Current context on chocolate flavor development — a review

Nicki Jene Engeseth, Marlon Fernando Ac Pangan

Research output: Contribution to journalReview article

Abstract

Currently several factors/trends contribute to the approaches focused on flavor development in chocolate. In the current restructuring of the global cacao source chain, where more focus is on direct and transparent trade, sustainability, single origin and high quality cacao beans, more attention has been directed to activities performed at the country of origin. Thus, there is increasing understanding of the effect of genetics and growing conditions and post-harvest processes, performed at the country of origin, on flavor development of cacao beans and the potential application of the terroir concept on the chocolate industry. More attention has thus been paid to optimization of crop genetics, agricultural practices, and post-harvest processes. Once the cacao beans are ready for processing, other factors related to optimization of chocolate formulation and processing become important. The use of novel processing techniques in chocolate formulation and production requires optimization of processing to develop desired chocolate characteristics and potential industrial scale. The use of cocoa butter equivalents (CBE) to contrast the high price of cocoa butter, or to develop chocolate with desired melting characteristics, has increased utilization of several types of CBE with increased interest in flavor development or textural changes. Lastly, the increase in health conscious consumers, related to food behaviors, has increased the interest in sugar reduction in chocolate, requiring modification of the chocolate matrix with potential changes in flavor development.

Original languageEnglish (US)
Pages (from-to)84-91
Number of pages8
JournalCurrent Opinion in Food Science
Volume21
DOIs
StatePublished - Jun 2018

Fingerprint

cocoa (beverage)
flavor
Cacao
cocoa beans
cocoa butter
Agricultural Crops
Chocolate
melting
Freezing
Industry
industry
sugars
Food

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

Current context on chocolate flavor development — a review. / Engeseth, Nicki Jene; Ac Pangan, Marlon Fernando.

In: Current Opinion in Food Science, Vol. 21, 06.2018, p. 84-91.

Research output: Contribution to journalReview article

@article{5f6cee10bd01454baf2621428f649116,
title = "Current context on chocolate flavor development — a review",
abstract = "Currently several factors/trends contribute to the approaches focused on flavor development in chocolate. In the current restructuring of the global cacao source chain, where more focus is on direct and transparent trade, sustainability, single origin and high quality cacao beans, more attention has been directed to activities performed at the country of origin. Thus, there is increasing understanding of the effect of genetics and growing conditions and post-harvest processes, performed at the country of origin, on flavor development of cacao beans and the potential application of the terroir concept on the chocolate industry. More attention has thus been paid to optimization of crop genetics, agricultural practices, and post-harvest processes. Once the cacao beans are ready for processing, other factors related to optimization of chocolate formulation and processing become important. The use of novel processing techniques in chocolate formulation and production requires optimization of processing to develop desired chocolate characteristics and potential industrial scale. The use of cocoa butter equivalents (CBE) to contrast the high price of cocoa butter, or to develop chocolate with desired melting characteristics, has increased utilization of several types of CBE with increased interest in flavor development or textural changes. Lastly, the increase in health conscious consumers, related to food behaviors, has increased the interest in sugar reduction in chocolate, requiring modification of the chocolate matrix with potential changes in flavor development.",
author = "Engeseth, {Nicki Jene} and {Ac Pangan}, {Marlon Fernando}",
year = "2018",
month = "6",
doi = "10.1016/j.cofs.2018.07.002",
language = "English (US)",
volume = "21",
pages = "84--91",
journal = "Current Opinion in Food Science",
issn = "2214-7993",
publisher = "Elsevier BV",

}

TY - JOUR

T1 - Current context on chocolate flavor development — a review

AU - Engeseth, Nicki Jene

AU - Ac Pangan, Marlon Fernando

PY - 2018/6

Y1 - 2018/6

N2 - Currently several factors/trends contribute to the approaches focused on flavor development in chocolate. In the current restructuring of the global cacao source chain, where more focus is on direct and transparent trade, sustainability, single origin and high quality cacao beans, more attention has been directed to activities performed at the country of origin. Thus, there is increasing understanding of the effect of genetics and growing conditions and post-harvest processes, performed at the country of origin, on flavor development of cacao beans and the potential application of the terroir concept on the chocolate industry. More attention has thus been paid to optimization of crop genetics, agricultural practices, and post-harvest processes. Once the cacao beans are ready for processing, other factors related to optimization of chocolate formulation and processing become important. The use of novel processing techniques in chocolate formulation and production requires optimization of processing to develop desired chocolate characteristics and potential industrial scale. The use of cocoa butter equivalents (CBE) to contrast the high price of cocoa butter, or to develop chocolate with desired melting characteristics, has increased utilization of several types of CBE with increased interest in flavor development or textural changes. Lastly, the increase in health conscious consumers, related to food behaviors, has increased the interest in sugar reduction in chocolate, requiring modification of the chocolate matrix with potential changes in flavor development.

AB - Currently several factors/trends contribute to the approaches focused on flavor development in chocolate. In the current restructuring of the global cacao source chain, where more focus is on direct and transparent trade, sustainability, single origin and high quality cacao beans, more attention has been directed to activities performed at the country of origin. Thus, there is increasing understanding of the effect of genetics and growing conditions and post-harvest processes, performed at the country of origin, on flavor development of cacao beans and the potential application of the terroir concept on the chocolate industry. More attention has thus been paid to optimization of crop genetics, agricultural practices, and post-harvest processes. Once the cacao beans are ready for processing, other factors related to optimization of chocolate formulation and processing become important. The use of novel processing techniques in chocolate formulation and production requires optimization of processing to develop desired chocolate characteristics and potential industrial scale. The use of cocoa butter equivalents (CBE) to contrast the high price of cocoa butter, or to develop chocolate with desired melting characteristics, has increased utilization of several types of CBE with increased interest in flavor development or textural changes. Lastly, the increase in health conscious consumers, related to food behaviors, has increased the interest in sugar reduction in chocolate, requiring modification of the chocolate matrix with potential changes in flavor development.

UR - http://www.scopus.com/inward/record.url?scp=85050883562&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85050883562&partnerID=8YFLogxK

U2 - 10.1016/j.cofs.2018.07.002

DO - 10.1016/j.cofs.2018.07.002

M3 - Review article

AN - SCOPUS:85050883562

VL - 21

SP - 84

EP - 91

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

ER -