Explorative Study on the Aroma and Antioxidant Profile of Single-Origin Chocolate from Indonesia

This study evaluated the aroma and antioxidant properties of single-origin chocolate produced from cocoa beans sourced from seven regions in Indonesia. Two roasting approaches—dynamic and static—were applied, followed by small-scale chocolate processing using a melanger. Both raw cocoa beans and resulting chocolates were comprehensively characterised to examine relationships between raw material quality and final product attributes. The results show that the cocoa beans exhibited significant regional variation in physicochemical properties, including moisture, protein, pH, phenolic and flavonoid contents, antioxidant activity, and the fermentation index. These differences were reflected in the chocolates, which showed distinct appearance, aroma profiles, and antioxidant capacities. Roasting methods significantly influenced moisture content, colour, and antioxidant properties, with static roasting yielding chocolates with higher moisture, greater antioxidant retention, and lighter colour compared to dynamic roasting. Gas chromatography–mass spectrometry (GC–MS) analysis identified key volatile compounds such as acetic acid, 2-phenylethyl acetate, phenylethyl alcohol, acetoin, and pyranone as dominant contributors to aroma. Regional origin and processing conditions play critical roles in defining the quality of a single-origin chocolate. The knowledge obtained in this study can support the chocolate industry by enabling raw material selection, optimising roasting strategies, and standardising processes to achieve targeted quality attributes.