Formation and development of flavour of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero: a review

Cocoa ( Theobroma cacao L.) tree grown in tropical places, particularly in Africa, Asia, and South America. Cocoa beans is a fundamental ingredient in chocolate manufacturing. There are four cultivars namely Criollo, Forastero, Trinitario, and Nacional, which are commercially grown worldwide. Crioll...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-04, Vol.733 (1), p.12078
Main Authors: Wahyuni, N L, Sunarharum, W B, Muhammad, D R A, Saputro, A D
Format: Article
Language:English
Subjects:
Aroma
Caramel
Chemical compounds
Chocolate
Cocoa
Cocoa beans
Cultivars
Flavor compounds
Flavors
Sensory evaluation
Theobroma cacao
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Summary:Cocoa ( Theobroma cacao L.) tree grown in tropical places, particularly in Africa, Asia, and South America. Cocoa beans is a fundamental ingredient in chocolate manufacturing. There are four cultivars namely Criollo, Forastero, Trinitario, and Nacional, which are commercially grown worldwide. Criollo and Forastero are the most intense cultivar used for making cocoa-based products. The Criollo is known as “fine” flavour cocoa yet has the lowest production, while Forastero as “bulk” cocoa has the highest contribution to the cocoa market in the world. Criollo has the complexity of aromatic components that may enhance fruity, flowery, herbal, woody, nutty and caramel aroma, and thus creating unique pleasant flavours. Compared to Criollo, Forastero offers a basic or ordinary flavour despite its highest productivity. Flavour as a sensory attribute of chocolate had a great contribution to consumer acceptance and market demand. The distinctive flavour of the final cocoa/chocolate products are influenced by several factors from farm to bar such as the cocoa cultivars, post-harvest treatment and processing techniques. Those factors changes the internal quality of cocoa beans, most importantly the flavour precursors or chemical compounds important to cocoa flavour. The aim of this review is to provide information on the formation and development of cocoa flavour during processing.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/733/1/012078