期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 62, 期 2, 页码 475-489出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2020.1819769
关键词
Cocoa origin; consumer acceptance; fingerprinting; food safety; processing; Theobroma cacao
资金
- Consejo Nacional de Ciencia y Tecnologia (CONACYT) of Mexico
- Ministry of Science Innovation and Universities for the Ramon y Cajal contract [RYC-2016-19355]
This review provides an update on the progress towards the authenticity, traceability, and sustainability of cocoa products, highlighting the challenges that chocolate producers still need to overcome.
Cocoa beans, the seeds of the treeTheobroma cacaoL., are the key raw material for chocolate production that implies an extensive post-harvest process. Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which will give unique sensory properties to the final product. On the other hand, the high global consumption of cocoa products, long recognized as a major source of dietary polyphenols with important health benefits, has increased interest in tracking the geographical origin of cocoa and authenticating chocolate to guarantee product quality and reveal possible commercial fraud. However, the sustainable production of high-quality cocoa is still far from reality, and the cocoa sector continues to face many challenges in this field. This review provides an update on the progress toward the authenticity, traceability and sustainability of cocoa products, issues that chocolate producers still need to resolve.
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