Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium.
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Food Res Int. 2020 Jun;132:109116. doi: 10.1016/j.foodres.2020.109116. Epub 2020 Feb 20.
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.
研究了荚果储存（PS）和烘焙温度（RT）对黑巧克力质量参数和感官特征的影响。在相同条件下，用来自不同 PS 和 RT 组合的十种不同来源（厄瓜多尔、加纳、象牙海岸、马达加斯加、委内瑞拉和越南）的酒以及六种不同遗传群的酒制作了 70%的黑巧克力（巧克力），并进行了比较。在更大程度上，巧克力质量属性的范围强调了 PS、RT 和酒的来源对加工条件的一般影响最小。尽管有一些例外，但总的来说，巧克力的酸度（pH 和 TA）随着 PS 的增加而降低，而 RT 则相反。此外，涉及 16 名专家组成的平衡不完全区组设计（BIBD）的结果还表明，无论可可豆的来源或遗传群如何，应用的处理（PS 和 RT）对巧克力的最终风味特征都有影响。当使用偏最小二乘（PLS）回归模型将仪器香气结果与感官数据相关联时，也证实了这一点。因此，这项研究表明，通过优化 PS 和 RT 的组合，可以从“散装”可可豆中创造出不同的风味特征（甚至是“精细”风味）。因此，预计这些发现将挑战现状，特别是在目前加工和定价“散装”可可的方式上，从而可能在可可生产者和行业之间形成双赢局面。
