encouraging sustainable, responsible cocoa growing

Cacao Research: Post-Harvest

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In this section:

• Fermentation
• Drying
• Processing
• Methodology
• Roasting
• Aroma
• Quality

Fermentation

• Free amino acid amounts in raw cocoas from different origins. Eur. Food & Research Technology. 2006. Vol. 222, p. 432-438. by Rohsius, C.; Matissek, Reinhard,; Lieberei, R. [PDF: 282KB]
• Cocoa and Coffee," Food Microbiology - Fundamentals and Frontiers, 2001. by S. Thompson, K. Miller and A. Lopez [PDF: 1.54 MB]
• The microbial ecology of cocoa bean fermentation in Indonesia. International Journal of Food Microbiology, vol. 86, p. 87-99, 2003 by M.M. Ardhana and G.H. Fleet [PDF: 251 KB] posted Jan. 17 2007
• Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. International Journal of Food Microbiology, vol. 114, p. 124-130, 2007. by S. Lagunes-Galvez, G. Loiseau, J.L. Paredes, M. Barel, and J.P. Guiraud. [PDF: 442 KB] posted Mar. 30 2007
• The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. International J. Food Microbiology, vol. 114, p. 168-186, 2007. by D.S. Nielsen, O.D. Teniola, L. Ban-Koffi, M. Owusu, T.S. Andersson, and W.H. Holzapfel. [PDF: 2 MB] posted Mar. 30 2007
• Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fementation fo Cocoa Beans in Ghana. Applied and Environmental Microbiology, vol. 73, p. 1809-1824, 2007. by N. Camu, T. De Winter, K. Verbrugghe, I. Cleenwerck, P. Vandamme, J.S. Takrama, M. Vancanneyt, and L. De Vuyst. [PDF: 636 KB] posted May 1 2007
• Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana. Applied and Environmental Microbiolgoy AEM, vol. 74., p. 86-98, 2008 by N. Camu, D. Gonzalez, T. De Winter, A. Van Schoor, K. De Bruyne, P. Vandamme, J.S. Takrama, S.K. Addo, and L. De Vuyst. [PDF: 728 KB] posted February 1 2008
• Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria. Current Microbiology, vol. 56, p. 306-314, 2008 by M. Kostinek, L. Ban-Koffi, M. Ottah-Atikpo, D. Teniola, U. Schillinger, W.H. Holzapfel, and C. Franz. [PDF: 345 KB] posted April 1 2008
• Chemical analysis of Criollo Porcelana cocoa (Theobroma cocoa L.) in the south of Maracaibo Lake <Original> Analisis quimico del cacao criollo porcelana (Theobroma cacao L.) en el Sur del Lago de Maracaibo. Spanish, English abstract. Revista de la Facultad de Agronomia, vol. 24, p. 522-546, 2007. by E. Portillo, L. Graziani de Farinas, and E. Betancourt [PDF: 140 KB] posted June 28 2008

Drying

• Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans. J. Food Processing and Preservation, vol. 30, p.280-298, 2006. by N. Ramli, O. Hassan, M. Said, W. Samsudin, and I. Nor Aini [PDF: 177 kb]
• Quality of cocoa beans dried using a direct solar dryer at different loadings. Journal Science Food Agriculture, vol. 86, p. 1237-1243, 2006. by C.L. Hii, R. Abdul Rahman, S. Jinap, and Y. B. Che Man [PDF: 120 KB]
• Moisture, acidity and temperature evolution during cacao drying. J. Food Engineering, 2007, vol. 79, p. 1159-1165. by P. Garcia-Alamilla, M.A. Salgado-Cervantes, M. Barel, G. Berthomieu, G.C. Jimenes, and M.A. Garcia-Alvarado. [PDF: 453 KB] posted Mar. 30 2007

