« Previous AbstractTuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature    Next AbstractOlfaction in a viscous environment: the 'color' of sexual smells in Temora longicornis »

Food Res Int

Title:		Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates)
Author(s):		Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K;
Address:		"Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Electronic address: hinnehmichael@gmail.com. Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Puratos - Belcolade, Industrielaan 16, Industriezone Zuid III - B-9320 Erembodegem, Belgium. Research Group Molecular Biotechnology (MOBI), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200220
Issue:
Page Number:		109116 -
DOI:		10.1016/j.foodres.2020.109116
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of the chocolates irrespective of the origin or genetic groups of the cocoa beans. The same was confirmed when instrumental aroma results were correlated with the sensory data using partial least squares (PLS) regression models. Thus, this study demonstrates the possibility of creating diverse flavor profiles (even towards 'fine' flavor) from 'bulk' cocoa beans through an optimized combination of PS and RT. The findings are therefore expected to challenge the status-quo, especially in the way 'bulk' cocoa is currently processed and consequently priced, thereby, possibly fostering a win-win situation between cocoa producers and industries"
Keywords:		Adult Alcoholic Beverages/analysis Cacao/*chemistry Chocolate/*analysis Ecuador Female *Flavoring Agents Ghana Hardness Humans Madagascar Male Odorants/analysis Taste Transition Temperature Volatile Organic Compounds/analysis Aroma volatiles Cocoa & choco;
Notes:		"MedlineHinneh, Michael Abotsi, Enoch Enorkplim Van de Walle, Davy Tzompa-Sosa, Daylan Amelia De Winne, Ann Simonis, Julien Messens, Kathy Van Durme, Jim Afoakwa, Emmanuel Ohene De Cooman, Luc Dewettinck, Koen eng Research Support, Non-U.S. Gov't Canada 2020/04/26 Food Res Int. 2020 Jun; 132:109116. doi: 10.1016/j.foodres.2020.109116. Epub 2020 Feb 20"