Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

Lemarcq, Valérie; Monterde, Viena; Tuenter, Emmy; Walle, Davy Van de; Pieters, Luc; Sioriki, Eleni; Dewettinck, Koen

doi:10.1016/j.lwt.2022.113198

Cited by 10 publications

(8 citation statements)

References 20 publications

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“…An exception was observed for the predominant aroma, cocoa, which was cited as significantly higher for the chocolate produced from microwave roasted cocoa beans (n = 112) compared to the convectively roasted cocoa beans (n = 100). Research of Lemarcq, Monterde, Tuenter, Van de Walle, Pieters, Sioriki, and Dewettinck [7] found higher concentrations of 2-methylbutanal, which are associated with a more intense cocoa aroma [28], when chocolates were produced from microwave roasted beans compared to convectively roasted beans. Regarding flavor perception by mouth, no significant differences (p > 0.05) were detected between the CATA results of the chocolates (Figure 1).…”

Section: Check-all-that-apply Aroma and Flavor Attributesmentioning

confidence: 96%

“…Two promising treatments were selected based upon results from an earlier study which compared multiple treatments varying in time/power/temperature [7]. Both chocolates were produced from fermented and dried cocoa beans (origin: Ecuador, variety: mixed) provided by Cargill (Schiphol, The Netherlands).…”

Section: Coco Bean Roastingmentioning

confidence: 99%

“…This phenomenon is typically observed in high fat products, such as cocoa beans, because of their poor rate of heat transfer [5,6]. Furthermore, this roasting process leads to the transfer of a respectable amount of cocoa butter to the outer shell, which is economically disadvantageous [7]. To overcome these disadvantages, several alternatives were proposed.…”

Section: Introductionmentioning

confidence: 99%

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Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

Schouteten

Lemarcq

Walle

et al. 2023

Foods

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Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (p > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted cocoa beans can exhibit the same physical qualities as convection roasted chocolate. Moreover, combined discriminative triangle tests, with 27 judgements in total, performed by a trained panel, showed that each type of chocolate exhibited distinctive characteristics (d’-value = 1.62). Regarding the perceived flavor, “cocoa aroma” was cited as significantly higher for the chocolate produced from microwave roasted cocoa beans (n = 112) compared to chocolate produced from convection roasted cocoa beans (n = 100) by consumers. Both preference and willingness to buy were higher, though insignificant at a 5% level, for the microwave roasted chocolate. A final potential benefit (studied in this research) of microwave roasting cocoa beans is the reduced energy consumption, which was estimated at 75%. Taking all these results together, the microwave roasting of cocoa is shown to be a promising alternative to convection roasting.

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Section: Check-all-that-apply Aroma and Flavor Attributesmentioning

confidence: 96%

Section: Coco Bean Roastingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

Schouteten

Lemarcq

Walle

et al. 2023

Foods

Self Cite

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show abstract

“…The conventional roasting for cooking the cocoa is a popular method where the raw cocoa beans are roasted using hot air flow at different time and temperature ( Lemarcq et al, 2022 ).Previous research on conventional roasting has reported a number of drawbacks including extended heating and cooking duration causing to occur unappealing colour changes, brunt flavour, loss of valuable antioxidant properties, and also producing harmful substance such as acrylamide ( Devos et al, 2020 , Nebesny and Rutkowski, 1998 ). Cocoa beans are proven to carry high concentration of polyphenols in the cotyledons pigment cells which are powerful antioxidant that prevents the deleterious effects of the free radicals ( Fanget al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon

Zzaman

Sifat

2023

Saudi Journal of Biological Sciences

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“…Hedonic testing on chocolate is expected to give a good impression on consumer preferences for the product. Because in this case it will affect the treatment in every handling of raw materials which also affects the flavor, texture, aroma and others (Lemarcq et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Hedonic Test of Pegagan Chocolate Products at PT XYZ

Iryani

Hidayah

2022

J. Agri. Food. Sci. Tech.

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Handling of raw materials for cocoa beans is an important process to maintain the quality of the processed chocolate. There are several stages carried out in the post-harvest cocoa process including fruit picking, fruit breaking, cocoa bean fermentation, drying cocoa beans and storage. The purpose of this study was to determine whether or not a sensory assessment of the preference for pegagan chocolate was made, and to analyze the panellists’ level of acceptance of pegagan chocolate. Pegagan leaf chocolate is produced with the aim of providing good nutrition, brain multivitamins and memory enhancers. Sensory assessment of the hedonic test using 20 untrained panellists from the parameters measured were color, taste, texture, aroma and shape. The panellists’ acceptance of chocolate with the addition of pegagan leaves was that the majority liked the chocolate on all parameters.

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Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

Cited by 10 publications

References 20 publications

Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon

Hedonic Test of Pegagan Chocolate Products at PT XYZ

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