Flavor formation and character in cocoa and chocolate: A critical review

被引:342
作者
Afoakwa, Emmanuel Ohene [1 ,2 ]
Paterson, Alistair [1 ]
Fowler, Mark [2 ]
Ryan, Angela [2 ]
机构
[1] Univ Strathclyde, SIPBS, Ctr Food Qual, Glasgow G1 1XW, Lanark, Scotland
[2] Nestle Prod Technol Ctr York, York YO91 1XY, N Yorkshire, England
关键词
theobroma cacao; genetic origin; cocoa fermentation; roasting; conching; chocolate flavor;
D O I
10.1080/10408390701719272
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Chocolate characters not only originate in flavor precursors present in cocoa beans, but 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 flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications.
引用
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页码:840 / 857
页数:18
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