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Food Res Int. 2019 May;119:84-98. doi: 10.1016/j.foodres.2019.01.057. Epub 2019 Jan 24.

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).

Author information

1
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.
2
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
3
Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium.
4
Puratos - Belcolade, Industrielaan 16, Industriezone Zuid III, B-9320 Erembodegem, Belgium.
5
Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg, 1, 9000 Ghent, Belgium.
6
Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana.

Abstract

The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min. Additionally, commercial cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison. From these, 70% dark chocolates were produced under the same conditions after which they were subjected to headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. Although both PS and RT were found to influence the aroma volatile concentrations, the impact of RT over PS seemed to be greater. An agglomerative hierarchical clustering (AHC) of all chocolates on the basis of their aroma profiles revealed a similar impact as earlier observed, where major clustering of the chocolates was in accordance with the intensity of the roasting process applied. However, within each group, the dissimilarities owing to PS among the chocolates was clearly depicted. Comparatively, chocolates with low (100-120 °C), instead of moderate to high (135-160 °C) RT's, rather showed a low dissimilarity with those from the commercial cocoa liquors of the different origins. Although from the same beans, the diversity of aroma profiles of these chocolates as well as the similitude of some treatments to some chocolates from commercial grade cocoa liquors, unequivocally underscores the possibility for steering diverse distinct flavors from 'bulk' cocoa through PS and roasting, with beneficial implications, both from an application and an economic point of view.

KEYWORDS:

Aroma profile; Chocolate; Cocoa; HS-SPME-GC–MS; Pod storage; Roasting

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