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1993
Journal Article
Titel
Verfahrenstechnische Einflüsse auf Kakaoaroma. Teil I
Alternative
Technical influences on cocoa flavour. Part I
Abstract
Cocoa flavour is isolated via steam distillation and extraction and analysed by means of gas chromatography - mass spectrometry. The analytical results were correlated with several technological parameters. So the influences of roast intensity, of milling and of a treatment of cocoa with steam or sugar solutions was studied. Several flavour key compounds were identified which vidicate technological influences and may in future be used for process control. The results show the great importance of the drying conditions onto the flavour quality and flavour intensity. A steam treatment of unroasted cocoa may cause flavour problems if the cocoa nibs are not sufficiently dried before roasting. If optimately treated a sequence of steaming, drying and roasting may increase flavour quality. The analytical methods may be used to explain flavour failures of cocoa or to optimize the flavour quality.