|Publication type:||Conference other|
|Type of review:||Not specified|
|Title:||Flavour characterisation of chocolate & cocoa products produced by novel processing techniques|
|Proceedings:||Cocotea2019 : book of abstracts|
|Conference details:||Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019|
|Subject (DDC):||663: Beverage technology|
|Abstract:||Chocolate making and cocoa processing can be regarded as a traditional craft, which was established and refined through many decades of practice 1. A lot of research has been done to understand the impact of the classical post-harvest treatment and technological processing on the evolution of the cocoa aroma from bean to the final product chocolate 2. Cocoa processing along the cocoa value is a very traditional process, and alternative cocoa processing techniques such as cold extraction 3 are till now quite exceptional. Novel technological cocoa processing methodologies result in products with flavour properties that are different from those in traditional products, as it was demonstrated by a recent study on chocolates produced by decanter technology 4. Our conference contribution will highlight the results of the characterisation of the flavour properties of dark chocolates manufactured by different processing technologies. In addition to that, the influence of further alternative post-harvest treatment techniques such as cocoa incubation 5 on the flavour profile of cocoa beans will be discussed, as characterised by instrumental analysis combined with human odour perception.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in collections:||Publikationen Life Sciences und Facility Management|
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