Flavor Development of Cocoa during Roasting

The desired flavor of cocoa results from the compositional changes that occur in the beans principally during roasting. The roasting process of cocoa beans is necessary to develope the final chocolate flavor. The flavor of cocoa is highly complex in character, and unfortunately not yet fully understood, due to the very large number of different substances present. Maillard reaction or non-enzymatique browing is one of the most important and complex reaction involving flavor development during the roasting process. Sugars and amino acids are the components that undergo the most significant changes during roasting and are suited for use as monitors of compositional changes occuring during the process. There are around 500 volatile compounds which have been already identified in cocoa aroma. The roasting process, heating the cocoa beans to 120-140°C during 20-40 minutes in general depending on cocoa bean type, is needed to develope the final flavor desired.