- English
- PDF
- Available on iOS & Android
Analysing sensory and processing quality of cocoa
About This Book
Flavour is a critical facet of cocoa quality, impacting to a large extent the value and end use of traded cocoa beans. This chapter provides a road map towards bridging the knowledge gap that currently exists between industry and cocoa producers by defining approaches for analysing sensory and processing quality of cocoa. The chapter describes the quality criteria for cocoa being developed and communicated to cocoa farmers around the world with varying levels of depth, clarity and consistency into one harmonised and pragmatic approach. It links quality with the genetic expression of flavour potential and is informed by existing recognised international standards, experiences and recent research output. The chapter also highlights the evolution of sensory evaluation as a science and the use of physical and sensory evaluation as a tool to drive improvements in the cocoa value chain.
Frequently asked questions
Information
Table of contents
- 1âIntroduction
- 2âThe evolution of sensory evaluation as a science
- 3âCocoa quality and the link to flavour
- 4âAnalysing sensory and processing quality of cocoa
- 5âFlavour assessment of cocoa
- 6âConclusion
- 7âFuture trends
- 8âWhere to look for further information
- 9âReferences