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 originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important
commodity in the world and the main ingredient in chocolate manufacture. Its value and …

The objective of this paper is on the one hand to study the effect of heat processing (30 to
130° C for 2 h) on the stability and antioxidant activity of six flavonoids (rutin, naringin …

The present study focused on the application of pulsed electric fields (PEF) as an innovative
pre-treatment technique to improve the recovery of polyphenols from two food by-products …

Background Cocoa is one of the most well-known raw materials worldwide, meeting the
health expectations of consumers. Cocoa-based beverages have superior color, aroma and …

The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans
and chocolate produced from spontaneous and inoculated fermentations of different cocoa …

Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and
bioactive ingredients that have been associated with both its healthy and sensory properties …

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 …

Cocoa is the target of increased scientific research as it is one of the richest source of
bioactive compounds. The formation of bioactive amines and their changes in cocoa beans …

A comprehensive analysis of cocoa polyphenols from unfermented and fermented cocoa
beans from a wide range of geographic origins was carried out to catalogue systematic …