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cocoa

Cocoa is a natural flavoring agent known for its characteristic chocolate-like aroma and taste, primarily used in food and beverage products.

General Material Description

Cocoa is a natural flavor compound typically recognized for its rich, chocolate-like aroma and taste, commonly found in various food products. It is derived from the beans of the Theobroma cacao plant, processed to extract the characteristic flavor elements. This material is integral in flavoring applications, particularly where a cocoa or chocolate sensory note is desired. Synonyms include cocoa powder and chocolate flavor. For detailed chemical information, it is linked to the PubChem cocoa entry. It is typically sourced through extraction and refining of cacao beans to concentrate the flavor components.

Occurrence, Applicability & Potential Uses

Cocoa is naturally present in the seeds of the Theobroma cacao tree. It is widely used as a flavoring agent to impart chocolate notes in food products such as confectionery, beverages, and baked goods. The flavoring use of cocoa is recognized under the FEMA (US) standard, which governs substances employed in food flavorings. Due to its distinct sensory profile, cocoa flavoring finds potential applications in a range of products requiring a natural chocolate aroma and taste.

Physico-Chemical Properties Summary

Cocoa flavor compounds exhibit physical and chemical properties that support their use as stable flavoring agents in various matrices. Typically, cocoa flavor components possess moderate volatility and solubility characteristics suitable for incorporation into food products. These properties allow for reliable sensory perception without excessive degradation or loss during processing. The absence of significant hazards or irritancy further supports its application in flavors under controlled usage levels.

FAQ

What is cocoa and how is it characterized as a flavor compound?
Cocoa is a natural flavoring material derived from cacao beans, known for its distinctive chocolate aroma and taste. It provides a sensory profile reminiscent of chocolate, making it a common ingredient in food flavorings. The compound is utilized to impart a rich, roasted cocoa note essential in many confectionery products.
Where does cocoa occur and how is it typically used in product formulations?
Cocoa originates from the Theobroma cacao tree seeds and is processed to extract flavoring components. It is typically used in food and beverage products as a flavoring agent to provide chocolate character. Its compatibility with various formulation types makes it valuable for chocolates, baked goods, and other flavored products requiring a natural cocoa note.
What safety regulations apply to cocoa as a flavoring agent and how is its use controlled?
Cocoa is widely recognized as safe for use as a flavoring agent under FEMA (US) standards, which set guidelines for flavor substances in food. No specific hazard classifications or precautionary statements have been identified for cocoa flavoring use. Recommendations exclude usage in fragrances, focusing solely on flavor applications where it is generally considered safe within established concentration limits.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found
Publications by PubMed
The Role of Cocoa As a Cigarette Additive: Opportunities for Product Regulation.
Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt.
Yeasts are essential for cocoa bean fermentation.
Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment.
Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods.
The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.
Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Potential complementarity of high-flavanol cocoa powder and spirulina for health protection.
Clinical benefit and preservation of flavonols in dark chocolate manufacturing.
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
Changes in key aroma compounds of Criollo cocoa beans during roasting.
Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase.
Flavor formation and character in cocoa and chocolate: a critical review.
Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.
Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes.
Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products.
Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient.
Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.
Accuracy of self-report in detecting taste dysfunction.
Bubble-included chocolate: relating structure with sensory response.
Fingerprint developing of coffee flavor by gas chromatography-mass spectrometry and combined chemometrics methods.
Determination of vanillin and related flavor compounds in cocoa drink by capillary electrophoresis.
Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
The microbiology of cocoa fermentation and its role in chocolate quality.
Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
Exopeptidases and their application to reduce bitterness in food: a review.
Molecular and biochemical characterisation of two aspartic proteinases TcAP1 and TcAP2 from Theobroma cacao seeds.
Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder.
Chemical composition and flavor of ecuadorian cocoa liquor.
Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
Isolation and characterization of 2S cocoa seed albumin storage polypeptide and the corresponding cDNA.
Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.
Demonstration of a socially transmitted flavor aversion in rats? Kuan and Colwill (1997) revisited.
Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
Effect of taste and smell on secretion rate of salivary IgA in elderly and young persons.
Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures.
Sensory properties of chocolate and their development.
Chocolate: a flavor and texture unlike any other.
Volatiles from interactions of Maillard reactions and lipids.

Other Information

FDA Listing of Food Additive Status:View

General Material Information

Trivial Name cocoa

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Cocoa
cocoa, chocolate
General comment Cocoa

Potential Uses

Applications
Flavoring purposes Chocolate cocoa

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for cocoa usage levels up to:
not for fragrance use.

Safety references

None found