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 …

Several research efforts on cocoa have been focused on parameters for controlling the
transformation process to guarantee homogeneity and quality of cocoa beans, the main raw …

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 …

Fermented cocoa beans can be described as a complex matrix that integrates the chemical
history of beans, their processing, and environmental factors. This study presents an …

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 …

There is a growing interest in the identification of chemometric markers that allow the
distinction and authentication of dark-chocolates according to their cocoa geographical …

Currently several factors/trends contribute to the approaches focused on flavor development
in chocolate. In the current restructuring of the global cacao source chain, where more focus …

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 …