Cacao Research: Post-Harvest

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In this section:

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

 

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
• Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. International Journal of Food Microbiology, vol. 125, p. 79-90, 2008 by L. De Vuyst, N. Camu, T. De Winter, K. Vandemeulebroecke, V. Van de Perre, M. Vancanneyt, and C. De Vos Paul. [PDF: 264 KB] posted August 1 2008
• Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. FEMS Yeast Research, vol. 8, p 788-798, 2008. by G.A. Leal Jr., L.H. Gomes, P. Efraim, F.C. De Almeida Tavares, and A. Figueira [PDF: 423 KB] posted August 1 2008
• Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra. International Journal of Food Microbiology, vol. 125, p. 133-140, 2008 by D.S. Nielsen, P. Snitkjaer, and F. van den Berg. [PDF: 1.7 MB] posted August 27 2008
• Implication of Bacillus sp. in the production of pectinolytic enzymes cocoa fermentation. World Journal of Microbiology & Biotechnology, vol. 24, p. 1753-1760, 2008 by H.D.G. Ouattara, B.L. Koffi, G.T. Karou, D.A. Sangar, S.L. Niamke, and J.K. Diopoh [PDF: 338 KB] posted August 27 2008
• Validation of the (GTG) SUB 5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. International Journal of Food Microbiology, vol. 125, p. 79-90, 2008. by L. DeVuyst, N. Camu, T. DeWinter, K. Vandemeulebroeck, V. VanDePerre, M. Vancanneyt, P. DeVos, and L. Cleenwerck. [PDF: 2.6MB] posted September 29 2008
• Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture, vol. 88, p. 2288-2297, 2008 by N. Camu, T. De Winter, S.K. Addo, J. S. Takrama, H. Bernaert and L. De Vuyst [PDF: 185 KB] posted November 20 2008
• Yeast diversity of Ghanaian cocoa bean heap fermentations. FEMS Yeast Research, vol. 9, p. 774-783., 2009 by H.M.Daniel, G. Vrancken, J.F.Takrama, N. Camu, P. De Vos and L. De Vuyst [PDF: 551KB] posted August 31 2009

 

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
• Identification and lipase-producing abilities of moulds isolated from Ivorian raw cocoa beans. Research Journal of Agriculture and Biological Sciences, vol. 3, p. 838-843, 2007 by T.S. Guehi, M. Dingkuhn, E. Cros, G. Fourny, R. Ratomahenina, G. Moulin, and A.C. Vidal. [PDF: 195 KB] posted September 29 2008
• Modeling using a new thin layer drying model and product quality of cocoa. Journal of Food Engineering, vol. 90, p. 191-198, 2009 by C.L. Hii, C.L. Law, and M. Cloke. [PDF: 380 KB] posted September 29 2008
• Thin layer drying kinetic of cocoa and dried product quality. Biosystems Engineering, vol. 102, p. 153-161, 2009 by C.L. Hii, C.L. Law, M. Cloke and S. Suzannah. [PDF: 450KB] posted April 23 2009
• Effect of drying temperature and drying air velocity on the drying rate and drying constant of cocoa bean. CIGR Ejournal, vol. 11, 2009 by M. Chinenye Ndukwu. [PDF: 75KB] posted July 31 2009
• Innovations in solar drying of the fine or flavour cocoa bean. The University of the West Indies, The Cocoa Research Unit, 2009 by D. Sukha [PDF: 4.2MB] posted November 16 2009
• Assessing drying rates of cacao beans using small samples.Cocoa Research Unit, U.W.I. St. Augustine, Trinidad, Annual Report, p. 52-58,2008 by S. Bharath and C. Bowen-O'Connor [PDF: 89KB] posted November 16 2009
• Development of an intermittent solar dryer for cocoa beans. Agricultural Engineering International: the CIGR Ejournal. Manuscript
  number 1292. Vol. XI. July, 2009 by A.O. Fagunwa, O. A. Koya, and M.O. Faborode [PDF: 281KB] posted November 16 2009
• Some quality characteristics of solar-dryed cocoa beans in St Lucia. Journal of Science Food Agriculture, vol. 76, p. 553-558, 1998 by A. Bonaparte, Z. Alikhani, C.A. Madramootoo and V. Raghavan [PDF: 173KB] posted November 16 2009
• Quantitative assessment of moisture damage for cacao bean quality using two-dimensional gas chromatography combined with time-of-flight mass spectrometry and chemometrics.  Journal of Chromatography A, 1217 [12], pp. 1963-1970, 2010 by E.M. Humston, J.D. Knowles, A. McShea, R.E. Synovec [PDF: 991KB] posted April 2, 2010 

