SỰ HÌNH THÀNH HƯƠNG VỊ TRONG QUY TRÌNH CHẾ BIẾN SÔ CÔ LA TỪ HẠT CA CAO

Abstract

Raw cocoa beans exhibit sour, bitter, astringent taste and beanie off-flavors, without the typical taste of chocolate. The unique chocolate organoleptic properties are generated by several prerequisite processing steps among which genotype selection, post-harvest fermentation, drying, roasting and conching are of great importance. Series of physicochemical reactions producing flavor in cocoa are complex and interactive, leading to the need to control these processes to develop premium chocolate flavor. Hence, this article aims at summarizing the possible physicochemical transformations of flavor precursors during the processing from cocoa beans into chocolate.