Skip to main content
SpringerLink
Log in

Cocoa flavour

  • Chapter
Understanding Natural Flavors

Abstract

Cocoa makes a unique contribution to the flavour of chocolate. Cocoaspecific flavour is thought to reside largely in the volatile aroma fraction: the complex composition of this fraction is the consequence of several important post-harvesting operations. Pod ripeness at time of harvest and post-harvesting pod storage can both significantly affect the course of the fermentation stage and, ultimately, the flavour of the cocoa. Cocoa fermentation is crucial not only for the primary production of important flavour volatiles but also for the formation of many nonvolatile chemicals, the so-called cocoa flavour precursor. Bean drying is performed to minimize growth of moulds, to reduce levels of volatile and nonvolatile acids within the bean and to reduce astringency by promoting tanning reactions. Finally, cocoa roasting converts the flavour precursors formed during fermentation into two main classes of flavour-active compounds, aldehydes and pyrazines, via a series of complex chemical reactions, thus completing the spectrum of chemical compounds that comprise cocoa flavour.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Gill and Duffus Group, Cocoa Statistics. Gill & Duffus Group, St Dunstan’s House, London, 1989.

    Google Scholar 

  2. Beckett, S.T., Industrial Chocolate Manufacture and Use, Blackie, Glasgow, 1988.

    Google Scholar 

  3. Biehl, B. and Adomako, D., Cocoa fermentation — control acidification and proteolysis. Lebensmittelchemie und Gerichtlicht Chemie, 1983, 37, 57–63.

    CAS  Google Scholar 

  4. Baigrie, B.D. and Rumbelow, S.J., Investigation of flavour defects in Asian cocoa liquors. J. Sci. Food Agric., 1987, 39, 357–368.

    Article  CAS  Google Scholar 

  5. Chong, G.F., Shepherd, R. and Poon, Y.C., Mitigation of cocoa bean acidity — fermentary investigations, in International Conference on Cocoa and Coconuts, Kuala Lumpur. Malaysian Agricultural Research and Development Institute, 1978, pp. 387–414.

    Google Scholar 

  6. Chick, W.H., Mainstone, B.J., and Wai, S.T., Mitigation of cocoa acidity in peninsular Malaysia. Proceedings of the Eighth International Cocoa Research Conference, Cartegena, Colombia, Cocoa Producers Alliance, Lagos, 1982, pp. 759–764.

    Google Scholar 

  7. Egan, H., Kirk, R.S. and Sawyer, R., Pearson’s Chemical Analysis of Foods, Churchill Livingstone, Edinburgh, 1981, p. 301.

    Google Scholar 

  8. Pickenhagen, W., Dietrich, P., Keil, B., Polonsky, J. Nouaille, F. and Lederer, E., The identification of the bitter principle of cocoa. Helv. Chim. Acta, 1975, 58, 1078–1086.

    Article  CAS  Google Scholar 

  9. Van der Greef, J., Tas, A.C., Nijssen, L.M., Jetten, J. and Höhn, M., Identification and quantitation of diketopiperazines by liquid chromatography-mass spectrometry, using a moving belt interface. J. Chromatogr., 1987, 394, 77–88.

    Article  Google Scholar 

  10. Lea, A.G.H. and Arnold, G.M., The phenolics of cider: Bitterness and astringency. J. Sci. Food Agric., 1978, 29, 478–483.

    Article  CAS  Google Scholar 

  11. Clifford, M.N. and Ohiokpehai, O., Coffee astringency, Anal. Proc., 1983, 20, 83–86.

    Article  CAS  Google Scholar 

  12. Forsyth, W. and Quesnel, V.C., The mechanism of cacao curing. Advances in Enzymology, 1963, 25, 457–492.

    Google Scholar 

  13. Thompson, R.S., Jacques, D., Tanner, R.J.N. and Haslam, E., Plant proanthocyanidins. Part 1: Isolation, structure and distribution in nature. J. Chem. Soc. Perkin 1, 1972, 1387–1399.

    Google Scholar 

  14. Cros, E., Villeneuve, F. and Vincent, J.C., Evaluation of polyphenols of cocoa during fermentation in relation to quality, Proceedings of the Ninth International Cocoa Research Conference, Lome, Togo, pp. 651–655.

