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  06/07/2015 | Ingredients

6th Cocoa Round Table filled with scientific findings and lively debate

For some time now the scientific community has focused intensely on the biological commodity raw cocoa. This focus continuously raises new questions and challenges. The background to the formation of cocoa quality is not yet completely known. This was also demonstrated at the 6th Cocoa Round Table organized by the University of Hamburg’s Biocenter Klein Flottbek under the ­supervision of Dr. Daniel Kadow. Raw cocoa quality was the main topic this year, with a special focus on sensory quality and its central influence quantities from the perspective of food chemistry. Other topics included the application of near-infrared spectroscopy in cocoa analysis and the problem of cadmium content in cocoa. How can the molecular key components for the flavour of chocolate be collected along the way from the cocoa fruit to the finished product and reinstated if need be? In response to this question, scientists presented a wealth of new and interesting findings which clearly indicate the influence of roasting and fermentation on flavour. The overriding message was that the better one can understand and control these processes, the greater the influence that can be exercised over flavour formation.
The possibilities this can produce were illustrated by Prof. Dr. Bernward Bisping from the University of Hamburg based on the example of a patented yeast strain. In contrast to normal spontaneous fermentation, this particular strain produces distinctively flowery, fruity flavours. An intensive plenum discussion followed on whether the common distinction between fine cocoa and consumer cocoa can still hold true against this backdrop (detailed reports will fol­low in our upcoming issues).