加工・条件 / process-cocoa-roasting
カカオ焙炒
cocoa roasting
Thermal treatment of cocoa beans or nibs defined by time and temperature
関連をたどる
カカオ焙炒 →低減する→ 苦味
加工・調理でどう変わる（1）
カカオ焙炒は苦味を低減する支持あり
範囲: 27 roasting treatments across three origins, 145 chocolate consumers, gLMS
注記: Direction is the opposite of the intuition that hotter roasting makes chocolate more bitter. No p value is printed for this effect size.
The source states that roasting temperature had the largest effect, with an increase in roasting temperature by one standard deviation (or 42 degC) leading to a decrease in the mean value of the square root of bitterness intensity by 0.153 units, equivalent to a decrease in the mean value of bitterness (26.9) of 1.56 units on the gLMS, and that decreases in bitterness and astringency were correlated with increased consumer acceptability.
限界: No p value is printed for the effect size sentence and no r value is printed for the bitterness-liking correlation. Authors state a limitation that unsweetened chocolate without other ingredients was judged by chocolate consumers.
出典: Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics（McClure AP; Hopfer H; Grun IU, 2022） ・全文確認
文脈: Roasted cocoa nibs were found to contain five diketopiperazines with DoT factors above 1.0; the source compares no roast levels and reports no relationship between roasting conditions and perceived bitterness.
限界: Placed here only to record that compound-level presence of roast-associated bitter compounds does not by itself predict the perceived-intensity direction found by McClure 2022. The source does not state that these compounds are generated by roasting.
出典: Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao)（Stark T; Hofmann T, 2005） ・抄録確認
データを表示
process-cocoa-roasting —reduces→ sensation-bitterclaim: clm-cocoa-roast-temperature-bitterness / type: processing / 更新: 2026-08-30