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Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate

Item

Title

Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate

Description

The combined effect of two cocoa fermentation methods – heap and tray – and different roasting and conching conditions on aroma compounds of dark chocolate were investigated. Dynamic headspace sampling/gas chromatography-mass spectrometry (GC-MS) was used to isolate and identify aroma volatiles.

Creator

Owusu, M.; Petersen, M.A.; Heimdal, H.

Date

2012

Language

English

Abstract

The combined effect of two cocoa fermentation methods – heap and tray – and different roasting and conching conditions on aroma compounds of dark chocolate were investigated. Dynamic headspace sampling/gas chromatography-mass spectrometry (GC-MS) was used to isolate and identify aroma volatiles. Odor-active volatiles were detected and identified by gas chromatography-olfactometry/GC-MS. Fermentation method, roasting and conching conditions influenced mostly the levels of aroma volatiles identified. Principal component analysis based on a reduced data set of 16 important odorants resulted in a total variance explained by two principal components of 81% accounting for fermentationmethod, roasting and conching conditions. The levels of most important odorants were generally higher at high roasting temperature (150C) but decreased significantly (P < 0.05) with increased conching duration from 6–10 h at 80C. Roasting at high temperature (120C or 150C), coupled with short-time conching (6–8 h) or no conching, makes the difference between heap- and tray-fermented samples more pronounced

Bibliographic Citation

Owusu, M., Petersen, M. A., & Heimdal, H. (2012). Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate. Journal of Food Processing and Preservation, 36(5), 446-456.

Collection

Citation

Owusu, M.; Petersen, M.A.; Heimdal, H., “Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate,” CSIRSpace, accessed December 8, 2024, http://cspace.csirgh.com/items/show/582.