Chocolate Flavor Factors: From Cacao to Chocolate
DOI:
https://doi.org/10.62051/ekwwp912Keywords:
Chocolate; flavor compounds; production processes; influencing factors.Abstract
Chocolate is a rich food popular all over the world. At present, there is much research on the rheological influence and chemical composition of chocolate, as well as some research on the flavor compounds of chocolate. Their main purpose is to study the effect of chocolate and the change of the composition to make chocolate healthier. However, few studies focused on the summary and comparison of chocolate flavor optimization. In this paper, the production process of chocolate and the horizontal comparison of each process are comprehensively described, and the research on flavor compounds in chocolate is analyzed. The difference in flavor compounds in different kinds of chocolate and the results of four aspects affecting the flavor of chocolate are obtained. This study makes up for the comparison between different kinds of chocolate production processes and summarizes the composition of chocolate flavor compounds and the influencing factors of chocolate flavor, which provides a reference for future related research. However, there are still some problems that cannot be solved, such as the content change of certain flavor compounds under certain processing conditions, to realize the control of chocolate flavor. Future research can also focus on the influence of human senses on chocolate flavor tasting and the improvement methods.
Downloads
References
[1] Li Yang, Li Jiajia, Yang Chenyu, et al. Research on basic formula of milk chocolate. Chinese Fruit and Vegetable, 2020, 40 (2): 22-27.
[2] Wang Hong, Chao Guoqiang, Ge Yu, et al. Characteristics of cocoa butter and its substitutes. Food Research and Development, 2009, 30 (4): 178-181.
[3] Provost, Colabroy, Kelly and Wallert. The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking Guided Inquiry Activity#31. 2016.
[4] Liu Mengya, Liu Jianbin, He Congcong, et al. Identification of Key Aromatic Substances in Dark Chocolate by GC-O-MS Method. Modern Food Technology, 2013, 29 (09): 2311-2316.
[5] Jing Bo, Yang Qinghua, Lin Qinbao. Analysis of the Influence of Odor Substances in Paper Packaging on the Flavor of Chocolate Based on GC–MS and Sensory Evaluation. Packaging Engineering, 2023, 44 (1): 259-264.
[6] Rodriguez-Velazquez S. Chemistry of Cooking. 2016.
[7] Hangzhou Koopaizi Food Co., Ltd. A Process for Making Air Chocolate and Its Formula: CN202110986585.9. 2021-12-10.
[8] Lin Jina. Aroma Analysis of Different Chocolates. Beverage Industry, 2020, 23 (1): 27-34.
[9] Yue Yilun, Qin Xiaowei, Li Fupeng, et al. Study on the Change Rule of Volatile Aroma Components During Fermentation of Different Genotypes of Cocoa. Chinese Journal of Tropical Crops, 2024, 45 (3): 564-575.
[10] Nestlé Products Co., Ltd. Control of Chocolate Flavor: CN201210084649.7. 2012-08-01.
[11] Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, et al. Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions. Food Chemistry, 2024, 437 (1): 137861.
[12] Afoakwa E O, Paterson A, Fowler M, et al. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review. Critical Reviews in Food Science and Nutrition, 2008, 48 (9): 840-857.
[13] Liu Mengya, Liu Jianbin, He Congcong, et al. Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas. International Journal of Food Properties, 2017, 20 (10): 2396-2408.
[14] Eloisa Bagnulo, Camilla Scavarda, Cristian Bortolini, et al. Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identification. Food Research International, 2023, 172: 113199.
[15] Lukeman Haruna, Ernest E Abano, Ernest Teye, et al. Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans. Journal of Agriculture and Food Research, 2024, 17: 10121.
[16] Valérie Lemarcq, Viena Monterde, Emmy Tuenter, et al. Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans. LWT, 2022, 159: 113198.
[17] Linda M Bartoshuk, Valerie B Duffy, Inglis J Miller. PTC/PROP tasting: Anatomy, psychophysics, and sex effects. Physiology & Behavior, 1994, 56 (6): 1165-1171.
[18] Chee W Chia, Shayna M Yeager, Josephine M Egan. Endocrinology of Taste with Aging. Endocrinology and Metabolism Clinics of North America, 2023, 52 (2): 295-315.
[19] May Cheung, Natasha Rivers, Paul Breslin, Paul Wise. Individual Differences in Adaptation to Sweet Taste. Current Developments in Nutrition, 2021, 5 (S2): 1203.
Downloads
Published
Conference Proceedings Volume
Section
License
Copyright (c) 2024 Transactions on Environment, Energy and Earth Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
