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

Comparative Evaluation of Computational and Experimental Analysis of Polyphenol Oxidase from Cocoa (Theobroma cacao L.)

“…It forms the major agricultural export commodity for several producing countries in West and Central Africa, such as Cote d'Ivoire, Ghana, Nigeria and Cameroon. Cocoa belongs to the family of Sterculiaceae and the genus Theobroma [1]. About 70% of the world's cocoa production takes place in the equatorial region of West Africa, and the rest in the equatorial regions of Central and South America, the West Indies, and tropical areas of Asia [2].…”

“…However, while global demand for sustainable cocoa is growing annually by 2 to 3%, and West Africa still contributes about 70% of the global supply, this region is confronted with a 2% annual decline in production. Polyphenols in cocoa beans have been reported to exhibit anti-carcinogenic, anti-atherogenic, and vasodilatory effects and they exert them mainly as antioxidants [1].…”

Colour and Antioxidant Properties of Cocoa Beans From Pods Storage and Fermentation Using Shallow Box

“…A previous study revealed that the unfermented cocoa bean containing 120 to 180 g/kg of polyphenolic compounds. The polyphenols compositions in cocoa seeds are 4% of anthocyanins, 37% of flavanols and 58% of proanthocyanidins (Kongor et al, 2016;Bordiga et al, 2015;Voigt & Lieberei, 2014). The anthocyanins are a pigment compound that responsible for the purple colour of cacao seed.…”

“…During fermentation, the polyphenols are reported either being hydrolyzed by a glycosidase or oxidized by polyphenol oxidase (Kongor et al, 2016). The anthocyanins are hydrolyzed and producing a component of anthocyanidins and sugar, resulting in the colour of cotyledon gradually faded or bleached.…”

Physicochemical characterization of Theobroma cacao L. mucilage, in Ecuadorian coast

“…There are among 5 to 6 million farmers in developing countries that produce about 90% of the cocoa production and 40 to 50 million of people depend upon cocoa for their livelihoods (Kongor et al, 2016). Ecuador is the eighth most important exporter of cocoa, a crop that is principally used for the elaboration of chocolate (Pérez -Neira, 2016).…”