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 …

One of the largest food commodities exported from the developing countries to the rest of the
world, cocoa has gained increasing attention on the global market—raising many questions …

This is the first book to focus on the scientific principles underlying the fermentation
processes of cocoa and coffee beans and their impact on product quality and safety. The text …

All cocoa varieties originate from the Criollo and Forastero varieties. These varieties are
considered indigenous to the Upper Amazon basin. Sufficient and ripe pulp (mature pods) …

Abstract Changes in acidification, sugars and mineral composition of cocoa pulp during
fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated …

Fermentation is of utmost relevance in cocoa processing. Limited information is available on
the impact of fermentation on nitrogenous compounds which are associated with relevant …

Essential cocoa-specific aroma precursors are generated during fermentation of cocoa
seeds by proteolysis of the vicilin-like globulin. This particular storage protein consists of …

Sensory evaluation of roasted cocoa not only revealed cocoa-specific but also more or less
pronounced nutty-specific aroma notes. Essential precursors of the corresponding volatile …

The physicochemical and microbiological dynamics during the fermentation phase of the
CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after …

El estudio de algunos compuestos químicos, tiene gran relevancia en la calidad y desarrollo
aromático del cacao, ya que en función del tratamiento al cual sean sometidas las …