[1]

Predan GMI, Lazăr DA, Lungu II. 2019. Cocoa industry—from plant cultivation to cocoa drinks production. In Caffeinated and Cocoa Based Beverages, ed. Grumezescu AM, Holban AM. UK: Academic Press, Elsevier. pp. 489−507. https://doi.org/10.1016/b978-0-12-815864-7.00015-5

[2]

Kongor JE, Hinneh M, Van de Walle D, Afoakwa EO, Boeckx P, et al. 2016. Factors influencing quality variation in cocoa ( Theobroma cacao) bean flavour profile—A review. Food Research International 82:44−52

doi: 10.1016/j.foodres.2016.01.012
[3]

Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G. 2019. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics. Food Research International 123:684−96

doi: 10.1016/j.foodres.2019.05.041
[4]

Nair KP. 2021. Cocoa (Theobroma cacao L.). In Tree Crops. Cham: Springer. pp. 153−213. https://doi.org/10.1007/978-3-030-62140-7_5

[5]

Food and Agriculture Organizationof the United Nations. 2023. FAO STAT: Crops and livestock products. www.fao.org/faostat/zh/#data/QCL.

[6]

Khan N, Khymenets O, Urpí-Sardà M, Tulipani S, Garcia-Aloy M, et al. 2014. Cocoa polyphenols and inflammatory markers of cardiovascular disease. Nutrients 6(2):844−80

doi: 10.3390/nu6020844
[7]

Sioriki E, Tuenter E, Van de Walle D, Lemarcq V, Cazin CSJ, et al. 2022. The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds. Food Chemistry 318:132082

doi: 10.1016/j.foodchem.2022.132082
[8]

Montagna MT, Diella G, Triggiano F, Caponio GR, Giglio OD, et al. 2019. Chocolate, “food of the gods”: History, science, and human health. International Journal of Environmental Research and Public Health 16(24):4960

doi: 10.3390/ijerph16244960
[9]

Tafuri A, Ferracane R, Ritieni A. 2004. Ochratoxin A in Italian marketed cocoa products. Food Chemistry 88(4):487−94

doi: 10.1016/j.foodchem.2004.01.061
[10]

Li F, Wu B, Yan L, Qin X, Lai J. 2021. Metabolome and transcriptome profiling of Theobroma cacao provides insights into the molecular basis of pod color variation. Journal of Plant Research 134(6):1323−34

doi: 10.1007/s10265-021-01338-9
[11]

Adewale DB, Adeigbem OO, Adenuga OO, Adepoju AF, Muyiwa AA, et al. 2013. Descriptive and discriminatory significance of pod phenotypic traits for diversity analysis of cocoa genotypes. Journal of Plant Breeding and Genetics 1(3):131−37

[12]

De Vuyst L, Weckx S. 2016. The cocoa bean fermentation process: from ecosystem analysis to starter culture development. Journal of Applied Microbiology 121(1):5−17

doi: 10.1111/jam.13045
[13]

Motamayor JC, Lachenaud P, Da Silva E Mota JW, Loor R, Kuhn DN, et al. 2008. Geographic and genetic population differentiation of the Amazonian chocolate tree ( Theobroma cacao L). PLoS ONE 3(10):e3311

doi: 10.1371/journal.pone.0003311
[14]

Li Y, Zhang D, Motilal LA, Lachenaud P, Mischke S, et al. 2021. Traditional varieties of cacao ( Theobroma cacao) in Madagascar: their origin and dispersal revealed by SNP markers. Beverage Plant Research 1:4

doi: 10.48130/bpr-2021-0004
[15]

Graziani De Fariñas L, Ortiz De Bertorelli L, Angulo J, Parra P. 2002. Características físicas del fruto de cacaos tipos criollo, forastero y trinitario de la localidad de Cumboto, Venezuela. Agronomía tropical 52(3):343−62

[16]

Asep EK, Jinap S, Tan TJ, Russly AR, Harcharan S, et al. 2008. The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter. Journal of Food Engineering 85(3):450−58

doi: 10.1016/j.jfoodeng.2007.08.008
[17]

