Question

During processing, the characteristic flavor is developed in cocoa:

• A. Cooking
• B. Roasting
• C. Boiling
• D. Frying

Hint:

Just like coffee beans, cocoa beans must be roasted to unlock their flavor. Associate the process of "roasting" with the development of the rich, complex flavors in both coffee and chocolate.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
The development of the characteristic flavor and aroma of chocolate is a complex process that occurs in several stages. The question asks to identify the key processing step where these flavors are primarily developed.
Step 3: Detailed Explanation:
While flavor development begins during the fermentation of raw cocoa beans (where flavor precursors like amino acids and reducing sugars are formed), the main flavor profile is created during the roasting step.
During roasting, the cocoa nibs are heated to high temperatures (typically 120-160\(^{\circ}\)C). This triggers a series of chemical reactions:
Maillard Reaction: A reaction between amino acids and reducing sugars that produces a vast array of compounds responsible for the brown color and complex, roasted, nutty, and caramel-like flavors.
Strecker Degradation: A related reaction that produces aldehydes, which contribute to the chocolatey aroma.
Cooking, boiling, and frying are not the specific terms or processes used for this critical flavor development stage in cocoa processing.
Step 4: Final Answer:
The characteristic flavor of cocoa is primarily developed during the roasting process. Therefore, option (B) is the correct answer.