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
• Variability of butterfat content in cacao (Theobroma cacao L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad. Plant Genetic Resources, doi:10.1017/S1479262108994132 by N. Khan, L.A. Motilal, D.A. Sukha, F.L. Bekele, A.D. Iwaro, G.G. Bidaisee, P. Umaharan, L.H. Grierson, and D. Zhang. [PDF: 119KB] posted August 1 2008
• Cocoa (Theobroma cacao L.) hulls: a possible commercial source of pectins. <Original in Spanish> La cascara de cacao (Theobroma cacao L): una posible fuente comercial de pectinas. Archivos Latinoamericanos de Nutricion, vol. 58, p. 64-70, 2008 by H. Barazarte, E. Sangronis and E. Unai. [PDF: 59 KB] posted August 27 2008
• Headspace gas chromatography-mass spectrometry determination of alkylpyrazines in cocoa liquor samples. Food Chemistry, vol. 112, p. 253-257, 2008. by M. del Rosario Brunetto, Y.D. Cayama, L. Gutierrez, S.C. Roa, Y.C. Mendez, M. Gallignani, A. Zambrano, D. Gomez and G. Ramos. [PDF: 261 KB] posted September 29 2008
• Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. African Journal of Agricultural Research, vol. 3, p. 174-179, 2008 by T.S. Guehi, M. Dingkuhn, E. Cros, G. Fourny, R. Ratomahenina, G. Moulin, A.C. Vidal. [PDF: 118 KB] posted September 29 2008
• Improving the quality of agro-wastes by solid state fermentation: enhanced antioxidant activities and nutritional qualities. World Journal Microbiology & Biotechnology, vol. 24, p. 2369-2374 2008 by A. Lateef, J.K. Oloke, E.B. Gueguim Kana, S.O. Oyeniyi, O.R. Onifade, A.O. Oyeleye, O.C. Oladosu, and A.O. Oyelami. [PDF: 175 KB] posted September 29 2008
• Effect of cocoa butter replacement with a glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal of the science of Food and Agriculture, vol. 89, p. 163-167, 2009 by S. Lee; G. Biresaw; M.P. Kinney and G.E. Inglett. [PDF: 173KB] posted December 29 2008
• Application of alpha-tocotrienol for detection of palm mid-fraction indark chocolate formulation. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung. European food research and technology, vol. 228, p. 163-168, 2008 by E. Moazami Farahany; J. Selamat; Y. Bin Che Man and N.A. Idris. [PDF: 261KB] posted December 29 2008
• Crystallization Kinetics of Cocoa Fat Systems: Experiments and Modeling. Journal of the American Oil Chemists' Society, vol. 85, p. 1115-1126, 2008 by S. Padar; S.A.K. Jeelani and E.J. Windhab. [PDF: 541KB] posted December 29 2008
• Making chocolate from scratch. University of Hawaii, Cooperative Extension Service. Food Safety and Technology, FST-33, 2009 by H.C. Bittenbender and E. Kling [PDF: 517 KB]posted February 24 2009
• Development and evaluation of a laboratory scale conch for chocolate production. International Journal of Food Science & Technology, vol. 44, p. 616-622, 2009 by A. Bordin Schumacher, A. Brandelli, E.W. Schumacher, F.C. Macedo, L. Pieta, T. Venzke Klug and E. Vogt de Jong [PDF: 242 KB] posted April 8 2009
• Modeling temperature in chocolate mass to predict tempering quality. European Journal of Lipid Science and Technology, vol. 111, p. 273-279, 2009 by D. Bettens, Y. Kegelaers, B. Haut, V. Halloin and F. Debaste [PDF: 382KB] posted June 9 2009
• Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn SUP 2+ supplementation on the fermentation process. African Journal of Biotechnology, vol. 8, p. 1950-1958, 2009 by F. Alemawor, V.P. Dzogbefia, E.O.K. Oddoye and J.H. Oldham [PDF: 197KB] posted July 31 2009
• Textural changes in chocolate characterized by instrumental and sensory techniques. Journal of Texture Studies, vol. 40, p. 427-444, 2009 by L.M. Andre-Nightingale, S.Y.Lee and N.J.Engeseth [PDF: 313KB] posted August 31 2009
• Effect of farm and industrial processing on the amino acid profile of cocoa beans. Food Chemistry, vol. 118, p. 357-363, 2009 by E.I. Adeyeye, R.O. Akinyeye, I. Ogunlade, O. Olaofe and J.O. Boluwade, J.O [PDF: 172KB] posted September 22 2009
• Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder.  J.Food Science, vol. 74, p. C456-C461, 2009 by L. Stahl, K.B. Miller, J. Apgar, D.S. Sweigart, D.A. Stuart, N. McHale, B. Ou, M. Kondo and W.J. Hurst [PDF: 730KB] posted September 22 2009 
• Avaliacao de substitutos de cacao e estudo sensorial de achocolatados formulados.  Ciencia e Tecnologia de Alimentos, vol. 29, p. 247-253, 2009 by M.L. Medeiros [PDF: 237KB] posted November 9 2009
• Controlling fat bloom formation in chocolate - Impact of milk fat on microstructure and fat phase crystallization.  Food Chemistry, vol. 119, pp. 286-297, 2010 by S. Sonwai and D. Rousseau [PDF: 1760KB] posted November 9 2009  
• Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate.  JAOCS, Journal of the American Oil Chemists' Society, DOI 10.1007/s11746-009-1948-9, 2009 by B.J.D. Le Révérend, P.J. Fryer, S. Coles and S.A. Bakalis [PDF: 247KB] posted December 22 2009
• Thermal inactivation of Salmonella spp. during conching.  LWT - Food Science and Technology, Article in Press. By T. Krapf; C. Gantenbein-Demarchi. [PDF: 199KB] posted February 19, 2010   
• Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration. Journal of Food Engineering, vol.97 (3), p. 283-291, 2010 by F.Z. Vissotto; L.C.Jorge; G.T. Makita; M.I. Rodrigues; F.C. Menegalli. [PDF: 389KB] posted February 19, 2010  
• Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by selected ion flow tube-mass spectrometry (SIFT-MS).  Journal of Food Science, 75 (1), pp. C121-C127, 2010 by Y. Huang, S.A. Barringer. [PDF: 367KB] posted March 1, 2010
• Bloom formation on poorly-tempered chocolate and effects of seed addition.  Journal of the American Oil Chemists' Society, 87 (1), pp. 19-27, 2009 by Y. Kinta, R.W. Hartel. [PDF: 681KB] posted March 1, 2010

