirazina y acetato de 2-feniletilo. El presente método puede ser aplicado como una herramienta para el control de calidad en los laboratorios de la industria.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[cocoa husk]]></kwd>
<kwd lng="en"><![CDATA[aroma-active compounds]]></kwd>
<kwd lng="en"><![CDATA[HS-SPME]]></kwd>
<kwd lng="en"><![CDATA[GC-O]]></kwd>
<kwd lng="es"><![CDATA[cascarilla de cacao]]></kwd>
<kwd lng="es"><![CDATA[compuestos activos del aroma]]></kwd>
<kwd lng="es"><![CDATA[HS-SPME]]></kwd>
<kwd lng="es"><![CDATA[GC-O]]></kwd>
</kwd-group>
</article-meta>
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