Background

The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages.

Scope and approach

In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed.

Key findings and conclusions

A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.

中文翻译：

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巧克力香气：因素，重要性和分析

背景

巧克力的质量和价值与产品中存在的挥发性和非挥发性化合物产生的独特而迷人的风味有关。特定的巧克力香气取决于各种因素，包括基因型和农业生态位（环境条件，耕作方法），收获后的条件以及在此期间（发酵，干燥）和生产阶段的复杂生化反应。

范围和方法

在这项研究中，强调了化合物与可可风味之间的关系，收获后实践和生产过程的控制与管理，以便获得具有差异化特征的巧克力，以及评估方法，特别是巧克力的感官方面。为此，讨论了包括顶空芳香提取，同时蒸馏提取和感觉测试（例如区分实验，描述性测试和享乐性实验）在内的仪器实验。

主要发现和结论

可可风味成分，感官特征，人类可接受性以及风味形成和使用的制剂所涉及的过程之间的全面联系，将有助于可追溯系统的管理，这对于质量保证小组来说是一个具有挑战性的案例。