Flavor evaluation of chocolate formulated from cocoa beans from different countries

Author(s): Jinap S, Dimick PS,Hollender R


Flavour characteristics of the chocolate made from 14 dried, fermented cocoa bean samples from eight different countries of origin and the relationship with pH, titratable acidity and acetic and lactic acid were studied. The fermented dried cocoa beans were processed into semi-sweet dark chocolate and were evaluated for their flavour difference by the multiple comparison test using the Ghanaian sample as a reference. The descriptors and the intensities of the chocolate flavour perceived by the taste panel members were also obtained. There was no correlation between the flavour score and the pH, tritratable acidity, acetic and lactic acid concentrations. The study found that chocolate samples made from the low pH (4.75–5.19) and high pH (5.50–5.80) cocoa beans have low response in strong chocolate flavour. On the other hand, chocolate samples made from the Ghanaian and Nigerian beans which have medium pH values of 5.20–5.49 received a high response in strong chocolate flavour. More off-flavour descriptors were perceived from chocolate samples made from low-pH cocoa beans.

Similar Articles

Antioxidant capacity and phenolic content of cocoa beans

Author(s): Azizah O, Amin I, Nawalyah AG, Ilham A

Phenolic compounds in brassica vegetables

Author(s): María Elena CMF, Soengas P, Velasco P, et al.

The role of virgin olive oil components in the modulation of endothelial function

Author(s): Perona JS, Cabello-Moruno R, Ruiz-Gutierrez V

Free radicals in biology and medicine

Author(s): Halliwell B, Gutteridge JMC

Cocoa polyphenols and their influence on parameters involved in ex vivo skin restructuring

Author(s): Gasser P, Lati E, Peno-Mazzarino L, Bouzoud D, Allegaert L, et al.

Isolation of free radical scavenging antioxidant from water spinach (Ipomoea aquatic Forsk)

Author(s): Prasad NK, Divakar S, Shivamurthy GR, Aradhya SM

Antioxidant activity of extracts from Acacia confusa bark and heartwood

Author(s): Chang ST, Wu JH, Wang SY, Kang PL, Yang NS, et al.

Stabilizing effect of ascorbic acid on flavan-3-ols and dimericprocyanidins from cocoa

Author(s): Zhu QY, Hammerstone JF, Lazarus SA, Schmitz HH, Keen CL

Epicatechin content and antioxidant capacity of cocoa beans from four different countries

Author(s): Azizah O, Abbe MMJ, Kong, KW, Amin I, Nawalyah AG, Ilham A

Elastic fibre arrangement in the skin of the pig

Author(s): Meyer W, Neurand K, Radke B

Comparison of composition and antioxidant capacity of some cereals and pseudocereals

Author(s): Gorinstein S, Lojek A, Ciz M, Pawelzik E, Delgado-Licon E, et al.