    Google Scholar 

  15. Mohr, W., Untersuchung über das kakao-aroma mit hilfe der gaschromatographie unter besonderer berücksichtigung des conchierens von schokoladen massen. Fette, Seife, Anstrichm., 1958, 60, 661.

    Article  Google Scholar 

  16. Bailey, S.D., Mitchell, D.G., Bazinet, M.L. and Weurman, C., Studies on the volatile components of different varieties of cocoa beans. J. Food Sci., 1962, 27, 165–170.

    Article  CAS  Google Scholar 

  17. Dietrich, P., Lederer, E., Winter, M. and Stoll, M., Sur l’ârome de cacao. I. Helv. Chim. Acta, 1964, 47, 1581–1590.

    Article  CAS  Google Scholar 

  18. Flament, I., Willhalm, B. and Stoll, M., Sur l’ârome de cacao. III. Helv. Chim. Acta, 1967, 50, 2233–2243.

    Article  CAS  Google Scholar 

  19. Marion, J.P., Muggler-Chavan, F., Viani, R., Bricout, J., Reymond, D. and Egli, R.H., Sur la composition de l’ârome de cacao. Helv. Chim. Acta, 1967, 50, 1509–1516.

    Article  CAS  Google Scholar 

  20. Van Praag, M., Stein, H. and Tibbetts, M., Steam volatile aroma constituents of roasted cocoa beans. J. Agric. Food Chem., 1968, 16, 1005–1008.

    Article  Google Scholar 

  21. Van Der Waal, B., Kettenes, D., Stoffelsma, J., Simpa, G. and Semper, A.T.J., New volatile components of roasted cocoa. J. Agric. Food Chem., 1971, 19, 276–280.

    Article  Google Scholar 

  22. Vitzthum, O.G., Werkhoff, P. and Hubert, P., Volatile components of roasted cocoa: the basic fraction. J. Food Sci., 1975, 40, 911–916.

    Article  CAS  Google Scholar 

  23. Carlin, J.T., Lee, K.N., Hsieh, O.A., Hwang, L.S., Ho, C.T. and Chang, S.S., Cocoa butter flavours. Manuf. Conf., 1982, 6, 64–73.

    Google Scholar 

  24. Gill, M.S., Macleod, A.J. and Moreau, M., Volatile components of cocoa with particular reference to glucosinolate products. Phytochemistry, 1984, 23, 1937–1942.

    Article  CAS  Google Scholar 

  25. Carlin, J.T., Lee, K.N., Hsieh, O.A., Hwang, L.S., Ho, C.T. and Chang, S.S., Comparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans. J. Am. Oil Chem. Soc., 1986, 63, 1031–1036.

    Article  CAS  Google Scholar 

  26. Baigrie, B.D., Rumbelow, S.J. and McHale, D., Flavour defects of cocoa, in Flavour Science and Technology, (eds M. Martens, G.A. Dalen and H. Russwurm Jr), John Wiley & Sons, Chichester, 1987, pp. 133–141.

    Google Scholar 

  27. Flament, I., Coffee, cocoa and tea. Food Reviews Internat., 1989, 5(3), 317–414.

    Article  CAS  Google Scholar 

  28. Dimick, P.S. and Hoskin, J.M., Chemicophysical aspects of chocolate processing — a review. Can. Inst. Food Sci. Techn. J., 1981, 14, 269–282.

    CAS  Google Scholar 

  29. Ziegleder, G., New knowledge of cocoa formation and its modification through technical processes. Lebensm. Gerichtl. Chemie., 1983, 37, 63–69.

    CAS  Google Scholar 

  30. Fors, S., Sensory properties of volatile Maillard reaction products and related compounds — a literature review, in The Maillard Reaction in Foods and Nutrition, (eds G.R. Waller and M.S. Feather), ACS Symposium Series No. 215, 1983, pp. 185–286.

    Google Scholar 

  31. Tressl, R., Bildung von aromastoffen durch Maillardreaktion. IX. Proceedings of Colloque Scientifique International sur le Café, London, 16–20 June 1980, ASIC (Paris), 1981, pp. 55–76.

    Google Scholar 

  32. Ziegleder, G., Highly volatile cocoa flavour constituents as indicators during cocoa processing. CCB Review for Chocolate, Confectionary, 1982, 7, 7–18, 20–22.

