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Imidacloprid and Bifenthrin Residues in Cocoa Beans from Four Major Cocoa-Growing Regions of Ghana
West Africa accounts for over 70% of the world’s cocoa ( Theobroma cacao L .) beans exports, of which Ghana contributes about 21%. Nonetheless, the...
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Effect of gamma irradiation on the nutritional composition, phenolic compounds and fatty acids profiles in raw cocoa (Theobroma cacao L.) beans
The γ-irradiation effects on nutritional composition, phenolic compounds and fatty acids profile of cocoa beans were investigated. Raw cocoa bean...
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Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans
Microwave roasting of cocoa beans was studied as an alternative toward convection roasting. The impact of each roasting treatment was assessed based...
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Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives
In recent years, there has been a significant rise in the popularity of plant-based milk alternatives (PBMAs). This work examined the nutritional...
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Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion
Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans in acetic acid and further heated by microwave. Acetic acid...
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Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica
Volatile organic compounds (VOCs) are important to determine the aroma and sensory perception of cocoa. Starter cultures can modulate the volatile...
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Determination of Mineral Profile Using MIP OES and Physicochemical Composition of Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.)
The present study aims to evaluate the physicochemical composition and mineral profile of cocoa honey from different cocoa varieties (CCN51, PS1319,...
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Effects of roasting on alkylpyrazin compounds and properties of cocoa powder
The volatile flavor compounds are the most important indicators of the quality of cocoa beans, among which pyrazines are considered as the main and...
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Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content
Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to...
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Health Benefit: Risk Assessment of Trace and Essential Elements Found in Cocoa Beans and Derived Products
PurposeCocoa consumption, driven by the health benefits of mineral nutrients, is surging globally though, emerging evidence indicates anthropogenic...
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Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate
Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the...
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DNA Isolation from Cocoa-Derived Products and Cocoa Authentication by TaqMan Real-Time PCR
Cocoa (Theobroma cacao L.) is an international commodity used as an ingredient in the manufacturing of chocolate making its authentication a key...
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Influence of cocoa origin on the nutritional characterization of chocolate
In the past few years, an increasing growth has been observed in the demand for premium or specialty chocolates, including single origin, produced...
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Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits
Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was...
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Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process
Cocoa ( Theobroma cacao L.), one of the most important agricultural commodity products, is the key raw material for chocolate manufacturing. It is a...
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Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)
The quality of cocoa depends on both the origin of the cacao and the processing stages. The roasting process is critical because it develops the...
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Effects of enzymatic and ultrasonic-assisted extraction of bioactive compounds from cocoa bean shells
This study investigated the assistance of ultrasound and Viscozyme L in the extraction of alkaloid and phenolic compounds from cocoa bean ( Theobroma...
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Impact of processing on important cocoa off-flavour compounds
The compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during...
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Cocoa bean fingerprinting via correlation networks
Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa...
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Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines
The health benefits of cocoa depend on the flavan 3-ols, procyanidins, and methylxanthines, which decrease from the early stages of cocoa bean...
