Flavor cocoa

FID. See Flame-ionizatiOTi detection (FID) Field-amplified sample stacking (FASS), 1189 Fine emery, dry and grippy (astringency descriptors), 2266 Fine/flavor cocoas, 1601 Fine fragrances, 3291 Fingerprinting, 1022 Firmicutes, 2441, 2479 First-pass metabolism, 2322 Fish, 4069, 4079... 

It is noteworthy that it took 40 scientists working since 1920 to segregate out the 80 chemical components of apple flavor. Cocoa has been found to have over 125 basic chemical elements, and coffee has nearly 200. 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. 

Gandy. Chocolate is subject to flavor or microbiological change. Inclusions such as nuts and fillings such as caramel are susceptible to water gain or loss. Chocolates, which are stable, are packaged in greaseproof papers and moisture/fat barriers such as polypropylene film (see Chocolate and cocoa). 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fmit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

Cocoa beans are sometimes evaluated in the laboratory to distinguish and characterize flavors. Beans are roasted at a standardized temperature for a specific period of time, shelled, usually by hand, and ground or heated slightly to obtain chocolate Hquor. The Hquor s taste is evaluated by a panel of... 

Blending. Most chocolate and cocoa products consist of blends of beans chosen for flavor and color characteristics. Cocoa beans may be blended before or after roasting, or nibs may be blended before grinding. In some cases finished Hquors are blended. Common, or basic beans, are usually African or BraziUan and constitute the bulk of most blends. More expensive flavor beans from Venezuela, Trinidad, Ecuador, etc are added to impart specific characteristics. The blend is deterrnined by the end use or type of product desired. 

Although flavor precursors in the unroasted cocoa bean have no significant chocolate flavor themselves, they react to form highly flavored compounds. These flavor precursors include various chemical compounds such as proteins, amino acids, reducing sugars, tannins, organic acids, and many unidentified compounds. 

The natural moisture of the cocoa bean combined with the heat of roasting cause many chemical reactions other than flavor changes. Some of these reactions remove unpleasant volatile acids and astringent compounds, partially break down sugars, modify tannins and other nonvolatile compounds with a reduction in bitterness, and convert proteins to amino acids that react with sugars to form flavor compounds, particularly pyrazines (4). To date, over 300 different compounds, many of them formed during roasting, have been identified in the chocolate flavor (5). 

Cocoa powder production today is an important part of the cocoa and chocolate industry because of increased consumption of chocolate-flavored products. Cocoa powder is the basic flavoring ingredient in most chocolate-flavored cookies, biscuits, symps, cakes, and ice cream. It is also used extensively in the production of confectionery coatings for candy bars. 

Cocoa powder is produced by grinding cocoa cake. Cocoa cake warm from the press breaks easily into large chunks but is difficult to grind into a fine powder. Cold, dry air removes the heat generated during most grinding operations. Because the finished cocoa powder stiU contains fat, great care must be taken to prevent the absorption of undesirable odors and flavors. 

Commercial cocoa powders are produced for various specific uses and many cocoas are alkaH treated, or Dutched, to produce distinctive colors and flavors. The alkaH process can involve the treatment of nibs, chocolate Hquor, or cocoa with a wide variety of alkalizing agents (9). 

Codex has also defined the various types of cocoa butter ia commercial trade (10). Press cocoa butter is defined as fat obtained by pressure from cocoa nib or chocolate Hquor. In the United States, this is often referred to as prime pure cocoa butter. ExpeUer cocoa butter is defined as the fat prepared by the expeUer process. In this process, cocoa butter is obtained direcdy from whole beans by pressing ia a cage press. ExpeUer butter usuaUy has a stronger flavor and darker color than prime cocoa butter and is filtered with carbon or otherwise treated prior to use. Solvent extracted cocoa butter is cocoa butter obtained from beans, nibs, Hquor, cake, or fines by solvent extraction (qv), usuaUy with hexane. Refined cocoa butter is any of the above cocoa butters that has been treated to remove impurities or undesirable odors and flavors. 

Substitutes and Equivalents. In the past 25 years, many fats have been developed to replace part or all of the added cocoa butter ia chocolate-flavored products. These fats fall into two basic categories commonly known as cocoa butter substitutes and cocoa butter equivalents. Neither can be used ia the United States ia standardized chocolate products, but they are used ia small amounts, usually up to 5% of the total weight of the product, ia some European countries. 

Cocoa butter substitutes of all types enjoy widespread use ia the United States chiefly as ingredients ia chocolate-flavored products. Cocoa butter equivalents are not widely used because of their higher price and limited supply. 

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

The functional viscosity of the gums is also widely used to suspend solids in an aqueous medium. This can be considered as solid phase emulsification. As little as 0.03 to 0.05% of Irish moss extract will retain cocoa solids in suspension in chocolate sirup this colloid is specific for the purpose, even in the absence of milk solids. Many chocolate-flavored fountain sirups are stabilized in this manner, which prevents the cocoa from settling and packing at the bottom of the container. 

Yaminishi, T., Tea, coffee, cocoa and other beverages. In Teranishi, R., Flath, R. A., and Sugisawa, H., Eds., Flavor Research Recent Advances. New York Dekker, 1981, p. 231. 

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. 

Cereal flour, buckwheat flour, soy flour, seafood allergens, pork, sesame seeds, sunflower seeds, lupin, spinach, sarsaparilla root dust, cocoa, coffee dusts, green tea, egg protein, lactalbumin, milk powder, casein, honey, a-amylase, glucoamylase, pectinase, gluconase, pepsin, pectin, spices, carmine, flavorings... 

The formation of aldehydes (flavorings) in roasting of cocoa beans, for example, is caused by Strecker degradation of amino acids. 

The most popular flavored milk or milk drink in the United States is chocolate milk or chocolate lowfat milk. Typically, chocolate milk contains about 1% cocoa, 6% sucrose, and 0.2% stabilizer such as vegetable gum, vanilla, and salt, all added to whole milk. Particular attention must be given to stabilizing the chocolate flavoring ingredients against sedimentation. 

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