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 …

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 …

Highlights•Novel authenticity indicators: rare earths and precious metals, microbial and
metabolomics fingerprinting combined with machine learning, and sensory analysis.•Mass …

Summary Theobroma cacao—The Food of the Gods, provides the raw material for the
multibillion dollar chocolate industry and is also the main source of income for about 6 …

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 …

Cocoa quality depends on several parameters, such as cocoa variety, environmental growth
conditions, cultivation technique, and post-harvest treatments applied to coca beans. In this …

Cocoa flavor is the most important organoleptic property according to chocolate consumers.
Raw cocoa beans sourced from Ivory Coast are not known for their fine aroma quality. In the …

Highlights•Recent advances in microbial ecology of coffee and cocoa fermentations.•
Applications of more recent, molecular tools in cocoa and coffee fermentations.•Developed …

Yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) populations, isolated from
cocoa bean heap and box fermentations in West Africa, have been investigated. The …

Food safety and traceability are nowadays a constant concern for consumers, and indeed for
all actors in the food chain, including those involved in the fruit and vegetable sector. For the …