Chocolate, prepared from the fermented, dried and roasted seeds of the cocoa tree<i> </i>(<i>Theobroma cacao </i>L.), possesses a complex flavor profile unlike any other confectionary product. The flavor characteristics of chocolate are attributed to a unique combination of aroma and taste-active molecules present in the finished chocolate. Aroma is the perception of selected volatiles, by the olfactory system, whereas taste is the perception of selected molecules by taste receptors in the oral cavity. When chocolate is consumed, the aroma and taste molecules are simultaneously perceived by the brain, resulting in the pleasurable perception of chocolate flavor. Chocolate flavor molecules are generated through multiple biochemical and chemical pathways that occur endogenously within the tree and during the post-harvest treatment of the seeds, including fermentation, roasting, and chocolate manufacturing. Therefore, by understanding the fundamental flavor chemistry of both large-scale manufacturing and small-scale artisanal production, a variety of attractive cocoa products can be produced. This presentation will provide a background on cocoa flavor chemistry and highlight the influence of cocoa variety, terroir, and post-harvest processing on the flavor profile of today’s innovative chocolate products.

Artisanal chocolate: Flavor chemistry of the enticing aroma and taste of cocoa

253rd National Meeting (2017)

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