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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×29
sharp×28
nutty×27
musty×22
caramel×21
floral×16
grassy×16
Taste profile
Derived from this ingredient's compounds · measured taste classes
“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.”