Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’cocoa beans?(Part II: Quality and sensory profiling of chocolates)

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’cocoa beans?(Part II: Quality and sensory profiling of chocolates)

Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Ann De Winne, Julien Simonis, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck

The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of the …

Elsevier

2020

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:Qy-rCirNo-8C

English