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 …

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 …

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 …

The polyphenol content of cocoa beans and the products derived from them, depend on the
regions in which they are grown and the processes to which they are subjected, especially …

The aroma characterization of 58 unroasted cocoa beans from 22 different geographical
origins was performed by head space solid phase micro-extraction (HS-SPME) combined …

Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa
pulp-bean mass, which needed in-depth investigation. The present study aimed at …

Commercially available single origin chocolates (n= 139) were analysed by ICP-MS to
identify the potential of elemental fingerprinting for tracing cacao origin in chocolate and to …

Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes
to the unique sensory characteristics of chocolate products. However, comparative changes …

The protein fractions of cocoa have been implicated influencing both the bioactive potential
and sensory properties of cocoa and cocoa products. The objective of the present review is …

The characteristic aromas at each stage of chocolate processing change in quantity and
quality depending on the cocoa variety, the chemical composition of the beans, the specific …