REVIEW: NOVELTY OF SPECIAL COCOA FLAVOR IN MALAYSIAN RENAISSANCE COCOA STUDY
Authors: Mohd Zaini Nanyan
Journal Issue: Malaysian Cocoa Journal, Volume 14/2022
Keywords: Cocoa, flavour, specialty cocoa beans, chocolate, compound
Published On: 10/05/2022
Abstract
Cocoa flavour originates from fermentation, roasting, and drying of cocoa beans. Cocoa bean is a part of the cocoa fruits and as a main ingredient in chocolate making. At the same time, cocoa flavour is an important value in cocoa commodity in the world. It has been known as the main reason in chocolate grading and chocolate qualities. Cocoa with unique and special flavours will increase their value and quality. Commercial cocoa flavour in markets show strong basic cocoa flavour notes, where fine varieties with superior cocoa planting material with genetic improvements show aromatic, floral, or smoother flavour characteristics. About hundred various compounds (alcohols, carboxylic acids, aldehydes, ketones, esters, and pyrazines) have been identified as uniques cocoa compounds in fermented and unfermented cocoa beans. The cocoa flavour arises from complex biochemical and chemical reactions during the post-harvest processing of raw beans, and from many influences of the cocoa genotype, chemical make‐up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavour components. This paper provides an overview on the existence of specialty cocoa flavour in on-odour volatile compounds group, are reviewed.