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 …

This review examined the factors that influence flavour volatiles of cocoa beans and the
volume of work that needs to be done on these factors and their impact on the flavour …

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 …

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 …

Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the
microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

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 …

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 …

Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

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 …