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The Taste Development of Cocoa Bean: Evidence from the Tropical Rain Forest to the Table

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Trends in Sustainable Chocolate Production

Abstract

Cocoa research is an extensive study, and more understandings regarding cocoa and its derivative products’ taste have been reported in the last 20 years. The focus of taste development in cocoa starts from the plant cultivars, farming, post-harvesting, fermentation, drying, roasting, blending, alkalization, and conching. The processes transform mucilaginous cocoa beans rich in sugar, fat, alkaloids, polyphenols, and minerals into a popular taste of chocolate. This article aims to provide a comprehensive overview of the origins, post-harvest processing, quality control, and flavor development of cocoa beans. Major cocoa flavor markers are theobromine, caffeine, catechin, epicatechin, and proanthocyanidins. However, cocoa flavor notes are built upon intricate combinations of amino acids, alcohols, phenols, volatile acids, esters, aldehydes, ketones, lactones, terpenoids, minerals, glycated and polymeric substances.

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Authors and Affiliations

  1. Department of Agricultural Products Technology, Faculty of Agriculture, Mulawarman University, Kota Samarinda, Indonesia

    Miftakhur Rohmah, Kartika Sari & Anton Rahmadi

  2. Research Center on Drugs and Cosmetics from Tropical Rain Forest, Mulawarman University, Kota Samarinda, Indonesia

    Anton Rahmadi

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  1. Miftakhur Rohmah
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  2. Kartika Sari
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  3. Anton Rahmadi
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Correspondence to Anton Rahmadi .

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  1. Galanakis Laboratories, Chania, Greece

    Charis M. Galanakis

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Rohmah, M., Sari, K., Rahmadi, A. (2022). The Taste Development of Cocoa Bean: Evidence from the Tropical Rain Forest to the Table. In: Galanakis, C.M. (eds) Trends in Sustainable Chocolate Production. Springer, Cham. https://doi.org/10.1007/978-3-030-90169-1_2

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