The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans

Formation of volatile compounds during cupuassu fermentation: Influence of pulp concentration

“…Eskes et al, (2007), demonstrated that compounds related to fruity and floral aromas in the products from cocoa beans were originated in the pulp. These compounds are present in fine chocolate and absent in bulk chocolate (Sukha, Butler, Umaharan, & Boult, 2008). These findings support the role of pulp on the formation of flavor compounds.…”

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins

“…Briefly fermentation of cocoa beans from seven different countries (Ecuador, Madagascar, Cameroon, Ghana, Indonesia, Dominican Republic and Trinidad and Tobago) took place in boxes. For the 30 micro-fermentation trials, 700 g of cocoa beans introduced in nets were placed in fermentation boxes at different defined levels (Sukha, Butler, Umaharan, & Boult, 2008). Fermentation lasted for 6 days with mixing every 2 days (48 and 96 h).…”

The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

“…It is important to note that plant genetics (cultivar) and environmental conditions of crop cultivation (climate, soil quality and richness, water management, shade canopy management, pollination, etc.) are the fi rst determinants of the fi nal cocoa fl avor (Sukha et al 2008 ).…”