Effect of Roasting Time and Temperature on the Aroma and Flavor Descriptors of Criollo and Hybrid Cocoas. Preliminar Sensorial Approach"

Abstract

It is generally agreed that roasting conditions; time, and temperature largely determine the cocoa's flavor profile and the resulting sensory quality of the chocolate. On the other hand, there is no universal standard for roasting cocoa beans; every chocolate maker develops a roast profile suited to the specific bean origin and the flavor profile they decide, without consumer expectations. That's why it is commercially important to develop a wide portfolio of flavors that can satisfy consumer demands and tendencies. Consequently, desired flavors can be designed in the chocolate by working with different roasting protocols on the cocoa beans. The design of this research focused on applying different roasting temperatures and times to fermented and dried cocoa beans from two different cocoa types, Criollo and Forastero, from different Venezuelan regions and evaluating, in a sensory way, the flavor developed in them. The goal of the work was to show an approximation of the development of specific flavor notes that can satisfy consumers' demands using temperature and time on Criollo and Forastero cocoa beans.