It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture
volatile flavour compounds and their characteristics and identification
sensory descriptions and character
and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. --There is a focus throughout on those factors that influence the flavour and quality characteristics of the Fnished chocolate and that provide scope for process optimization and improvement. --Book Jacket.This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. --
Includes bibliographical references and index.