FAQ

Information on the flavour assessment/tasting and off-flavours of chocolate

Assessment of flavour can take place at the cocoa liquor stage or when made up fully into chocolate. Liquor tasting allows the tasting to be done without the addition of cocoa butter, sugar and milk products which dilute the taste impression. Tasting can be carried out by a panel of tasters. Samples are evaluated for strength of cocoa or chocolate flavour, residual acidity, bitterness and astringency, and off-flavours.

Off-flavours

• can arise from the presence of mould in the beans which gives a mouldy/musty flavour to the chocolate
• can arise from contamination by wood smoke during drying or storage which gives a characteristic smoky off-flavour. This flavour is often reminiscent of smoke cured bacon
• an acid taste can arise through excessive acidity developing during fermentation and it generally inhibits the chocolate flavour from developing
• bitterness is part of the chocolate flavour but it becomes a problem if it is excessive. Bitterness and astringency are caused by poor fermentation or poor planting materials
• cocoa beans can absorb flavours from other products such as rubber, oil based paints etc. during storage and transport

The International Confectionery Association (ICA), formerly the International Office of Cocoa, Chocolate and Sugar Confectionery (IOCCC), have a procedure for identifying flavour defects and off-flavours in cocoa liquor. It is a test that can be carried out by a panel of five to ten people and does not require any specialised training or equipment. The ICA can be contacted at: 1 rue Defacqz, B1000 Brussels, Belgium. Tel; +32 (2) 539 18 00 Fax: +32 (2) 539 15 75

References:
Cocoa beans. Chocolate manufacturers quality requirements. Biscuit, Cake, Chocolate and Confectionery Alliance (BCCCA), October 1996
The detection of specific off-flavours in cocoa beans. Analytical method. IOCCC, 1996.