Impact of processing on important cocoa off-flavour compounds

• DOI: 10.1007/s00217-021-03873-0
• Publication Date: 2021-10-09T05:16:34Z
• Authors: Daniela Füllemann; Silva D. Neiens; Martin Steinhaus
• Keywords: Roasting; Flavour

Abstract The compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during further processing into chocolate was still unclear. 2-methoxyphenol, 3-methylphenol, 4-methylphenol, 3-ethylphenol, 4-ethylphenol, 3-propylphenol known to contribute showed a tendency towards minor increase roasting liquor. This amounted 1.4-fold at the most, clearly compensated by losses of 30–63% mass conching. Among off-flavour identified smelling cocoa, faecal, mothball-like 3-methyl-1 H -indole clear decrease liquor, least rather high temperatures, In contrast, 1 substantially increased namely from concentrations below its odour threshold value up 8 times beyond value. During conching, remained virtually unchanged. data suggested that monitoring incoming goods inspection industry should not be limited beans as such but additionally include analysis bean sample after test correctly assess potential -indole.