
Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)
- Author
- Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Julien Simonis, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman and Koen Dewettinck (UGent)
- Organization
- Abstract
- The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of the chocolates irrespective of the origin or genetic groups of the cocoa beans. The same was confirmed when instrumental aroma results were correlated with the sensory data using partial least squares (PLS) regression models. Thus, this study demonstrates the possibility of creating diverse flavor profiles (even towards ‘fine’ flavor) from ‘bulk’ cocoa beans through an optimized combination of PS and RT. The findings are therefore expected to challenge the status-quo, especially in the way ‘bulk’ cocoa is currently processed and consequently priced, thereby, possibly fostering a win-win situation between cocoa producers and industries.
- Keywords
- Food Science, Cocoa & chocolates, Pod storage, Roasting, Aroma volatiles, Sensory evaluation, Flavor profile, KEY AROMA COMPOUNDS, SIZE DISTRIBUTION, THEOBROMA-CACAO, TEXTURAL PROPERTIES, FLOW PROPERTIES, MILK CHOCOLATE, FAT-CONTENT, TEMPERATURE, TIME, IDENTIFICATION
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8649949
- MLA
- Hinneh, Michael, et al. “Pod Storage with Roasting : A Tool to Diversifying the Flavor Profiles of Dark Chocolates Produced from ‘bulk’ Cocoa Beans? (Part II : Quality and Sensory Profiling of Chocolates).” FOOD RESEARCH INTERNATIONAL, vol. 132, 2020, doi:10.1016/j.foodres.2020.109116.
- APA
- Hinneh, M., Abotsi, E. E., Van de Walle, D., Tzompa-Sosa, D. A., De Winne, A., Simonis, J., … Dewettinck, K. (2020). Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from “bulk” cocoa beans? (Part II : quality and sensory profiling of chocolates). FOOD RESEARCH INTERNATIONAL, 132. https://doi.org/10.1016/j.foodres.2020.109116
- Chicago author-date
- Hinneh, Michael, Enoch Enorkplim Abotsi, Davy Van de Walle, Daylan A. Tzompa-Sosa, Ann De Winne, Julien Simonis, Kathy Messens, et al. 2020. “Pod Storage with Roasting : A Tool to Diversifying the Flavor Profiles of Dark Chocolates Produced from ‘bulk’ Cocoa Beans? (Part II : Quality and Sensory Profiling of Chocolates).” FOOD RESEARCH INTERNATIONAL 132. https://doi.org/10.1016/j.foodres.2020.109116.
- Chicago author-date (all authors)
- Hinneh, Michael, Enoch Enorkplim Abotsi, Davy Van de Walle, Daylan A. Tzompa-Sosa, Ann De Winne, Julien Simonis, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, and Koen Dewettinck. 2020. “Pod Storage with Roasting : A Tool to Diversifying the Flavor Profiles of Dark Chocolates Produced from ‘bulk’ Cocoa Beans? (Part II : Quality and Sensory Profiling of Chocolates).” FOOD RESEARCH INTERNATIONAL 132. doi:10.1016/j.foodres.2020.109116.
- Vancouver
- 1.Hinneh M, Abotsi EE, Van de Walle D, Tzompa-Sosa DA, De Winne A, Simonis J, et al. Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from “bulk” cocoa beans? (Part II : quality and sensory profiling of chocolates). FOOD RESEARCH INTERNATIONAL. 2020;132.
- IEEE
- [1]M. Hinneh et al., “Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates),” FOOD RESEARCH INTERNATIONAL, vol. 132, 2020.
@article{8649949, abstract = {{The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of the chocolates irrespective of the origin or genetic groups of the cocoa beans. The same was confirmed when instrumental aroma results were correlated with the sensory data using partial least squares (PLS) regression models. Thus, this study demonstrates the possibility of creating diverse flavor profiles (even towards ‘fine’ flavor) from ‘bulk’ cocoa beans through an optimized combination of PS and RT. The findings are therefore expected to challenge the status-quo, especially in the way ‘bulk’ cocoa is currently processed and consequently priced, thereby, possibly fostering a win-win situation between cocoa producers and industries.}}, articleno = {{109116}}, author = {{Hinneh, Michael and Abotsi, Enoch Enorkplim and Van de Walle, Davy and Tzompa-Sosa, Daylan A. and De Winne, Ann and Simonis, Julien and Messens, Kathy and Van Durme, Jim and Afoakwa, Emmanuel Ohene and De Cooman, Luc and Dewettinck, Koen}}, issn = {{0963-9969}}, journal = {{FOOD RESEARCH INTERNATIONAL}}, keywords = {{Food Science,Cocoa & chocolates,Pod storage,Roasting,Aroma volatiles,Sensory evaluation,Flavor profile,KEY AROMA COMPOUNDS,SIZE DISTRIBUTION,THEOBROMA-CACAO,TEXTURAL PROPERTIES,FLOW PROPERTIES,MILK CHOCOLATE,FAT-CONTENT,TEMPERATURE,TIME,IDENTIFICATION}}, language = {{eng}}, pages = {{14}}, title = {{Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)}}, url = {{http://doi.org/10.1016/j.foodres.2020.109116}}, volume = {{132}}, year = {{2020}}, }
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