Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centro de Investigación Tibaitatá, Cundinamarca, Colombia.
CIRAD, UMR QualiSud, Montpellier Cedex 5, France.
Crit Rev Food Sci Nutr. 2020;60(10):1593-1613. doi: 10.1080/10408398.2019.1581726. Epub 2019 Mar 21.
Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor. This flavor depends on little controllable variables such as the genotype and the agroecological niche, and on the other side, on postharvest operations: (1) cocoa transformation from seeds to beans that comprises cocoa seeds preconditioning, fermentation, and drying, and (2) the production of chocolate from the bean in which roasting is highlighted. Postharvest transformation operations are critically important because during these, cocoa flavor is formed, allowing the differentiation of two categories: bulk and specialty cocoa. In this sense, this article presents an overview of cocoa postharvest operations, the variables and phenomena that influence and control the physical and biochemical transformation from seeds to cocoa beans, and their relation to the formation of chocolate flavor. Moreover, research perspectives in terms of control and management of postharvest practices in order to obtain cocoa with differentiated and specialty characteristics "from bean to bar" are discussed.
巧克力因其独特而迷人的可可风味而在全球范围内广受欢迎。这种风味取决于一些难以控制的变量，如基因型和农业生态位，另一方面还取决于收获后的操作：（1）可可从种子到豆荚的转化，包括可可种子的预处理、发酵和干燥；（2）从豆荚中生产巧克力，其中烘焙是突出的。收获后的转化操作非常重要，因为在这些操作过程中，可可的风味会形成，从而将可可分为两大类：普通可可和特种可可。从这个意义上说，本文概述了可可收获后的操作，影响和控制从种子到可可豆的物理和生化转化的变量和现象，以及它们与巧克力风味形成的关系。此外，还讨论了从“豆到条”获得具有差异化和特种特征的可可的收获后实践的控制和管理方面的研究前景。