Processing

• On the porous mesostructure of milk chocolate viewed with atomic force microscopy. Lebensmittel- Wissenschaft + Technol, vol. 39, p. 852-860, 2006. by D. Rousseau. [PDF: 732 kb]
• Effect of roasting on the radical scavenging activity of cocoa beans. Eur. Food & Research Technology, 2006, vol. 222, p. 368-375. by Summa, C., et al.[PDF: 317KB]
• Investigation of aromatic compounds in roasted cocoa powder by J. Serra Bonvehi [PDF: 239kb]
• Influence of emulsifier type and content on functional properties of polysaccharide lipd based edible films by Barbara Bravin, et al [PDF: 273 kb]
• Food Microbiology: Fundamentals and Frontiers by M.P. Doyle, L. R. Beuchat and T. J. Montville [PDF: 6.39 MB--large file]
• Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. Journal of Agricultural and Food Chemistry, vol. 50, p. 2385-2391. by C. Counet, D. Callemien, C. Ouwerx, and S. Collin. [PDF: 56 kb]
• Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder. European food research and technology A, vol. 223, pp. 675-681, 2006. by U. Krings, K. Zelina, W. Shimin, and R.G. Berger [PDF:236 KB] posted Nov. 2 2006.
• Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Quality and Preference, vol. 17, p 582-589, 2006. by D. Labbe, L. Damevin, C. Vaccher, C. Morgenegg, and N. Martin. [PDF: 156 KB] posted Dec. 4 2006
• The microwave-assisted process (MAP): Extraction and deterimination of fat from cocoa powder and cocoa nibs. Journal of Food Engineering, vol. 79, p. 1110-1114. by S. ElKhori, J.R.J Pare, J.M.R. Belanger, and E. Perez. [PDF: 124 KB] posted Jan. 2 2007
• The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans. European Food Research and Technology, 2007, vol. 3, p. 2. by D.A. Sukha, D.R. Butler, P. Umaharan, and E. Boult. [PDF: 255 KB] posted Feb. 27 2007
• Development of a gas-liquid chromatographic method for the Analysis of fatty acis tryptamides in cocoa products. J. Agric. Food Chem., vol. 54, p. 3199-3203, 2006. by B. Hug, P.-A. Golay, F. Guiffrida, F. Dionisi, and F. Destaillanto [PDF: 64 KB] posted Mar. 30 2007
• Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. International Journal Food Science Technology, vol. 42, p. 319-329, 2007 by D.R. Dias, R.F. Schwan, E.S. Freire and R. dos Santos Serôdio. [PDF: 613 KB] posted May 30 2007
• Quantification of 3-aminopropionamide in cocoa, coffee, and cereal products. Zeitschrift fur Lebensmittel-Untersuchung un Forschung. A, European food research and technology, vol. 225, p. 857-863, 2007 by M. Granvogl and P. Schieberle [PDF: 281 KB] posted October 2 2007
• Influence of cocoa components on the PCR detection of soy lecithin DNA. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung. A, European Food Research Technology, vol. 226, p. 247-254, 2007. by N. Gryson, K. Dewettinck, and K. Messens. [PDF: 368 KB] posted October 31 2007.
• Application of coefficient of friction to the separation of cocoa husk-beans mixture. Journal of Food Process Engineering, vol. 20, p. 584-592, 2007. by O. K. Owolafafe, B.S. Ogunsina, A.S. Gbadamosi, and O.O. Fabunmi. [PDF: 248 KB] posted October 31 2007.
• Quantification of 3-aminopropionamide in cocoa, coffee and cereal products: correlation with acrylamide concentrations determined by an improved clean-up method for complex matrices. European Food Research Technology A. 2007 by M. Granvogl and P. Schieberle[PDF: 281 KB] posted October 31 2007
• Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder. Analytica Chimica Acta, vol. 601, p. 77-86. by A. Vesela, A.S. Barros, A. Syntysa, I. Delgadillo, J. Copikova, M.A. Coimbra. [PDF: 1.47 MB] posted November 30 2007.
• Evaluation of the influence of lecithination and agglomeration on the physical properties of a cocoa powder beverage (cocoa powder beverage lecithination and agglomeration) <Original> Avaliacao da influencia dos processus de lecitinacao e de aglomeracao nas properiedades fisicas de achocolatado em po. Ciencia e Tecnologia de Alimentos, vol. 26, p. 666-671, 2006. by F.Z. Vissotto, F.M. Montenegro, J. M. dos Santos, and S.J.R. de Oliveira. [PDF: 1 MB] posted November 30 2007
• The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter. Journal of Food Engineering, vol. 85, p. 450-458, 2008 by E.K. Asep, S. Jinap, T.J. Tan, A.R. Russly, S. Harcharan, S.A.H. Nazimah. [PDF: 212 KB] posted February 1 2008
• Extraction and characterization of pectins from cocoa husks: a preliminary study. Food Chemistry, vol. 107 (3), p. 1353-1356, 2007 by C. Mollea, F. Chiampo, and R. Conti. [PDF: 118 KB] posted March 3 2008
• The use of an optimised organoleptic assessment protocol to describe and quantify different flavor attributes of cocoa liquors made from Ghana and Trinitario beans. Zeitschrift fur Lebensmittel-Untersuchung un Forschung. A, European Food Research and Technology, vol 226, p. 405-413, 2008 by D.A. Sukha, D.R. Butler, P. Umaharan, and E. Boult. [PDF: 259 KB] posted March 3 2008
• Evaluation of solid-phase micro-extraction coupled to gass chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Talanta (Oxford), vol. 74, p. 1166-1174, 2008. by S. Ducki, J. Milarres-Garcia, A. Zumbe, A. Tornero and A. Storey [PDF: 977 KB] posted March 31 2008
• Analysis and occurence of deoxynivalenol (DON) in cocoa. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, vol. 226, p. 1007-1112, 2008 by M. Raters and R. Matissek. [PDF: 344 KB] posted April 1 2008
• Ingredients used in chocolate industry. <Original in Portuguese> Ingredientes usados na indusria de chocolates. Revista Brasileira de Ciencias Farmaceuticas, vol. 43, p. 357-369, 2007 by M. Richter and S.C. da S. Lannes [PDF: 170KB] posted April 1 2008
• Flavanol and flavanol contents of cocoa powder products: influence of the manufacturing process. J. Agricultural Food Chemistry, vol. 56, p. 3111-3117, 2008 by Andres-Lacueva, M. Monagas, N. Khan, M. Izquierdo-Pulido, M. Urpi-Sarda, J. Permanyer, and R.M. Lamuela-Raventos. [PDF: 274 KB] posted June 3 2008
• Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size. Journal of Food Lipids, vol. 15, p. 263-276, 2008 by T-J. Tan, S. Jinap, A.E. Kusnadi, and N.S.A. Hamid. [PDF: 160 KB] Posted June 3 2008
• Potential uses of cocoa bean infested by Conopomorpha cramerella for polyphenol extraction. ASEAN Food Journal, vol. 15, p. 27-34, 2008 by Misnawi and W. Teguh [PDF: 812 KB] posted June 26 2008

