The roasting process can modulate sensory and physicochemical
characteristics
of cocoa. This study compared the chemical characteristics of cocoa
nibs roasted by a convective oven [slow roasting—(SR)] vs cocoa
nibs roasted in a fluidized bed roaster [fast roasting—(FR)]
at two temperatures (120 and 140 °C). The contents of sugars,
free amino acids (FAAs), polyphenols, acrylamide, 5-hydroxymethylfurfural,
and melanoidins were monitored. Roasting reduced fructose, glucose,
and sucrose contents by 95, 70, and 55%, respectively. The concentration
of total FAAs was reduced up to 40% at 140 °C. The FAA profile
revealed that FR favored the reactivity of some amino acids (Leu,
Lys, Phe, and Val) relevant in the formation of aroma compounds and
melanoidins. FR resulted in the generation of more intense brown melanoidins,
a significant increase in catechin content, a higher formation of
acrylamide, and a lower formation of 5-hydroxymethylfurfural in cocoa
compared to SR.