Formation and Development of Flavor of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero - a short review Nuril Lailatul Wahyuni1, Wenny Bekti Sunarharum1, Dimas Rahadian Aji Muhammad2, Arifin Dwi Saputro3
1Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya
2Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret
3Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universtitas Gadjah Mada
*E-mail: wbsunarharum[at]ub.ac.id
Abstract
Cocoa (Theobroma cacao L.) tree grown in tropical places, particularly in Africa, Asia, and South America. Cocoa beans is a fundamental ingredient in chocolate manufacturing. There are four cultivar namely Criollo, Forastero, Trinitario, and Nacional, which are commercially grown worldwide. Criollo and Forastero are the most intense cultivar used for making cocoa based products. Criollo is known as fine flavor cocoa yet has the lowest production, while Forastero as bulk cocoa has the highest contribution of cocoa market in the world. Criollo has the complexity of aromatic components that may enhance fruity, flowery, herbal, nutty and caramel aroma, and thus creating unique pleasant flavors. Compared to Criollo, Forastero offers a basic or ordinary flavor despite its highest productivity. Flavor as a sensory attributes of chocolate had a great contribution to consumer acceptance and market demand. The distinctive flavor from different cocoa cultivars followed by post-harvest treatment and processing techniques are crucial factors affecting the final flavor of cocoa products. Besides being influenced by the cultivar, the origin or geographic location of cocoa had also contributed to volatile compounds, thus affecting cocoa flavor profiles. This review provides information of cocoa cultivars and the formation and development of cocoa flavor during processing such as fermentation, drying, roasting, and conching.
