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Compr Rev Food Sci Food Saf

Title:		Flavor Chemistry of Cocoa and Cocoa Products-An Overview
Author(s):		Aprotosoaie AC; Luca SV; Miron A;
Address:		"Dept. of Pharmacognosy, Faculty of Pharmacy, Univ. of Medicine and Pharmacy Grigore T. Popa-Iasi, 16 University Street, 700115 Iasi, Romania"
Journal Title:		Compr Rev Food Sci Food Saf
Year:		2016
Volume:		20151118
Issue:		1
Page Number:		73 - 91
DOI:		10.1111/1541-4337.12180
ISSN/ISBN:		1541-4337 (Electronic) 1541-4337 (Linking)
Abstract:		"Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics. About 600 various compounds (alcohols, carboxylic acids, aldehydes, ketones, esters, and pyrazines) have been identified as odor-active components. The specific cocoa aroma arises from complex biochemical and chemical reactions during the postharvest processing of raw beans, and from many influences of the cocoa genotype, chemical make-up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavor components. However, the relationships between all chemical components that are likely to play a role in cocoa flavor, their sensory properties, and the sources and mechanisms of flavor formation are not fully understood. This paper provides an overview on cocoa flavor from a compositional and a sensory perspective. The nonvolatile and volatile chemical components of cocoa and chocolate flavor, and their sensory properties correlated to the main influences involved in flavor formation, are reviewed"
Keywords:		chemistry chocolate cocoa sensory quality;
Notes:		"PubMed-not-MEDLINEAprotosoaie, Ana Clara Luca, Simon Vlad Miron, Anca eng 2016/01/01 Compr Rev Food Sci Food Saf. 2016 Jan; 15(1):73-91. doi: 10.1111/1541-4337.12180. Epub 2015 Nov 18"