PDF Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

Download 2008 - Chocolate Flavour Review - Author's Copy, CRFSN 2008.pdf ( 1 MB)
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Upload date 09 Jun 2015
Contributor stephen afriyie
Geographical coverage Global,
Keywords Theobroma cacao, genetic origin, cocoa fermentation, roasting, conching, chocolate flavor,
Release date 09/06/2015
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Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest

treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications

of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization.

Please contact Emmanuel Ohene Afoakwa, Department of Biosciences and Biotechnology, University of Strathclyde, 204 George Street, Glasgow.                                 E-mail: e.afoakwa@strath.ac.uk,e afoakwa@yahoo.com for more information.