Knowledge Center
Research Documents: Post Harvest
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Illeghems, K., De Vuyst, L., Papalexandratou, Z., Weckx, S. Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity. PLoS One. 2012, vol. 7(5):e38040. Epub 2012 May 29.
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Stark, T.; Bareuther, S.; Hofmann, T . Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols. Journal of agricultural and food chemistry. Vol. 53 (13), p. 5407-5418.
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Bonvehi, J.S. Investigation of aromatic compounds in roasted cocoa powder. Eur. Food Research and Technology, vol. 221, p. 19-29. 2005.
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Hug, B.; Golay, P.A.; Giuffrida, F.; Dionisi, F.; Destaillats, F . Development of a gas-liquid chromatographic method for the analysis of fatty acid tryptamides in cocoa products. Journal of agricultural and food chemistry. Vol. 54, p. 3199-3203, 2006.
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Stark, T.; Bareuther, S.; Hofmann, T. 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.
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Labbe, D.; Damevin, L.; Vaccher, C.; Morgenegg, C.; Martin, N. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Quality and Preference, vol. 17, p. 582-589, 2006.
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Frauendorfer, F.; Schieberle, P. 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.
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Krysiak, W . Influence of roasting conditions on coloration of roasted cocoa beans. Journal of food engineering, vol. 77, p. 449-453, 2006.
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