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 …

Due to recent developments in traceability systems, it is now possible to exchange
significant amounts of data through food supply chains. Farming practices applied by cocoa …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Confectionery Science and Technology Page 1 Richard W. Hartel · Joachim H. von Elbe Randy
Hofberger Confectionery Science and Technology Page 2 Confectionery Science and …

Different volatile and non-volatile compounds produced during the fermentation-drying
process are considered as indicatives of cocoa beans quality. We found thirty-nine different …

BACKGROUND: Spontaneous cocoa bean fermentation is characterised by a succession of
microbial activities. Cocoa flavour precursors are developed during fermentation and drying …

The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic
approach, encompassing both microbiological and metabolite target analyses. A culture …

The quality of commercial cocoa beans, the principal raw material for chocolate production,
relies on the combination of factors that include the type of planting material, the agricultural …

Cocoa and cocoa products have received much attention due to their significant polyphenol
contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates …

Application of a comparative aroma extraction dilution analysis on unroasted and roasted
Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of …