Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.
Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.
Crit Rev Food Sci Nutr. 2022;62(2):475-489. doi: 10.1080/10408398.2020.1819769. Epub 2020 Sep 17.
Cocoa beans, the seeds of the tree L., are the key raw material for chocolate production that implies an extensive post-harvest process. Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which will give unique sensory properties to the final product. On the other hand, the high global consumption of cocoa products, long recognized as a major source of dietary polyphenols with important health benefits, has increased interest in tracking the geographical origin of cocoa and authenticating chocolate to guarantee product quality and reveal possible commercial fraud. However, the sustainable production of high-quality cocoa is still far from reality, and the cocoa sector continues to face many challenges in this field. This review provides an update on the progress toward the authenticity, traceability and sustainability of cocoa products, issues that chocolate producers still need to resolve.
可可豆是可可树的种子，是巧克力生产的关键原料，这涉及到广泛的收获后加工过程。巧克力的特性取决于可可豆的来源、成分和制造工艺，这将为最终产品赋予独特的感官特性。另一方面，由于可可产品在全球范围内的高消费量早已被公认为是膳食多酚的主要来源，具有重要的健康益处，因此人们越来越关注追踪可可豆的地理来源和巧克力的真实性，以保证产品质量并揭露可能存在的商业欺诈。然而，高品质可可的可持续生产仍远未实现，可可行业在这方面仍面临许多挑战。本文综述了可可产品真实性、可追溯性和可持续性方面的最新进展，这些仍然是巧克力生产者需要解决的问题。
