Smoky beans

During drying, beans lose nearly half their weight and some acidity to evaporation. If dried improperly or incompletely, they pick up off flavor, including smoky flavors.

Beans contaminated by smoke have a most objectionable flavor, which is virtually impossible to remove from chocolate.

It has been identified that methyl-phenols, dimethyl-phenols, 1,2-dihydroxy-benzene, dimethoxy-phenols and 3-methyl-gujacol is in the smoky cocoa beans. The good quality cocoas are mostly free of them.

The contamination can arise from the use of crude methods of drying or from defect in dryers that allow smoke to reach the beans.

Smokiness is described as the most important defect in cocoa beans because it can actually taint non-smoky cocoa when mixed together. The slightest smell, caused by one or two beans amongst many hundred is enough to ruin a batch of processing.

Methods of artificial drying and proper maintenance is required to prevent smoke damage.

Smoky beans 

From raw cocoa to cocoa flavor

From raw cocoa to cocoa flavor
Raw cocoa nibs do not posses the distinctive aroma and flavor of cocoa, this being developed only as a result of the fermentation and roasting processes. Both of these have been shown to be necessary for the production of the characteristics profile. The optimum conditions necessary to produce a high quality product are still a matter of expert judgment.

There are 3 stages or process to convert into flavor
Fermentation

Drying

Roasting

Fermentation, during which the flavor precursors are formed. The proteins present in the nibs are degraded and the level of free amino acids rises: sucrose is inverted to fructose and glucose which in turn are oxidized to alcohol and various acids; some theobromine and tannins are lost

Drying, during which the moisture content is reduced to about 8% with a loss of volatile acids and a consequent rise in PH.

Roasting, during which the precursors are converted into aromatic compounds, the qualitative and quantitative nature of which determines the characteristics profile of the roasted beans.

Cocoa beans are the source of three other important materials;
Cocoa butter: a mixture of glycerides which are present from 52-56% in the nib.

Theobromine: an alkaloid related to caffeine but having very little stimulant effect

Cacao purple: an astringent coloring matter formed in the fermenting bean.
From raw cocoa to cocoa flavor