Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

2016/01/18 by John Edem Kongor, Michael Hinneh, Davy Van de Walle +3 · 396 citations
Agricultural and Biological Sciences · Chemistry · #Antioxidant #Biochemistry #Biology #COCOA BEAN #Chemistry #Cocoa and Sweet Potato Agronomy #Fermentation #Flavour #Food Chemistry and Fat Analysis #Food science #Horticulture #Organoleptic #Polyphenol #Proteins in Food Systems #Roasting #Tannin #Theobroma

paper · doi:10.1016/j.foodres.2016.01.012

published in Food Research International 82, 44-52 (Elsevier BV)

openalex publication_date 2016/01/18 · crossref created 2016/01/18 · crossref issued 2016/04/01 · crossref published 2016/04/01 · crossref published-print 2016/04/01 · crossref deposited 2019/09/03 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/04 · crossref indexed 2026/08/04

Citations

• Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)
• TECHNICAL EFFICIENCY AND PRODUCTIVITY POTENTIAL OF COCOA FARMERS IN WEST AFRICAN COUNTRIES
• Post‐harvest pod storage: A method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia
• The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
• Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate

Cited by

• Soil security for developing and sustaining cocoa production in Papua New Guinea
• Theobroma cacao [wikipedia]