Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors

Abstract

This study provides the quality aspects of Vietnamese (VN) dark chocolates produced by cocoa liquors exhibiting different degrees of acidity. Hereto, the impact of preconching the highly acidic cocoa liquors was investigated. Results show that three out of four VN chocolates attained comparable solid fat content at 35C, particle sizes and flow properties to a Ghanaian reference, ensuring a similar volatile release and taste perception. Principal component analysis of the aroma compounds obtained using headspace solid-phase microextraction gas chromatography mass-spectrometry clustered the chocolates into three groups: those from GH and VN liquor with intermediate acidity, those from preconched VN liquors and that from highly acidic VN liquor. A more detailed interpretation of the flavor profile revealed that VN chocolates exhibit more profound acidic, fruity and flowery aroma. Furthermore, liquor preconching positively affected chocolate flow and decreased volatile acids, however, partly removed both highly and less volatile, desired aroma compounds. PRACTICAL APPLICATIONSAs the demand and deficit for chocolate are increasing worldwide, the hunt for additional high-quality cocoa resources will bring added value for both farmers and chocolate industry. Vietnamese (VN) cocoa, as a newcomer, is recently expanding its global market potential, however, how its quality can be positioned in the world supply is not assessed yet. The results of this study could reveal the applicability of VN cocoa liquors varying in acidity for the production of highquality dark chocolates with specific aroma notes. However, the typical high acidity in Southeast Asian cocoa is regarded as detrimental flavor attribute, thus inspiring this work to study whether cocoa liquor preconching could improve the overall aroma as well as mouthfeel perception.

Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate

“…Similarly, for a type of cacao butter from Ghana, Tran et al 25 report a SFC of 85.90% ± 0.20% at 10°C, 74.60% ± 0.20% at 20°C, 65.30% ± 0.30% at 25°C, 40.30% ± 0.50% at 30°C and 0.70% ± 0.20% at 35°C, which are similar to the results of the present study at temperatures of <20°C. However, at temperatures of 25°C, the SFC was higher in our study, confirming the heat resistance of cacao butter.…”

“…However, at temperatures of 25°C, the SFC was higher in our study, confirming the heat resistance of cacao butter. In the ΔS experiment, the SFC values in CCN 51, ICS 6 and the "optimal chocolate" were 65.01%, 65.52% and 65.34%, respectively, which were within the study range reported by Tran et al25 In the last section of the SFC curve (temperatures of 35°C-40°C), the butter in the present study had waxy residues, more than that of the varieties from Vietnam and Ghana 25 .…”

Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture

“…The last processing step relevant with respect to flavor is conching, which significantly contributes to the formation of the final chocolate flavor. In addition, residual volatile acids such as acetic acid, alcohols (e.g., linalool and 2-phenylethanol), and other off-flavors (e.g., ketones and aldehydes) are removed [1,3,4,11].…”

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

“…The volatile compounds (VC) profile (volatile acids, alcohols, aldehydes, esters, ketones, pyrazines, furans, among others) of the dark-chocolate samples was evaluated in order to identify possible key aroma markers associated with the different chocolate samples, prepared from the different cacao mass, as well as to evaluate which VC has the strongest correlations with overall acceptability and emotions induced for consumers ( Supplementary Table S3 ). It was reported that several VC of the chocolate aroma are formed as a result of the technological processes [ 16 , 50 ]. However, the short-chain carboxylic acid, acetic acid, was the main VC identified in all the analysed chocolate samples, with the highest percentage in S4, and the lowest in S2 samples (78.23 and 67.90%, respectively).…”

“…In S1 samples, despite a common VC identified in other samples, the main typical VC were 2,3-butanediol, [S-(R*, R*)], which odor is described as fruity and rum-like (2.60%); butanoic acid, 3-methyl-, whose odor is described as rancid and cheesy (0.41%); 2-heptanol (0.48%), which is associated with mushroom odor; sulfurous acid, isobuthyl 2-pentyl ester (0.62%), whose odor is described as orange juicy, impacting, musty green, unripe, fruity, reminiscent of banana and vegetative nuances with a slight nutty note; nonanal (0.40%), which odor is described as waxy, aldehydic, citrus, with a fresh slightly green lemon peel like nuance, and a cucumber fattiness, and other VC in lower percentages. Further, 2,3-Butanediol is eligible VC in high-quality cocoa products because it has a good stability during the production of chocolate [ 20 , 50 ].…”