Citation
Dimick P.S., . (1983) Development of flavour in chocolate in USA. [Proceedings Paper]
Abstract
From the harvesting of the cocoa fruit pods through the fermentation drying and roasting of the beans to the ripening and formulation of the final chocolate mass many complex changes occurred. One of the least understood progression of changes was that of flavor development. Most notable in influencing the product was during the fermentation and drying stages where many precursors were formed from the carbohydrate protein fat and other components associated with the bean itself as well as in the pulp. Next the roasting stage was where these precursors develop very important heat generated compounds and lastly during refining and conching which modify and give balance to the flavor and promote the viscosity in the product. This presentation highlighted some of the recent work carried out at the Pennsylvania State University with emphasis on the role of non-enzymatic browning during processing of chocolate and the the loss of volatiles during the conching process
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Abstract
From the harvesting of the cocoa fruit pods through the fermentation drying and roasting of the beans to the ripening and formulation of the final chocolate mass many complex changes occurred. One of the least understood progression of changes was that of flavor development. Most notable in influencing the product was during the fermentation and drying stages where many precursors were formed from the carbohydrate protein fat and other components associated with the bean itself as well as in the pulp. Next the roasting stage was where these precursors develop very important heat generated compounds and lastly during refining and conching which modify and give balance to the flavor and promote the viscosity in the product. This presentation highlighted some of the recent work carried out at the Pennsylvania State University with emphasis on the role of non-enzymatic browning during processing of chocolate and the the loss of volatiles during the conching process
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 5 tables. Summary En |
| AGROVOC Term: | CHOCOLATE |
| AGROVOC Term: | AROMATIZACION |
| AGROVOC Term: | TOSTADO |
| AGROVOC Term: | ESTADOS UNIDOS DE AMERICA/ FERMENTACION |
| AGROVOC Term: | SECADO |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:25 |
| URI: | http://webagris.upm.edu.my/id/eprint/14392 |
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