Analysis of Cocoa Flavour Components and Flavour Precursors

Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans ( Theobroma cacao )

“…The unit area of phenols slowly fell to 128 then 93 units after the nib temperatures were increased to 140¡C and 170¡C (at 35 min) (Table 3). Normally, phenols are not present in signiÐcant amount in cocoa (Flament 1991) and cocoa of good quality should be mostly free of them (Ziegleder and Biehl 1988). Figure 5 shows the response surface plotting of unit area of alcohols during nib roasting.…”

“…However, the highest area was detected at 162 unit in under-roasted nib (140¡C ; 5 min) (Table 3). High unit area of phenols probably results from the wood Ðre smoke during drying (Ziegleder and Biehl 1988). Smoke from wood or charcoal Ðres can also contaminate cocoa drying (Lehrian et al 1978).…”

“…During roasting, Maillard reactions plays a major role in the formation of the cocoa Ñavour (Ziegleder 1991). These reactions involve two major precursors namely the free amino acids and reducing sugars which develop during fermentation (Ziegleder and Biehl 1988). The initial stage of the Maillard reaction involves the condensation of the carbonyl group of a reducing sugar with an amino compound, followed by the degradation of the condensation products to give a number of di †erent compounds.…”

The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

“…When oxygen begins to enter the bean, at about 96 h into fermentation, a series of enzymatic, oxidative reactions, which results in a browning of the cotyledon, is initiated. After fermentation, fl avor and color are further developed during the drying, roasting, and fi nal processing steps of well -fermented cocoa beans (the third determinant); thus, there is no cocoa and chocolate fl avor without fermentation (Rohan 1964 ;Ziegleder and Biehl 1988 ). Yet the inherited characteristics of the bean set a limit to what can be achieved by fermentation and other processes.…”

Chocolate and Cocoa Aroma

“…Dark chocolate and cocoa powder contain several hundred volatile constituents, including pyrazines, thiazoles, oxazoles, pyrrole derivatives, pyridines, and furans [6][7][8] , and it is still dif fi cult to assess which components really contribute to the speci fi c chocolate aroma.…”