Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and
fermentation of the beans is essential for the development of chocolate flavor precursors. In …

Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes
from the unique and fascinating cocoa flavor. This flavor depends on little controllable …

There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate
making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute …

During wet processing of coffee, the ripe cherries are pulped, then fermented and dried. This
study reports an experimental approach for target identification and selection of indigenous …

Fermentation is an essential process step to develop precursor compounds for aroma and
flavour characteristics of chocolate, as well as preventing germination of the cocoa bean …

Volatile and non-volatile compounds in coffee directly affect the beverage's quality. This
study aimed to demonstrate how the organic acids and volatile profiles were impacted by …

Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production.
Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor …

High-throughput DNA sequencing (HTS) was used to investigate the microbial community of
cocoa bean spontaneous fermentation in the Amazon biome. The characterization was …