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cocoa (beverage) — Ingredient · Foodgeist
Ingredient
cocoa
name for cacao/cocoa tea beverage served in Hong Kong consisting of pure cocoa powder
Cook with cocoa
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Highlighted compounds are flavor-active · click to view molecular profile
virginia peanut
2 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Temperature
23°C
1925
Based on 2 papers
Temperatures
278603
557081125
Based on 2 papers
What science says
flavor pairing evidence
“To further narrow down the number of key taste compounds, finally, taste omission experiments and human dose/response functions were performed, demonstrating that the bitter-tasting alkaloids theobromine and caffeine, seven bitter-tasting diketopiperazines, seven bitter- and astringent-tasting flavan-3-ols, six puckering astringent N-phenylpropenoyl-l-amino acids, four velvety astringent flavonol glycosides, gamm”
bitter-tasting alkaloids theobromine and caffeine, bitter-tasting diketopiperazines, bitter- and astringent-tasting flavan-3-ols, puckering astringent N-phenylpropenoyl-l-amino acids, velvety astringent flavonol glycosides→contribute to→taste profile of roasted cocoa nibs
“Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes.”
chocolate characters→originate in→flavor precursors present in cocoa beans
“However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear.”
inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies→influence→chocolate flavor formation and relationships with final flavor quality
“an in-depth discussion of the biochemistry of cocoa bean fermentation, as well as a compilation of primary research studies with details on fermentation methods, the scientific bases of interactions in microbial fermentations, and methods for their investigation, as well as metabolites that are produced.”