The effect of cocoa clones on chocolate flavour

Fermentation of Theobroma cacao L. beans has been considered to be the most important factor influencing cocoa flavour and has accordingly received most attention. Five selected cocoa clones (KKM 1, KKM 22, PBC 123, PBC 140 and BR 25) choosen from major cocoa plantations in Malaysia were treated und...

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Main Authors:	Abd. Samah, Othman, Suratman, Jumali, Wan Ibrahim, Wan Aidah
Format:	Conference or Workshop Item
Language:	English
Published:	2010
Subjects:	SB Plant culture
Online Access:	http://irep.iium.edu.my/15938/ http://irep.iium.edu.my/15938/ http://irep.iium.edu.my/15938/1/2010_IRIIE_Kamarul_et_al_Aromatic.pdf

id	iium-15938
recordtype	eprints
spelling	iium-159382012-01-30T06:46:37Z http://irep.iium.edu.my/15938/ The effect of cocoa clones on chocolate flavour Abd. Samah, Othman Suratman, Jumali Wan Ibrahim, Wan Aidah SB Plant culture Fermentation of Theobroma cacao L. beans has been considered to be the most important factor influencing cocoa flavour and has accordingly received most attention. Five selected cocoa clones (KKM 1, KKM 22, PBC 123, PBC 140 and BR 25) choosen from major cocoa plantations in Malaysia were treated under normal fermentation process. Samples were prepared in the prescribed techniques to evaluate chocolate flavour, respectively. The present of foreign taste was detected in all five samples, with the PBC 123 being significantly higher than the rest at p<0.05 while PBC 140 has the lowest foreign taste. Chocolate made of PBC 140 clone was highest in acceptability, which significantly different from the rest at p<0.05. PBC 123 on the other hand was the least acceptable. The most acceptable sample was the reference sample. In general PBC 140 was the best clone evaluated in this study in terms of sensory evaluation as compared to the other four samples and also to other previously studies using various strategies on fermentation techniques including those which used pure cultures of selected microbes for fermentation. 2010 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/15938/1/2010_IRIIE_Kamarul_et_al_Aromatic.pdf Abd. Samah, Othman and Suratman, Jumali and Wan Ibrahim, Wan Aidah (2010) The effect of cocoa clones on chocolate flavour. In: IIUM Research, Innovation & Invention Exhibition (IRIIE 2010), 26 - 27 January 2010, Kuala Lumpur. http://www.iium.edu.my/irie/10/info/Programme_Book%20Part_2.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	SB Plant culture
spellingShingle	SB Plant culture Abd. Samah, Othman Suratman, Jumali Wan Ibrahim, Wan Aidah The effect of cocoa clones on chocolate flavour
description	Fermentation of Theobroma cacao L. beans has been considered to be the most important factor influencing cocoa flavour and has accordingly received most attention. Five selected cocoa clones (KKM 1, KKM 22, PBC 123, PBC 140 and BR 25) choosen from major cocoa plantations in Malaysia were treated under normal fermentation process. Samples were prepared in the prescribed techniques to evaluate chocolate flavour, respectively. The present of foreign taste was detected in all five samples, with the PBC 123 being significantly higher than the rest at p<0.05 while PBC 140 has the lowest foreign taste. Chocolate made of PBC 140 clone was highest in acceptability, which significantly different from the rest at p<0.05. PBC 123 on the other hand was the least acceptable. The most acceptable sample was the reference sample. In general PBC 140 was the best clone evaluated in this study in terms of sensory evaluation as compared to the other four samples and also to other previously studies using various strategies on fermentation techniques including those which used pure cultures of selected microbes for fermentation.
format	Conference or Workshop Item
author	Abd. Samah, Othman Suratman, Jumali Wan Ibrahim, Wan Aidah
author_facet	Abd. Samah, Othman Suratman, Jumali Wan Ibrahim, Wan Aidah
author_sort	Abd. Samah, Othman
title	The effect of cocoa clones on chocolate flavour
title_short	The effect of cocoa clones on chocolate flavour
title_full	The effect of cocoa clones on chocolate flavour
title_fullStr	The effect of cocoa clones on chocolate flavour
title_full_unstemmed	The effect of cocoa clones on chocolate flavour
title_sort	effect of cocoa clones on chocolate flavour
publishDate	2010
url	http://irep.iium.edu.my/15938/ http://irep.iium.edu.my/15938/ http://irep.iium.edu.my/15938/1/2010_IRIIE_Kamarul_et_al_Aromatic.pdf
first_indexed	2023-09-18T20:24:50Z
last_indexed	2023-09-18T20:24:50Z
_version_	1777408347399520256

The effect of cocoa clones on chocolate flavour

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