Roasting-induced changes in cocoa beans with respect to the mood pyramid

Lemarcq, Valérie; Tuenter, Emmy; Бондаренко, А М; Walle, Davy Van de; Vuyst, Luc De; Pieters, Luc; Sioriki, Eleni; Dewettinck, Koen

doi:10.1016/j.foodchem.2020.127467

Cited by 29 publications

(19 citation statements)

References 39 publications

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“…In the quoted studies, the value of procyanidin B2 in different types of beans ranged from 41–425 mg/100 g. The progressive decrease in phenolic substances, including procyanidins, during chocolate production was also described by Di Mattia et al [ 51 ], who indicated that roasting plays the most important role. Lemarcq et al [ 52 ] showed that the level of procyanidin B2 did not significantly change in liquor obtained from beans roasted at 130 °C for 30 min. Its concentration decreased significantly when a more intense roasting treatment was applied, with the greatest effect for the sample processed at 160 °C for 30 min.…”

Section: Resultsmentioning

confidence: 99%

“…It is estimated that the content of polyphenols in the beans of the Criollo variety is about two-thirds the amount present in the Forastero variety. However, Criollo cocoa beans show higher levels of procyanidin content than Forastero and Trinitario cocoa [ 27 , 52 , 63 ]. The significantly higher levels of procyanidin B2 in raw chocolates may also have been influenced by the conching process, which in this case is designed to remove undesirable volatile compounds, such as acetic acid.…”

Section: Resultsmentioning

confidence: 99%

Section: Procyanidin B2 Content In Cmmmentioning

confidence: 88%

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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

et al. 2021

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The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

et al. 2021

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“…Bitter taste in cacao and chocolate specifically is thought to result predominantly from the presence of methylxanthines, such as theobromine and caffeine, and relatively low molecular weight flavonoids, including the flavan-3-ols epicatechin and its epimer catechin and some oligomers, as well as a variety of compounds in the 2,5-diketopiperazine (DKP) class ( Stark et al, 2006 ). Some of these compounds are affected by cacao varietal, growing conditions, ripeness at harvest, and post-harvest processing such as fermentation and roasting (( Afoakwa et al, 2008 ; Aprotosoaie et al, 2016 ; Beckett et al, 2017 ; Kongor et al, 2016 ; Lemarcq et al, 2020 ). For example, geographical location, even within a single country, appears to affect methylxanthine concentration and theobromine to caffeine ratio ( Carrillo et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

McClure¹,

Hopfer

Grün

2022

Current Research in Food Science

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Chocolate is a highly appreciated food around the world which is rich in polyphenols but usually sweetened to mask inherent bitterness and astringency. Here we aim to determine how roast time and temperature in cacao roasting affect bitterness intensity and consumer liking of chocolate. We have also determined the relationship between consumer liking and perceived bitterness, astringency, sourness, sweetness, and cocoa intensity. Unroasted cacao from three different origins was roasted according to a designed experiment into a total of 27 treatments which were evaluated for overall liking and sensory attribute intensities by 145 chocolate consumers. We demonstrate that bitterness, sourness and astringency of 100% chocolate can be reduced through optimizing roasting temperature and time. Reduction of bitterness, sourness and astringency were significantly correlated with increased acceptability of the unsweetened chocolate samples. Aside from roasting, cacao origin including base levels of bitterness, astringency, and sourness should also be considered when optimizing consumer acceptability. Perceived cocoa flavor intensity, being highly positively correlated to liking, is likely to also be an important consideration for raw material selection. As for optimal roast profiles, for the cacao origins in our study, more intense roasting conditions such as 20 min at 171 °C, 80 min at 135 °C, and 54 min at 151 °C, all led to the most acceptable unsweetened chocolate. Conversely, for the purposes of optimizing consumer acceptability, our data do not support the use of raw or lightly roasted cacao, such as 0 min at 24 °C, 11 min at 105 °C, or 55 min at 64 °C.

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“…According to Lemarcq et al [39], heat treatment at 150°C during roasting eliminates some undesirable volatiles compounds and reduces the moisture content to about 1 %. It also triggers a Maillard reaction in which flavor compounds are formed, giving roasted beans a new flavor (roasty & sweet) that is different from that of the unroasted one.…”

Section: E Taste and Aroma Preference Testmentioning

confidence: 99%

Evaluating the Potential of Liquid Smoke in Protecting Cocoa Beans against Storage Pest

Sutrisno¹,

Krah²,

Harahap³

et al. 2021

International Journal on Advanced Science, Engineering and Information Technology

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Insect attack of produce in storage is a major challenge in postharvest handling and contributes to food waste and loss. Attempts to use synthetic chemicals to control this have generated other health and environmental problems. This study aimed to investigate the potential of pyrolyzed cocoa pod husk as a biopesticide (liquid Smoke (LS)) to protect cocoa beans against storage pests. The study was set up in a Completely Randomized Design (CRD) with five treatments (10%; 20%; 50%; 100 % concentrations of LS and 0 %as control). These were applied to the outer surface of mini jute sacks containing cocoa beans. A GCMS analysis of the LS detected 20 compounds. A repellence test of LS showed a very strong repellence effect, repelling almost 90% of the insect population. The feeding deterrence index also caused a reduction in bean damage from 22% in control to 7.65% for 100% LS-treated beans. Weight loss was reduced from 2.13% in control to 0.11 % in the sample treated with 100% LS. The LS treatment did not cause any significant change in the FFA and pH content of the beans. The organoleptic test also proved that LS treatment did not cause any substantial change in the flavor and overall taste and aroma acceptability. Therefore, the liquid smoke can be used for protecting cocoa beans by spraying on the outer part of jute sacks containing beans.

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Roasting-induced changes in cocoa beans with respect to the mood pyramid

Cited by 29 publications

References 39 publications

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

Evaluating the Potential of Liquid Smoke in Protecting Cocoa Beans against Storage Pest

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