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Quality improved Raw Cocoa and Cocoa-based Products with Flavour Profiles on Demand: ‘From Farm to Chocolate Bar’ (CocoaChain)
Project
Project code: JKI-ÖPV-08-1316
Contract period: 01.10.2016
- 30.09.2019
Purpose of research: Applied research
Generation of detailed knowledge on the impact and the interplay of the cocoa genotype, cultivation conditions, post-harvest processing including the use of starter cultures, seed physiology and fruit pulp attributes on the sensory quality of raw cocoa; development of a model processing protocol permitting the production of raw cocoa and chocolate with a specific flavour profile; establishment of flavour component detection based quality controls; consumer sensory preference and acceptance of chocolate prototypes produced according to the model protocol.
Section overview
Subjects
- Plant Breeding
- Specialised crops
- Food Chemistry
Framework programme
Funding programme
Excutive institution
Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection (JKI-ÖPV)