Omics approaches to understand cocoa processing and chocolate flavor development: A review

Herrera‐Rocha, Fabio; Fernández-Niño, Miguel; Cala, Mónica P.; Duitama, Jorge; Barrios, Andrés Fernando González

doi:10.1016/j.foodres.2023.112555

Cited by 8 publications

(8 citation statements)

References 77 publications

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“…The flavor profile of cocoa beans is influenced by a range of factors, including genotype, chemical composition, environmental conditions, cultivation practices, and subsequent processing stages (Kadow, 2020;Munoz et al, 2020). In-depth reviews of these factors have been conducted by Kongor et al (2016) and Herrera-Rocha et al (2023). Herrera-Rocha et al (2023) specifically focused on exploring metagenomics studies and analyzing metabolomics data from different geographical origins, cocoa types, and processing stages.…”

Section: Introductionmentioning

confidence: 99%

“…In-depth reviews of these factors have been conducted by Kongor et al (2016) and Herrera-Rocha et al (2023). Herrera-Rocha et al (2023) specifically focused on exploring metagenomics studies and analyzing metabolomics data from different geographical origins, cocoa types, and processing stages. In terms of peptidomics, they concluded that several peptide features could be closely associated with fine flavor notes, providing insights into cocoa flavor development and standardization opportunities.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, Jaimez et al (2022) conducted a comprehensive review that covered aspects, such as origin, genetics, sensory properties, production dynamics, and physiological aspects, but focused solely on the cultivar CCN 51. In their review, Castro-Alayo et al (2019) and Herrera-Rocha et al (2023) emphasized that the geographical origin influences the aromatic profile of Criollo cocoa. Expanding on the molecular and sensory aspects of fine flavor, a recent study by Ullrich et al (2022) delved into the molecular insights of fine flavor properties in dark chocolates.…”

Section: Introductionmentioning

confidence: 99%

“…(2019) and Herrera‐Rocha et al. (2023) emphasized that the geographical origin influences the aromatic profile of Criollo cocoa. Expanding on the molecular and sensory aspects of fine flavor, a recent study by Ullrich et al.…”

Section: Introductionmentioning

confidence: 99%

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Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review

Putri,

De Steur,

Juvinal

et al. 2024

Journal of Food Science

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Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic search of the Web of Science and Scopus databases was conducted in May 2023, and Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) guidelines were followed to ensure transparency and reproducibility. This review summarizes the origins of cocoa and explores their unique flavor profiles, encompassing caramel, fruity, floral, malty, nutty, and spicy notes. Although some origins may exhibit similar unique flavors, they are often described using more specific terms. Another main finding is that although differences in sensory attributes are anticipated at each production stage, discrepancies also arise between liquor and chocolate. Interestingly, fine chocolate as the final product does not consistently retain the distinctive flavors found in the liquor. These findings emphasize the need for precise descriptors in sensory evaluation to capture flavor profiles of each origin. As such, the exploration of attributes from bean to bar holds the potential to empower FFC farmers and chocolate producers to effectively maintain quality control.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review

Putri,

De Steur,

Juvinal

et al. 2024

Journal of Food Science

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“…The sensory and health properties of cocoa-based products depend on cocoa origin, post-harvest practices, and manufacturing procedures [ 9 , 12 , 13 ]. As commented above, these products are considered delicacies and superfoods with multiple health benefits.…”

Section: Introductionmentioning

confidence: 99%

Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features

Sentellas,

Saurina

2023

Foods

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Cocoa and its derivative products, especially chocolate, are highly appreciated by consumers for their exceptional organoleptic qualities, thus being often considered delicacies. They are also regarded as superfoods due to their nutritional and health properties. Cocoa is susceptible to adulteration to obtain illicit economic benefits, so strategies capable of authenticating its attributes are needed. Features such as cocoa variety, origin, fair trade, and organic production are increasingly important in our society, so they need to be guaranteed. Most of the methods dealing with food authentication rely on profiling and fingerprinting approaches. The compositional profiles of natural components –such as polyphenols, biogenic amines, amino acids, volatile organic compounds, and fatty acids– are the source of information to address these issues. As for fingerprinting, analytical techniques, such as chromatography, infrared, Raman, and mass spectrometry, generate rich fingerprints containing dozens of features to be used for discrimination purposes. In the two cases, the data generated are complex, so chemometric methods are usually applied to extract the underlying information. In this review, we present the state of the art of cocoa and chocolate authentication, highlighting the pros and cons of the different approaches. Besides, the relevance of the proposed methods in quality control and the novel trends for sample analysis are also discussed.

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From byproducts to bioresources: cocoa shell solid-state fermentation lipase as a low-cost esterification catalyst

Silva,

Araujo,

do Espírito Santo

et al. 2024

Biomass Conv. Bioref.

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Omics approaches to understand cocoa processing and chocolate flavor development: A review

Cited by 8 publications

References 77 publications

Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review

Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review

Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features

From byproducts to bioresources: cocoa shell solid-state fermentation lipase as a low-cost esterification catalyst

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