    Google Scholar 

  33. Ziegleder, G., Possibilities for the analytical estimation of cocoa aroma. Susswaren, 1984, pp. 422–426.

    Google Scholar 

  34. Reineccius, G.A., Keeney, P.G. and Weissberger, W., Factors affecting the concentration of pyrazines in cocoa beans. J. Agric. Food Chem., 1972, 20, 202–206.

    Article  CAS  Google Scholar 

  35. Ziegleder, G., Gaschromatographische rostgradbestimmung von kakao über methylierte pyrazine. Deutsch Lebensm. Rund., 1982, 78, 77–81.

    CAS  Google Scholar 

  36. Baigrie, B.D., unpublished data, 1988.

    Google Scholar 

  37. Gramshaw, J., Studies on cocoa and chocolate aroma. Cadbury Ltd, Research Report, 1979.

    Google Scholar 

  38. Lopez, A.S. and Quesnel, V.C., The contribution of sulphur compounds to chocolate aroma, in Proc. Int. Kongr. Kakao-Schokolade forsch., 1974, pp. 92–104.

    Google Scholar 

  39. Rohan, T.A., The flavour of chocolate, its precursors and a study of their reaction. Gordian, 1969, pp. 443–447, 500-501, 542-544, 587-590.

    Google Scholar 

  40. Jee, M.H., Volatile constituents of model systems related to cocoa and chocolate. PhD Thesis, University of Leeds, 1977.

    Google Scholar 

  41. Lane, M.J. and Nursten, H., The variety of odours produced in Maillard systems and how they are influenced by reaction conditions, in The Maillard Reaction in Foods and Nutrition, ACS Symposium Series 215, 1983, pp. 141-157.

    Google Scholar 

  42. Ney, K.H., Cocoa aroma — model roasting experiments. Reaction products of sugars and amino acids. Gordian, 1985, 88–92.

    Google Scholar 

  43. Baigrie, B.D., Laurie, W.A. and McHale, D., Artifact formation during headspace analysis, in Progress in Flavour Research 1984, (ed. J. Adda), Elsevier, Amsterdam, 1985, pp. 577–582.

    Google Scholar 

  44. Koehler, P.E. and Odell, G.V., Factors affecting the formation of pyrazine compounds in sugar-amino reactions. J. Agric. Food Chem., 1970, 18, 895–898.

    Article  CAS  Google Scholar 

  45. Lewis, J.F. and Lee, M.T., The influence of harvesting, fermentation and drying practices and their implication for malaysian practices. Seminar on the latest development in raw cocoa bean quality improvement through processing and the Malaysian cocoa grading system, Tawau, Sabah, 1985.

    Google Scholar 

  46. Duncan, R.J.E., Godfrey, G., Yap, T.N., Pettipher, G.L. and Tharumarajah, T., Improvement of Malaysian cocoa bean flavour by modification of harvesting, fermentation and drying methods — The Sime-Cadbury Process. Cocoa Growers’ Bulletin, 1989, 42, 42–57.

    Google Scholar 

  47. Rombouts, J.E., Observations on the microflora of fermenting cacao beans in Trinidad. Proc. Soc. Appl. Bact., 1952, 15, 103–111.

    Article  Google Scholar 

  48. Ostovar, K. and Keeney, P.G., Isolation and characterisation of microorganisms involved in the fermentation of Trinidad’s cocoa beans. J. Sci. Food Agric., 1973, 38, 611–617.

    Google Scholar 

  49. Carr, J.G., Davies, P.A. and Dougan, J., Cocoa fermentation in Ghana and Malaysia, Part 1. Research Report, University of Bristol Research Station, Long Ashton, Bristol, 1979.

    Google Scholar 

  50. Purr, A., Springer, R. and Morcinek, H., The enzymatic transformations within cacao beans during the fermentation process, in Proceedings of the Eighth Inter-American Cacao Conference, Trinidad and Tobago, 1960, pp. 65–70.

    Google Scholar 

  51. Purr, A., Enzymic reaction in cocoa beans during fermentation under vacuum infiltration. Susswaren, 1972, 16, 543–550.

