Document Detail


Flavor formation and character in cocoa and chocolate: a critical review.
MedLine Citation:
PMID:  18788009     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications.
Authors:
Emmanuel Ohene Afoakwa; Alistair Paterson; Mark Fowler; Angela Ryan
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  48     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2008 Oct 
Date Detail:
Created Date:  2008-09-12     Completed Date:  2008-11-18     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  840-57     Citation Subset:  IM    
Affiliation:
Centre for Food Quality, SIPBS, University of Strathclyde, Glasgow, UK. e.afoakwa@strath.ac.uk
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MeSH Terms
Descriptor/Qualifier:
Cacao / chemistry*,  genetics
Food Handling*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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