DEVELOPMENT OF COLOR AND FLAVOR IN COCOA
TASTE TEST- YOU DECIDE !
| DEVELOPMENT OF COLOR AND FLAVOR IN COCOA TASTE TEST- YOU DECIDE ! |
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| Speaker: |
Leanne de Muijnck
| Research Manager, ADM Cocoa | Milwaukee, WI |
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Date: Friday, January 21, 2000
FROM THE SOUTH: Take Interstate 294 north to Interstate 290 West (to Rockford) and follow directions above.
FROM THE NORTH: Take Interstate 294 south to the exit marked "I-290 West/ U.S. 20-Lake/ Ill. 64- North Avenue". Exit immediately at "Ill 64-North Avenue" and proceed west approximately 1.5 miles to Maple Avenue. Turn left on Maple Avenue proceed across the tracks to the camput. (Maple Avenue becomes Prospect Avenue south of the tracks. The Science Center with parking is on the corner of Prospect and Church.
During her presentation, Leanne will explain the effects of the choice of beans and the various processing steps on color and flavor development. She will explain the chemical reactions that are involved, as far as known, and the components that are responsible for different notes in the flavor profile. The differences in color and flavor will be demonstrated with some chocolate samples.
Location:
Place:
Elmhurst College Science Center
(minutes from dinner at the Ambassador)
190 Prospect Avenue
Elmhurst, IL 60126
Times:
Topical Group: 5:00-6:00 P.M. (note earlier time)
Social Hour: 6:00- 7:00 P.M.
Cash Bar Available
Dinner: 7:00 P.M.
Meeting: 8:00 P.M.
Directions:
FROM CHICAGO: Take Interstate 290 west to St. Charles Road West and proceed to Prospect Avenue. Turn right on Prospect Avenue. The Science Center with parking is on the corner of Prospect and Church.
Speaker:
Leanne de Muijnck
Research Manager
ADM Cocoa
Milwaukee, WI
Biography:
Leanne was born and raised in The Netherlands. She received her MSc. degree in Food Chemistry at the Agricultural University of Wageningen, The Netherlands. She worked for three years in product development for a family owned company that produces chocolate spreads. In 1991 she started for ADM Cocoa, by then known as Grace Cocoa, in Koog a/d Zaan, The Netherlands. She worked at the Research and Application Departments. In 1996 she moved to Milwaukee, the USA chocolate division of ADM Cocoa, as research manager. Currently she combines Technical Services and Product Development for a certain territory with specific cocoa powder projects.
Abstract:
Cocoa powders are used in a large variety of applications for its attractive flavor, and its coloring properties. Cocoa powders are available in colors ranging from light yellowish brown to dark red and very dark brown. This color development is achieved by the choice of cocoa beans, and a process called alkalization. The variation in flavor profiles for different types of cocoa powders is as wide as the color range. The flavor of the final cocoa powder depends upon the choice of beans, the alkalization process and the roasting parameters.