Assessment of cocoa flavour and fat content
1993
Clapperton, J.F. (Mars Confectionery, Slough (United Kingdom))
Analytical flavour assessment has revealed consistent differences between clonal cocoas grown in Malaysia. Forasteros develop more flavour and are generally less bitter and astringent than Trinitarios. Cocoa flavour intensity was increased and astringency reduced by postharvest pod storage prior to separating the wet beans for fermentation. Instrumental analyses of the fermented and dried beans showed corresponding reductions in the concentrations of polyphenols which impart astringency. These effects of pod storage differed markedly between the three different types of cocoa evaluated. The two Forasteros were least affected. Cocoa flavour characteristics have been reproduced in cocoa liquors prepared from different planting materials and postharvest fermentation and drying treatments. Use of these liquors as flavour references has enabled producers and cocoa and chocolate manufacturers to agree on the nature and direction of flavour differences: Differences in the size and fat content of beans and in the colour and viscosity of cocoa liquors prepared from the different planting materials are reported.
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