Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
|Download||2008 - Chocolate Flavour Review - Author's Copy, CRFSN 2008.pdf ( 1 MB)|
|View||Open in browser|
|Upload date||09 Jun 2015|
|Keywords||Theobroma cacao, genetic origin, cocoa fermentation, roasting, conching, chocolate flavor,|
|#||File name||Contributor||Upload date||Size||Content type|
|1||2008 - Chocolate Flavour Review - Author's Copy, CRFSN 2008.pdf (current)||stephen afriyie||09 Jun 2015||1 MB||application/pdf|
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: email@example.com,e firstname.lastname@example.org for more information.