Abstract:
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.