Effect of cocoa content on changes in aroma and fat of chocolateduring storage

Abstract

 Aroma is an important parameter of chocolate quality. Chocolate is a food product that can be stored for long periods of time; however, its quality deteriorates over time, resulting in poor aroma. As the ratio of liquid to solid fat and volatile components of chocolate vary according to the content of cocoa, it is expected that cocoa content will influence the changes in mouthfeel and aroma during storage. Four types of chocolate with different cocoa contents were used to determine the changes in aroma and fat parameters during storage. The quantities of aroma components decreased with storage; and the sample with the lowest cocoa content showed a steeper decline. The solid fat content was correlated with cocoa content, and the solid fat in sample with high cocoa content increased up to 14 days of storage. Moreover, the aroma content was retained in sample with high cocoa content, suggesting that the increase of solid fat content was related to suppress the release of aroma.