The Chemistry behind Chocolate Production

Chocolate production is a complex process during which numerouschemical reactions occur. The most important processes, involving mostof the reactions important for development of the proper chocolateflavor, are fermentation, drying and roasting of cocoa bean, andchocolate conching. During fermentation, formation of importantprecursors occurs, which are essential for further chemical reactions inthe following processes of chocolate production. Roasting is one of themost important processes due to the occurrence of Maillard’s reactions,during which aroma compounds are formed. In this paper, we havereviewed the most important chemical reactions that occur withproteins, carbohydrates, lipids, and polyphenols. Additionally, wepresent other components that may be naturally present or form duringthe production process, such as methylxanthines, aldehydes, esters,ketones, pyrazines, acids, and alcohols.

کلیدواژه ها:

chocolate ، cocoa beans ، Maillard reactions ، polyphenols ، pyrazines