Chocolate Flavor and Aroma
The essential role played by correct fermentation and drying of the cacao beans in developing the ultimate flavor of the chocolate has been emphasized.
The true chocolate flavor is finally developed by the roasting process.
Early attempts in 1912 to isolate chocolate “aroma” used the process of steam distillation of roasted cacao followed by hexane extraction.
Linalool was identified as a major component of the extract together with variety of acids and esters. Later it was identified to be more compounds.
In 1958, researcher applied the relatively new gas chromatography technique and added to the list.
The fundamental stages in the formation of chocolate aroma begin with the production of flavor precursors during the tropical fermentation, and these are change at the bean roasting stage into compounds typical; of the true chocolate flavor.
It noted that in 1937 that cocoa butter from well-fermented beans produced no chocolate flavor on roasting – the precursor were therefore not in the fat phase.
It is also found that the precursors were soluble in methanol, and both of these facts formed a very useful basis for later experimental work.
However despite the observation on cocoa butter, this fat does contribute certain flavor characteristics to chocolate, particularly milk chocolate, and the nature of the flavor depends on the method of extraction, the degree of roast and whether it is obtained from alkalized or unalkalized nibs.
For milk chocolate, deodorized or partly deodorized cocoa butter is often used.
Later research work on the precursors produced evidence that amino acids and sugars are concerned in the formation of finals “aroma” compounds and in the roasting process it has been shown that degrading of both free amino acids and reducing sugars occurs.
Chocolate Flavor and Aroma
