Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.

@article{Lima2011TheobromaCL,
  title={Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.},
  author={L{\'i}dia J. R. Lima and Maria Helena Morgani de Almeida and Martinus J. R. Nout and Marcel H. Zwietering},
  journal={Critical reviews in food science and nutrition},
  year={2011},
  volume={51 8},
  pages={731-61}
}
The quality of commercial cocoa beans, the principal raw material for chocolate production, relies on the combination of factors that include the type of planting material, the agricultural practices, and the post-harvest processing. Among these, the fermentation of the cocoa beans is still the most relevant since it is the process whereby the precursors of the cocoa flavor arise. The formation of these precursors depends on the activity of different microbial groups on the beans pulp. A… CONTINUE READING

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