Beruflich Dokumente
Kultur Dokumente
Following fermentation of the bean extract, it is dried, during which polyphenol oxidase
activity continues, giving rise to new flavour molecules. Overall, the cocoa flavour is very
dependent on the precise conditions and duration of harvesting, fermentation, drying and
roasting stages. On further processing to chocolate, the sugar added is the main addition
to the flavour, together with cocoa butter and some added flavouring materials, plus special
ingredients such as nuts and coffee paste (Table 5.4).
Many spices are processed into essential oils and then used as such. Some of the larger
volume essential oils are produced from cassia, cinnamon leaf, clove bud, coriander, dill,
rosemary, sassafras and star anise