Influence of granulometry on the flavor profile of cuban cocoa liquor refined by stone mills

Abstract

The use of stone mills (melanger) for the transformation of cocoa beans into chocolate is an option for small-scale production. With this project, the incidence of particle size on the flavor profile of cocoa paste was determined. The flavor profile of the cocoa pastes was also elaborated based on 75, 50 and 30 μm, where the tasters indicated that while the granulometry was reduced, the perception of the acid taste of the paste decreased, however, the bitterness remained constant and the other attributes (astringency, roasted, cocoa, seedy, fruity, floral and fatty) were perceived with higher notes as the cocoa paste became finer.