Scientific research

Patent application lodged by Kraft Jacobs Suchard R&D, Inc.

The invention relates to a novel low-flavor cocoa, a method for its production and a use thereof. The novel low-flavor cocoa is obtainable from unfermented cocoa beans by a two step process. In the first step the unfermented beans are treated to destroy the cellular and subcellular structures and then in a second step they are subjected to an oxidation treatment. This method suppresses the formation of flavor and hence low-flavor cocoa is obtained which is e.g. useful as substitute for cocoa butter in the manufacture of chocolate and for the compensation of variations in the flavor intensity of untreated cocoa.

Excerpt from patent application:
It is the predominant view (cf. Belitz, Grosch, Lehrbuch der Lebensmittelchemie, 4th edition, 1992, p. 874, and Fincke, Handbuch der Kakaoerzeugnisse, 2nd edition, 1965, p. 321 et seq.) that most of the aroma compounds in cocoa are produced from so-called aroma precursors. These aroma precursors are produced from non aroma constituents of the unfermented cocoa beans by enzymatic reactions during the course of fermentation. Thus, fermentation is of particular importance for the flavor development. During the further treatment of cocoa, such as drying, roasting and conching, the precursors and aroma compounds undergo at least in part further quantitative and/or qualitative changes.

Various trials were made in the past to intensify the cocoa aroma and to reduce foreign aroma and taste notes by treating the cocoa nibs, cocoa beans and cocoa seeds. In this regard, attention should be drawn for example to W097-33484, EP-A-755632, EP-A-749694 and EP-A-102668.