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cocoa (food) — Ingredient · Foodgeist
Ingredient
cocoa
good, condiment, flavor, food ingredient or product solid derived from Theobroma cacao; precursor of commercial chocolates
About
good, condiment, flavor, food ingredient or product solid derived from Theobroma cacao; precursor of commercial chocolates
Aroma profile
Derived from this ingredient’s flavor compounds
earthy×29
green×28
nutty×27
sharp×27
musty×22
caramel×20
floral×16
grassy×16
Taste profile
Derived from this ingredient's compounds · measured taste classes
“Cocoa butter was crystallized in the differential scanning calorimeter (DSC) in the presence and the absence of sorbitan monostearate at different cooling rates. The solidification and fusion curves were recorded. It was found that cooling rate affects enthalpies and temperatures of phase transitions.”
differential scanning calorimeter (DSC)→affects→enthalpies and temperatures of phase transitions in cocoa butter
“To further narrow down the number of key taste compounds, finally, taste omission experiments and human dose/response functions were performed, demonstrating that the bitter-tasting alkaloids theobromine and caffeine, seven bitter-tasting diketopiperazines, seven bitter- and astringent-tasting flavan-3-ols, six puckering astringent N-phenylpropenoyl-l-amino acids, four velvety astringent flavonol glycosides, gamm”
bitter-tasting alkaloids theobromine and caffeine, bitter-tasting diketopiperazines, bitter- and astringent-tasting flavan-3-ols, puckering astringent N-phenylpropenoyl-l-amino acids, velvety astringent flavonol glycosides→contribute to→taste profile of roasted cocoa nibs
“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.”
chocolate characters→originate in→flavor precursors present in cocoa beans
“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.”
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
“an in-depth discussion of the biochemistry of cocoa bean fermentation, as well as a compilation of primary research studies with details on fermentation methods, the scientific bases of interactions in microbial fermentations, and methods for their investigation, as well as metabolites that are produced.”