The impact of roasting on cocoa quality parameters

Abstract

Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 − 150 °C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies.

Keywords:

• Proximal composition
• Maillard reaction
• melanoidins
• polyphenols
• volatile aroma compounds
• cocoa butter

Author contributions

Ruth Fabiola Peña Correa designed the format, searched and classified sources of information, drafted the manuscript, and acquired the funding. Burçe Ataç Mogol searched and classified sources of information, supervised the investigation, validated the information, and reviewed and edited the manuscript. Vincenzo Fogliano supervised the investigation, validated the information, and reviewed and edited the manuscript.

Disclosure statement

The authors report there are no competing interests to declare.

Additional information

Funding

This work was supported by ICETEX (Instituto Colombiano de Crédito y Estudios Técnicos en el Exterior) under the program ‘Pasaporte a la Ciencia Doctorado,’ grant number 3674604.