The aroma, taste, shine, snap, smoothness,“melt‐in‐your‐mouth” sensation, and texture are
all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself …

Alkalization, also known as “Dutching,” is an optional, but very useful, step taken in the
production chain of cocoa to darken its color, modify its taste, and increase natural cocoa …

One of the largest food commodities exported from the developing countries to the rest of the
world, cocoa has gained increasing attention on the global market—raising many questions …

In the production of cocoa, a crucial process called “Alkalization” or “Dutching” has been
used to reduce its acidity, bitterness and astringency as well as modify its solubility and …

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity
globally. Alkalized cocoa powder is mostly used in its production since it provides for more …

Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is
likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization …

A simple protocol for the extraction of vanillin and ethyl vanillin in cocoa powders, followed
by analyte quantification using HPLC, has been proposed in this work. After optimizing both …

Cocoa drinks are made from powdered cocoa beans that have been processed. Cocoa
powder has antioxidants, but processing may lower the antioxidant activity. Therefore …

This work is focused on the study of the metabolomic changes that occur in cocoa powder
throughout the alkalization process by using an untargeted ultra high-performance liquid …

Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve
solubility and develop color. Alkalization can be performed out at several points of the …