• Production and Characterization of Juice from Mucilage of Cocoa Beans and its Transformation into Marmalade.  Pakistan Journal of Nutrition, vol. 8, p. 129-133, 2009 by K.Y.B. Anvoh, A. Zoro Bi, D. Gnakri. [PDF: 1.14MB] posted July 7, 2010

 

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]
• Triacylglycerol Analysis of Fats and Oils by Evaporative Light Scattering Detection. Journal of the American Oil Chemists'Society, Vol. 86, p. 19-25, 2009 by R. Rombaut, N. De Clercq, I. Foubert and K. Dewettinck. [PDF: 265KB] posted February 25, 2009

 

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
• Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. J. Agricultural and Food Chemistry, Vol. 57, p. 147-152, 2009 by T. Oliviero, E. Capuano, B. Cammerer and V. Fogliano. [PDF: 298KB] posted February 25 2009

 

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
• Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry. Food Chemistry, vol. 113, p. 208-215, 2008. by E. O. Afoakwa, A. Paterson, M. Fowler and A. Ryan. [PDF: 280 KB] posted November 21 2008
• Changes in key aroma compounds of Criollo cocoa beans during roasting. Journal of Agricultural and Food Chemistry, vol. 56, p. 10244-51, 2008 by F. Frauendorfer and P. Schieberle [PDF: 209KB] posted December 29 2008
• Subunit structure of the vicilin-like globular storage protein of cocoa seeds and the origin of cocoa-and chocolate-specific aroma precursors. Food chemistry, vol. 113, p. 903-913, 2009 by U. Kratzer; R. Frank; H. Kalbacher; B. Biehl; J. Wostemeyer and J. Voigt [PDF: 215KB] posted December 29 2008
• Sensory profile, acceptability and their relationship for diabetic/reduced calorie chocolates. Food Quality and Preference, vol. 20, p. 138-143, 2009 by L.L. Melo; M. Medeiros de Bolini; H.M. Andre; P. Efraim [PDF: 193KB] posted January 15 2009
• Sensory description of dark chocolates by consumers. Food Science and Technology, Vol. 42, p. 534-539, 2009 by I. Thamke, K. Durrschmid and H. Rohm. [PDF: 465KB] posted February 25, 2009

•  Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women. Regulatory Peptides, doi:10.1016/j.regpep.2010.01.05, 2010 by E.T. Massolt, P.M. van Haard, J.F. Rehfeld, E. F. Posthuma, E. van der Veer, D.H. Schweitzer [PDF: 513KB] posted April 2, 2010  

 

 

