Cocoa beans, the seeds of the tree Theobroma cacao L., are the key raw material for
chocolate production that implies an extensive post-harvest process. Chocolate properties …

In this review, the three different NMR-based approaches usually used to study foodstuffs
are described, reporting specific examples. The first approach starts with the food of interest …

Cocoa is a high-value commodity that appeals to the consumer's taste, but it is also
renowned for its antioxidant and healthy properties. Many of these characteristics as well as …

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 …

Cocoa products are obtained from the seeds of Theobroma cacao L. In this research, cocoa
liquor and chocolate produced from cocoa beans from West Africa (Forastero,“bulk” cacao) …

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 …

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 …

Peptides and amino acids generated during cocoa bean fermentation are the most important
precursors for the development of cocoa aroma, however cocoa oligopeptide fraction is …

Background Cocoa beans are at risk of food fraud and adulteration due to the many steps in
the supply chain and the price difference between 'fine'and 'bulk'cocoa. Consequently …

Nacional is a worldwide recognized Ecuadorian cocoa variety. However, little is known
regarding its phytochemical profile and how the production area influences its nutritional …