Chocolate and cocoa, flavor and quality

Chocolate and cocoa, flavor and quality

Emmanuel Ohene Afoakwa

Cocoa is the fundamental ingredient in chocolate manufacture and is derived from the fruit of the cocoa tree. Variations in cocoa bean genotype exhibit distinct differences in flavor characteristics during subsequent processing of the beans into cocoa liquor. These chocolate characteristics not only originate in flavor precursors present in cocoa beans, but also they are generated during post‐harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post‐harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final chocolate flavor quality requires more in‐depth understanding. With …

John Wiley & Sons, Inc.

2000

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:isC4tDSrTZIC

English