Gu F, Tan L, Wu H, Fang Y, Xu F, et al. 2013. Comparison of cocoa beans from china, indonesia and papua new guinea. Foods 2(2):183−97

doi: 10.3390/foods2020183
[18]

Oracz J, Żyżelewicz D. 2020. Antioxidants in Cocoa. Antioxidants 9(12):1230

doi: 10.3390/antiox9121230
[19]

Scalone GLL, Textoris-Taube K, De Meulenaer B, De Kimpe N, Wöstemeyer J, et al. 2019. Cocoa-specific flavor components and their peptide precursors. Food Research International 123:503−15

doi: 10.1016/j.foodres.2019.05.019
[20]

Joel N, Pius B, Deborah A, Chris U. 2013. Production and quality evaluation of cocoa products (plain cocoa powder and chocolate). American Journal of Food and Nutrition 3(1):31−38

[21]

Albertini B, Schoubben A, Guarnaccia D, Pinelli F, Della Vecchia M, et al. 2015. Effect of fermentation and drying on cocoa polyphenols. Journal of Agricultural and Food Chemistry 63(45):9948−53

doi: 10.1021/acs.jafc.5b01062
[22]

Peláez PP, Bardón I, Camasca P. 2016. Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor. Scientia Agropecuaria 7(4):355−65

doi: 10.17268/sci.agropecu.2016.04.01
[23]

Castro-Alayo EM, Idrogo-Vásquez G, Siche R, Cardenas-Toro FP. 2019. Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa. Heliyon 5(1):E01157

doi: 10.1016/j.heliyon.2019.e01157
[24]

De Vuyst L, Leroy F. 2020. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiology Reviews 44(4):432−53

doi: 10.1093/femsre/fuaa014
[25]

International Cocoa Organization. 2023. Fine or Flavor Cocoa. www.icco.org/fine-or-flavor-cocoa/

[26]

Sukha DA, Butler DR, Umaharan P, Boult E. 2008. 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 & Technology 226(3):405−13

doi: 10.1007/s00217-006-0551-2
[27]

Tran PD, Van de Walle D, De Clercq N, De Winne A, Kadow D, et al. 2015. Assessing cocoa aroma quality by multiple analytical approaches. Food Research International 77:657−69

doi: 10.1016/j.foodres.2015.09.019
[28]

Qin X, Lai J, Tan L, Hao C, Li F, et al. 2017. Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds ( Theobroma cacao L.) in China. International Journal of Food Properties 20(10):2261−75

doi: 10.1080/10942912.2016.1236270
[29]

Cevallos-Cevallos JM, Gysel L, Maridueña-Zavala MG, Molina-Miranda MJ. 2018. Time-related changes in volatile compounds during fermentation of bulk and fine-flavor cocoa ( Theobroma cacao) beans. Journal of Food Quality 2018:1758381

doi: 10.1155/2018/1758381
[30]

Xie W, Lai J, Qin X, Zhu Z, Li F. 2021. Evaluation and correlation analysis of main quality traits of 54 cacao germplasm resources. Journal of Southern Agriculture 52(8):2174−82

doi: 10.3969/j.issn.2095-1191.2021.08.016
[31]

Kan Y, Zhang L, Dong Y, Chen J, Gong M. 2000. Determination of theobromine and caffeine in cocoa powder and cacao shell tincture by high performance liquid chromatography. Tobacco Science & Technology 142:26−28

[32]

Standardization Administration of the People's Republic of China. 2018. Determination of total polyphenols and catechins content in tea. GB/T 8313-2018. Beijing: Standards press of China.

[33]

Duan M, Qin X, He S, Li F, Xie W, et al. 2021. Study on Variation of Volatile Components in Bottled Cocoa Beans during Fermentation Process. China Tropical Agriculture 2021(4):57−65

doi: 10.3969/j.issn.1673-0658.2021.04.012
[34]

Fang Y, Li R, Chu Z, Zhu K, Gu F, et al. 2020. Chemical and flavor profile changes of cocoa beans ( Theobroma cacao L.) during primary fermentation. Food Science & Nutrition 8(8):4121−33

doi: 10.1002/fsn3.1701
[35]

Barišić V, Kopjar M, Jozinović A, Flanjak I, Ačkar , et al. 2019. The chemistry behind chocolate production. Molecules 24(17):3163

doi: 10.3390/molecules24173163
[36]

