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 …

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 …

Chocolate production is a complex process during which numerous chemical reactions
occur. The most important processes, involving most of the reactions important for …

Post-harvest processing of cocoa beans, such as fermentation, not only determines the
formation of aroma and flavor compounds, but also contributes to the formation of bioactive …

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds
(VOCs). Through reactions associated with amino acid metabolism, yeasts generate …

The quality of Theobroma cacao L. is influenced by different variables both in the crop and in
the processes of postharvest, the latter it includes the fermentation and the drying …

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 …

In this study, protective effects of insoluble-bound polyphenol extracts from adlay seed
against H 2 O 2-induced oxidative stress in HepG2 cells were investigated. Each fraction of …

The quality of cocoa depends on both the origin of the cacao and the processing stages. The
roasting process is critical because it develops the aroma and flavor, changing the beans' …