Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Abstract

Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

Quality differentiation of cocoa beans: implications for geographical indications

“…Chemometric methods have been implemented for characterizing key compositional markers such as volatiles, 12,100–103 fatty acids, 104 peptides, 11,67,105 bioactive compounds 82,106,107 and methylxanthines, 58,60 as well as heavy metals 56,108–111 and other contaminants 112,113 . From this perspective, a recent review on the traceability of cocoa origin has summarized and discussed destructive and nondestructive technologies providing examples aiming at assessing cocoa quality, the study of new functional properties, the detection of trace contaminants and the detection of authenticity 10 …”

“…However, registered geographical labels for cocoa beans are uncommon, which in part has been caused by the association between quality of chocolate and geography predominantly linked to locations of manufacturing and final transformations, rather than to cocoa beans as ingredients 7,8 . Nevertheless, a few studies have shown a strong influence on consumer perception of quality for chocolates made from origin‐labeled cocoa, 7,9 while abundant chemometric research continues to elucidate the contributions of geography to cocoa quality diversity 10–12 …”

Evaluating the Potential of Liquid Smoke in Protecting Cocoa Beans against Storage Pest

“…The high FFA content of a cocoa bean often results from poor postharvest handling, which triggers microbial lipase to facilitate the release of fatty acids from the triglyceride in cocoa butter. Some of the known causes of high FFA (> 1.75) include beans from diseased pods, slow drying of the bean, broken beans, extended storage in damp environments, storing beans with high moisture content ( > 8%), an infestation of insect pest and general physical integrity loss of the cocoa beans [36]. In another FFA study of cocoa beans, Oyewo and Amo [37] reported that beans damaged by insects recorded higher FFA beyond acceptable limits in contrast to intact beans, but Servent et al [38] attributed FFA change to genotype and origin of the cocoa.…”

“…According to Quelal-vásconez and Pérez-esteve [36], flavor attributes in cocoa beans are formed from a combination of physical and chemical parameters. While the physical is mostly about the integrity of the beans, the chemical encompasses the volatile and nonvolatile compound constituents.…”

The Chocolate Conching Technique and Its Impact on Physicochemical Properties: A Mini-Review

“…Cocoa nibs are the primary raw material used in chocolate production, and their quality determines the final satisfaction of the customers [2], [3]. Apart from raw materials and other supporting materials, processing techniques and particle size distribution significantly affect the physical, rheological properties, and organoleptic perceptions of chocolate [1].…”