Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review
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Kongor et al. (2016).pdf
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799 KB)
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| Upload date | 13 May 2016 |
| Contributor | Anthony Adu-Gyamfi |
| Geographical coverage | Ghana |
| Keywords | cocoa,fermentation,flavour |
| Release date | 13/05/2016 |
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| 1 | Kongor et al. (2016).pdf (current) | Anthony Adu-Gyamfi | 13 May 2016 | 799 KB |
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This review examined the factors that influence flavour volatiles of cocoa beans and the volume of work that needs to be done on these factors and their impact on the flavour volatiles of commercial cocoa beans. Cocoa bean flavour is one of the most important quality attributes as flavour is central to acceptability of cocoa beans and cocoa products such as chocolate. The complex composition of cocoa bean flavour depends on bean genotype, postharvest treatments such as pulp pre-conditioning, fermentation and drying, industrial processes such as roasting as well as the type of soil and age of cocoa tree.