    CAS  Google Scholar 

  52. Biehl, B., Enzymologische und cytologische problème der kakaoaufbereitung. Annales de Technologie Agricole, 1972, 21, 435–455.

    CAS  Google Scholar 

  53. Maravalhas, N., Defectos do cacao brasileiro, suas causes e meios de correcaos. Cacua Actualidades, 1965, 2, 19.

    Google Scholar 

  54. Rohan, T.A. and Stewart, T., The precursors of chocolate aroma: changes in free amino acids during the roasting of cocoa beans. J. Food Sci., 1966, 31, 202–205.

    Article  CAS  Google Scholar 

  55. Rohan, T.A. and Stewart, T., The precursors of chocolate aroma: changes in sugars during the roasting of cocoa beans. J. Food Sci., 1966, 31, 206–209.

    Article  Google Scholar 

  56. Mohr, W., Rohrle, M. and Severin, Th., On the formation of cocoa aroma from its precursors. Fette, Seife, Anstrichmittel, 1971, 73, 515–521.

    Article  CAS  Google Scholar 

  57. Mauron, J., The Maillard reaction in food, in Maillard Reactions in Food (Progress in Food and Nutrition Science Vol. 5), (ed. C. Eriksson), Pergamon Press, Oxford, 1981, pp. 5–35.

    Google Scholar 

  58. Baltes, W., Chemical changes in food induced by the Maillard reaction. Food Chemistry, 1982, 9, 59–73.

    Article  CAS  Google Scholar 

  59. Hoskin, J.C. and Dimick, P.S., Role of non-enzymatic browning during chocolate processing — a review. Process Biochemistry, 1984, 19, 92–104.

    CAS  Google Scholar 

  60. Hodge, J.J., Chemistry of browning reactions in model systems. J. Agric. Food Chem., 1953, 1, 928–934.

    Article  CAS  Google Scholar 

  61. Rohan, T.A., The flavour of chocolate. Food Proc. and Marketing, January 1969, January 12.

    Google Scholar 

  62. Mohr, W., Uber das roesten von kakaobohnen I. Fette, Seife, Anstrichm., 1970, 72, 695–699.

    Article  Google Scholar 

  63. Mohr, W. and Roehrle, M., Uber das roesten von kakaobohnen II. Fette, Seife, Anstrichm., 1970, 17, 703–707.

    Google Scholar 

  64. Keeney, P.G., Various interactions in chocolate flavour. J. Am. Oil Chem. Soc., 1972, 49, 567–572.

    Article  CAS  Google Scholar 

  65. Motoda, S., Formation of aldehydes from amino acids by polyphenol oxidase. J. Ferment. Tech, 1979, 57, 395–399.

    CAS  Google Scholar 

  66. Rizzi, G.P., New aspects on the mechanism of pyrazine formation in the Strecker degradation of amino acids, in Flavour Science and Technology, (eds M. Martens, G.A. Dalen and H. Reisswurm Jr), John Wiley & Sons, Chichester, 1987, pp. 23–28.

    Google Scholar 

  67. Kosuge, T., Zenda, H., Tsuji, K., Yamamoto, T. and Narita, H., Distribution of tetramethylpyrazine in fermented foodstuffs. Agric. Biol. Chem., 1971, 35, 693.

    Article  Google Scholar 

  68. Zak, D.L., Ostovar, K. and Keeney, P.G., Implication of Bacillus subtilis in the synthesis of tetramethylpyrazine during fermentation of cocoa beans. J. Food Sci., 1972, 37, 967–968.

    Article  CAS  Google Scholar 

  69. Baigrie, B.D., unpublished data, 1984.

    Google Scholar 

  70. Hansen, A.P. and Keeney, P.G., Comparison of carbonyl compounds in mouldy and non-mouldy cocoa beans. J. Food Sci., 35, 37–40.

    Google Scholar 

Download references

Authors
  1. B. D. Baigrie
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Bioscience and Biotechnology, University of Strathclyde Glasgow, USA

    J. R. Piggott  & A. Paterson  & 

Rights and permissions

Reprints and permissions

Copyright information

© 1994 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Baigrie, B.D. (1994). Cocoa flavour. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_17

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-2143-3_17

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5895-4

  • Online ISBN: 978-1-4615-2143-3

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation