Volatile compounds of oxidized cocoa butter

To evaluate the oxidative behavior of cocoa butter, the autoxidation of refined and non-refined butter samples was accelerated (oxidized at day light at room temperature and at 90°C). The quantity of certain aldehydes formed during the oxidation of cocoa butter was examined by gas chromatography. The oxidation stability of butter was evaluated over a 12-week period. The influence of the presence of an antioxidant α-tocopherol or a prooxidant, iron and copper on the formation of aldehydes was studied. The effects of the antioxidant have shown that the stabilisation of refined cocoa butter varies with the concentration of the antioxidant used. The presence of a prooxidant has accelerated the oxidation of refined cocoa butter. Iron and copper have shown a similar effect on the formation of aldehydes from refined cocoa butter.