DEVELOPMENT OF SPECIALTY CHOCOLATE FOR FRUITY FLAVOR
Authors: Mohd Zaini, N.1*, Nuraziawati, M. Y.2, Sheng Chang, A. L.3, Zainal, B.1, Ahmad Kamil, M. J.5, Saiful Nizam, T.4, Muhammad Sharfi, N.4, Nik Fatin Nabilah, M. N.4, Suhaimi Mohd, D.4 and Mohamed Yusof, I.1
Journal Issue: Malaysian Cocoa Journal, Volume 16/2024
Keywords: Specialty flavor, specialty chocolate, fruity flavor, e-nose, GCMS, cocoa flavor, microanalysis, compound, chocolate
Published On: 1/10/2024
Abstract
Development of high-quality chocolate from premium cocoa beans becoming new challenging in world chocolate demand today. Application of new approaches in research and development for detection of special flavor will becoming new trend for improvement of chocolate production. The analysis of pharmacological and flavor content in cocoa beans is important and crucial for quality control of chocolate product since cocoa flavor are one of the major components in chocolate industry. Accurate microanalysis in cocoa remains challenging, because it still in develops. Microanalysis technique was achieved by combining multiple microanalysis techniques such as GCMS (Gas Chromatography Mass Spectrometry), LCMS (Liquid Chromatography Mass Spectrometry) and our new approach such as E-Nose (Electronic Nose sensor). Development of simpler and quicker analytical method is anticipated to produce chocolate based on flavor content from analysis. This innovation will focus on determination of several compound that contribute to special flavor using cocoa beans analysis and application of microanalysis techniques. At the same time, we would like to share a new unique identification and qualification strategy that will discover and allow accurate important compound in cocoa beans and also creating special flavor with new Malaysian Cocoa Signature with fruity flavor. Now, we are going to introduced to you our new specialty chocolate with fruity flavor note.