ArticleJournal of agricultural and food chemistry2025
Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa.
Article in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Off-Flavor Compounds in Fermented Cocoa: Impact of Overfermentation.Journal of agricultural and food chemistry · 2026Article
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2 authors.
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Abstract
Among the off-flavors occasionally found in fermented cocoa, a smoky taint is common. While major contributors to the off-flavor are already known, their source has not been fully clarified: wood smoke contact during drying and overfermentation are currently discussed. Odorant screening by gas chromatography-olfactometry and aroma extract dilution analysis applied to a cocoa sample smoked in a worst-case scenario confirmed 2-methoxyphenol, 3- and 4-methylphenol, 3- and 4-ethylphenol, and 3-propylphenol as important smoky odorants and additionally suggested 2,6-dimethoxyphenol as a potential off-flavor compound. Quantitation and odor activity value calculation of the compounds in fermented cocoa with authentic wood smoke contact in the origin revealed 2-methoxyphenol, 4-methylphenol, and 3-ethylphenol as the most potent smoky odorants. Their distribution between nibs and husks showed considerable diffusion into the nibs; thus, husk removal during further processing cannot guarantee a substantial reduction of the smoky compounds.
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