Methodology

• Development of a gas-liquid chromatographic method for the analysis of fatty acid tryptmaides in cocoa products. Journal of agricultural and food chemistry. Vol. 54, p. 3199-3203, 2006. by B. Hug, P.A. Golay, F. Giuffrida, F. Dionisi, and F. Destaillats[PDF: 64]

Roasting

• Influence of roasting conditions on coloration of roasted cocoa beans. Journal of food engineering, vol. 77, p. 449-453, 2006 by W. Krysiak [PDF: 150 KB]
• Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments. Journal of Agricultural and Food Chemistry, vol. 54, p. 5530-5539, 2006. by T. Stark, S. Bareuther, and T. Hofmann [PDF: 134 KB] posted Dec. 4 2006
• Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) adn the antioxidant activity of cocoa beans (Theobroma cacao L.) Food Chemistry, vol. 106, p. 967-975, 2007 by M. Arlorio, M. Locatelli, F. Travaglia, J-D Coisson, E. Del Grosso, A. Minassi, G. Appendino, and A. Martelli. [PDF: 189 KB] posted January 2 2008

Aroma

• Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. Journal of Agricultural and Food Chemistry, vol. 54, p. 5521-5529, 2006. by F. Frauendorfer and P. Schieberle. [PDF: 144 KB] posted Dec. 5 2006

Quality

• Differentiation of Theobroma cacao and Theobroma grandiflorum using PCR. Abstract in English, in German <Original> Differenzierung von Theobroma cacao und Theobroma grandiflorum mittels PCR. Journal fur Verbraucherschutz und Lebensmittelsicherheit, vol. 2, p. 422-428, 2007. by I. Haase and M. Fischer. [PDF: 773 KB] posted April 25 2008