Cocoa seeds are the key raw material in chocolate manufacturing. Traders separate them
into bulk and fine or flavour cocoa. The latter is characterized by the presence of special …

The influence of the roasting procedure on the composition of key aroma compounds in
fermented Forastero cocoa beans was investigated. For this purpose, the volatile fractions …

The chemical composition and sensory profile of cocoa beans are essential factors
determining the quality of cocoa‐based products. In this study, cocoa bean samples were …

Cocoa seed fermentation involves a well-stabilized succession of microbial processes and
the action of enzymes. Microorganisms (yeast, lactic acid bacteria, and acetic acid bacteria) …

Cocoa currently faces differentiation processes toward niches of specialty products, leading
to greater competitiveness for producers who must compete with products differentiated by …

The development of cocoa flavor and aroma is a complex phenomenon that depends on
how the fermentation and roasting processes are carried out. During fermentation, the …

Fermentation is a very vital stage of cocoa processing to obtain high quality chocolate
product. This study was conducted to obtain an optimal result of chocolate fermentation by …

ABSTRAK Penelitian Pengaruh Formulasi Dan Asal Biji Kakao Fermentasi Terhadap Mutu
Dan Citarasa Dark Chocolate telah dilakukan. Penelitian ini bertujuan untuk mengetahui …

Amino acids (AA) composition in cocoa beans can predict the synthesis of compounds
which affect cocoa flavor. Thus, their determination is of great interest for the community …

The aims of the study was to improve quality of cocoa bans by fermentation of sun dried
cocoa beans. The characteric fermented cocoa beans was determined by maesuring amino …