Chocolate Aromas and Taste Development
What remains an ongoing, simmering battle in the chocolate industry: the roasting of the cocoa beans. So what's better: computerized roasters or hands-on roasting on an open fire?
Machine vs. human. An ongoing question of which method is superior to the outcome.
Flavor formation and character in cocoa and chocolate.
Let's look at academic research on the science of roasting.
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. In addition, complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization [reducing acidity, which is good for ridding your body of free radicals*].
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. (in other words: not settled science.)
Sensory properties of chocolate and their development
According to the NIH: "Sensory attributes of eating chocolate are determined by processing variables and inherent characteristics of the cocoa bean. Flavor precursors develop during fermentation and primarily interact at roasting temperatures. Complex browning reactions occur during roasting. Numerous heterocyclic flavor compounds produced then contribute to the characteristic chocolate flavor. The feel of chocolate in the mouth (mouth feel) and the unique properties of cocoa butter determine textural properties. Careful processing and selection of ingredients are necessary to produce desirable attributes.'
Adulteration
[When science and poor-quality cocoa beans meet, the outcome is not in the consumer's favor.]
"The different treatments were evaluated by chemical analysis (hydrolysis efficiency) and sensory analysis of the treated material compared to good-quality cocoa almonds [beans]. The results show that it is possible, through the use of microbial enzymes**, to generate the mixture of compounds that will release, after roasting, the characteristic chocolate flavor in poor-quality almonds [beans]."
* Oxidative stress is an imbalance of free radicals and antioxidants in the body, which can lead to cell and tissue damage. Oxidative stress occurs naturally and plays a role in the aging process.
** Microorganisms such as bacteria, yeast, and fungi and their enzymes are widely used in several food preparations to improve taste and texture. They offer substantial economic benefits to industries.
Conclusion
Chocolate taste and aromas in roasting play an integral part in the process of making chocolate products. However, reliance on a computer's program does not take into account: the age of the beans, moisture content, the humidity of the environment of the facility, outside temperature, and moisture.
In my next story, we'll explore the Mallard effect in roasting and how it influences the outcome.