Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates

Roasting is an important unit operationfor the development ofcharacteristic chocolate aroma during manufacturing. However, thereis an increase in interest in minimally processed chocolate productsdue to their potential positive health benefits. The odor-importantcompounds and sensory characteristics of minimally processed (unroasted)and conventionally roasted dark chocolates were determined by gaschromatography-olfactometry, aroma extract dilution analysis (AEDA),and stable isotope dilution analysis (SIDA). Except for acetic acid,all odorants had higher odor-activity values (OAVs) in roasted chocolate.Acetic acid, developed during fermentation and drying, had the highestOAV in both chocolates but was better preserved in unroasted chocolate.Compounds making a greater aroma impact on roasted chocolate comparedwith unroasted chocolate included dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine,and 3-methylbutanal. Nine significant sensory attributes in unroastedand roasted chocolates were identified. Vinegar (aroma) and roasted(aroma and aroma by mouth), sweet (taste), and hardness (texture)attributes differed between unroasted and roasted chocolates. Theresults of this study enforce the embracement of low thermal processesto showcase the inherent flavor potential of cacao beans but alsoto support the concept of chocolate "terroir" by potentiallypreserving important aroma compounds developed during fermentation.