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
• Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. International Journal of Food Science & Technology, vol. 44, p. 168-180, 2009 by S.S. Noor-Soffalina; S. Jinap; S. Nazamid; S.A.H. Nazimah. [PDF: 534KB] posted January 15 2009
• Statistical correlations between mineral element composition, product information and retail price of powdered cocoa beverages in Nigeria.  Journal of Food Composition and Analysis, vol. 22, p. 212-217, 2009 by T.A. Shittu and B.A Badmus, B. A. [PDF; 211KB] posted July 31 2009
• Polycyclic aromatic hydrocarbons (PAH) in chocolate on the German market. Journal fur Verbraucherschutz und Lebensmittelsicherheit, vol. 4, p. 128-135, 2009 by K. Ziegenhals, K. Speer and W. Jira. [PDF: 366KB] posted July 31 2009
• Iron bioavailability of cocoa powder as determined by the Hb regeneration efficiency method. British Journal of Nutrition, vol. 102, p. 215-22, 2009 by K. Yokoi, A. Konomi and M.Otagi [PDF: 106KB] posted August 31 2009 
• Impact of industrial treatments on ochratoxin A content in artificially contaminated cocoa beans. Food Additive and Contaminants, vol. 26, p. 1081-1088, 2009 by P. Manda. D.S. Dano, J.H. Kouadio, A. Diakite, B. Sangare-Tigori, M.J.M. Ezoulin, A. Soumahora, A. Dembele and G. Fourny [PDF: 174KB] posted December 22 2009
• Enteropathogens in cocoa pre-processing. Food Control, vol. 21 (4), pp. 408-411, 2010 by M. da Silva do Nascimento, M.; N. d Silva, N.; I.F. da Silva, I.F.; J.D.C. da Silva; E.R. Marques; A. R. Barbosa Santos. [PDF: 151KB] posted February 19, 2010
• Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts.   Innovative Food Science and Emerging Technologies, 11 (1), pp. 177-186, 2010 by S.F. Mexis, A.V. Badeka, K.A. Riganakos, M.G. Kontominas. [PDF: 928KB] posted March 1, 2010
• Quantification of theobromine and caffeine in saliva, plasma and urine via liquid chromatography-tandem mass spectrometry: A single analytical protocol applicable to cocoa intervention studies. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 878 (3-4), pp. 409-416, 2010 by A.S. Ptolemy, E. Tzioumis, A. Thomke, S. Rifai, M. Kellogg. [PDF: 471KB] posted March 1, 2010
• Polymorphic phases of natural fat from Cupuassu (Theobroma grandiflorum) beans: A WAXS/SAXS/DSC stud. Crystal Growth and Design, 9 (12), pp. 5155-5163, 2009 by J.C. Silva, T.S. Plivelic, M.L. Herrera, N. Ruscheinsky, T.G.  Kieckbusch, V. Luccas, I.L. Torriani, I.L. [PDF: 1.1MB] posted March 1, 2010
• Molecular composition dynamics and structure of cocoa butter. Crystal Growth and Design, 10 (1), pp. 205-217, 2010 by R. Campos, M. Ollivon, A.G. Marangoni.  [PDF: 1.9MB] posted March 1, 2010  
• Determination of the provenance of cocoa by soil protolith ages and assessment of anthropogenic lead contamination by Pb/Nd and lead isotope ratios.  Journal of Agricultural and Food Chemistry, 58 (2), pp. 713-721, 2010 by W.I. Manton. [PDF: 161KB] posted March 1, 2010
• Differentiation of chocolates according to the cocoa's geographical origin using chemometrics.   Journal of Agricultural and Food Chemistry, 58 [3], pp. 1478-1483, 2010. By A. Cambrai, C. Marcic, S. Morville, P.S. Houer, F. Bindler, E. Marchioni  [PDF: 1.1MB]. posted April 2, 2010

 

Composting

• Ruminal degradation of silage of elephantgrass wilted or with different levels of cocoa meal. <ORIGINAL> Degradacao ruminal de silagem de capim-elefante emurchecido ou com diferentes niveis de farelo de cacao. Revista Brasileira de Zootecnia, vol. 37, p. 1347-1354, 2008 by G.G. Pinto de Carvalho, R. Garcia, P.A.J. Vieira, E. Detmann, O. Pereira, and P.F.F.E. Gomes [PDF: 66 KB] posted October 31 2008
• Ruminal degradation of elephant grass silage added with sugarcane and cocoa meal. <Orginal> Degradacacao ruminal da silagem de capim elefante aditivado com cana-de-acucar e farelo de cacau. Ciencia e Agrotecnologia, vol. 32, p. 948-954, 2008 by F.A. Teixeira, C.M. Veloso, A.V. Pires, F.F. da Silva, P.V.N. Nascimiento, and G.G.P. de Carvalho [PDF: 116 KB] posted October 31 2008