Cocoa Fermentation: Chocolate Flavor Quality

Abstract

Chocolate aroma and flavor attributes not only originate in precursor compounds present in cocoa beans, but are generated during fermentation and drying and transformed into desirable odor notes in the manufacturing process. Complex biochemical modifications of bean constituents are further altered by thermal reactions in the roasting and conching steps and during alkalization leading to the development of the finished flavor character; however, the extent to which fermentation component influences chocolate flavor formation and the relationships contributing to final flavor quality are not clear. With increasing specialty niche products in chocolate confectionery area, greater understanding of factors contributing to variations in flavor character during cocoa fermentation has significant commercial implications.