Chocolate aroma: Factors, importance and analysis

Toker Ö. S., Palabıyık İ., Pirouzian H. R., Aktar Küçükaslan T., Konar N.

Trends in Food Science and Technology, vol.99, pp.580-592, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 99
  • Publication Date: 2020
  • Doi Number: 10.1016/j.tifs.2020.03.035
  • Journal Name: Trends in Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.580-592
  • Keywords: Chocolate, Cocoa, Aroma, Flavor, PARTICLE-SIZE DISTRIBUTION, SENSORY PROPERTIES, MILK CHOCOLATE, COCOA BUTTER, THEOBROMA-CACAO, FAT BLOOM, FERMENTATION METHOD, VOLATILE COMPOUNDS, AMADORI-COMPOUNDS, SUSPENDED-SOLIDS
  • Eskisehir Osmangazi University Affiliated: Yes

Abstract

© 2020 Elsevier LtdBackground: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages. Scope and approach: In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed. Key findings and conclusions: A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.