Affiliation:
1. Graduate Department, Universidad Politécnica Estatal del Carchi, Tulcán 040102, Ecuador
2. School of Agricultural and Environmental Sciences, Pontificia Universidad Católica del Ecuador-Sede Ibarra, Ibarra 100112, Ecuador
Abstract
The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determining the type and quantity of the precursors formed during the fermentation and drying process, leading to the formation of specific chocolate aromas in the subsequent roasting and conching processes. Bean aroma is frequently profiled, identified, and semiquantified by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPMEGC-MS) and by gas chromatography olfactometry (GC-O). In general, the flavors generated in chocolate processing include fruity, floral, chocolate, woody, caramel, earthy, and undesirable notes. Each processing stage contributes to or depletes the aroma compounds that may be desirable or undesirable, as discussed in this report.
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Cited by
2 articles.
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