Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
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
“A high performance liquid chromatography (HPLC) method for the separation of triglycerides in cocoa butters at nanogram sensitivity is described. This procedure is based on UV detection at 220 nm.”
HPLC→used for→separation of triglycerides in cocoa butters
“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.”