Agudelo C, Acevedo S, Carrillo-Hormaza L, Galeano E, Osorio E. 2022. Chemometric Classification of Colombian Cacao Crops: Effects of Different Genotypes and Origins in Different Years of Harvest on Levels of Flavonoid and Methylxanthine Metabolites in Raw Cacao Beans. Molecules 27(7):2068

doi: 10.3390/molecules27072068
[37]

Carrillo LC, Londoño-Londoño J, Gil A. 2014. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia. Food Research International 60:273−80

doi: 10.1016/j.foodres.2013.06.019
[38]

Trognitz B, Cros E, Assemat S, Davrieux F, Forestier-Chiron N, et al. 2013. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential. PLoS ONE 8(1):e54079

doi: 10.1371/journal.pone.0054079
[39]

Santander Muñoz M, Rodríguez Cortina J, Vaillant FE, Escobar Parra S. 2020. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Critical Reviews in Food Science and Nutrition 60(10):1593−613

doi: 10.1080/10408398.2019.1581726
[40]

Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A. 2020. Volatile fingerprint of unroasted and roasted cocoa beans ( Theobroma cacao L.) from different geographical origins. Food Research International 132:109101

doi: 10.1016/j.foodres.2020.109101
[41]

Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, et al. 2020. Novel time-and location-independent postharvest treatment of cocoa beans: investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation. Journal of Agricultural and Food Chemistry 68(38):10336−44

doi: 10.1021/acs.jafc.9b06119
[42]

Servent A, Boulanger R, Davrieux F, Pinot MN, Tardan E, et al. 2018. Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations. Food Research International 107:675−82

doi: 10.1016/j.foodres.2018.02.070
[43]

Rodriguez-Campos J, Escalona-Buendía HB, Contreras-Ramos SM, Orozco-Avila I, Jaramillo-Flores E, et al. 2012. Effect of fermentation time and drying temperature on volatile compounds in cocoa. Food Chemistry 132(1):277−88

doi: 10.1016/j.foodchem.2011.10.078
[44]

Tuenter E, Delbaere C, De Winne A, Bijttebier S, Custers D, et al. 2020. Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate. Food Research International 130:108943

doi: 10.1016/j.foodres.2019.108943
[45]

Erazo Solorzano CY, Disca V, Muñoz-Redondo JM, Tuárez García DA, Sánchez-Parra M, et al. 2023. Effect of drying technique on the volatile content of ecuadorian bulk and fine-flavor cocoa. Foods 12:1065

doi: 10.3390/foods12051065
[46]

Utrilla-Vázquez M, Rodríguez-Campos J, Avendaño-Arazate CH, Gschaedler A, Lugo-Cervantes E. 2020. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA. Food Research International 129:108834

doi: 10.1016/j.foodres.2019.108834
[47]

Dulce VR, Anne G, Manuel K, Carlos AA, Jacobo RC, et al. 2021. Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation. Heliyon 7(8):e7694

doi: 10.1016/j.heliyon.2021.e07694
[48]

Pino JA, Ceballos L, Quijano CE. 2010. Headspace volatiles of Theobroma cacao L. pulp from Colombia. Journal of Essential Oil Research 22(2):113−15

doi: 10.1080/10412905.2010.9700276
[49]

Adler P, Frey LJ, Berger A, Bolten CJ, Hansen CE, et al. 2014. The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions. Applied and Environmental 80(15):4702−16

doi: 10.1128/AEM.01048-14
[50]

Magagna F, Guglielmetti A, Liberto E, Reichenbach SE, Allegrucci E, et al. 2017. Comprehensive chemical fingerprinting of high-quality cocoa at early stages of processing: Effectiveness of combined untargeted and targeted approaches for classification and discrimination. Journal of Agricultural and Food Chemistry 65(30):6329−41

doi: 10.1021/acs.jafc.7b02167
[51]

Chetschik I, Kneubühl M, Chatelain K, Schlüter A, Bernath K, et al. 2018. Investigations on the aroma of cocoa pulp ( Theobroma cacao L.) and its influence on the odor of fermented cocoa beans. Journal of Agricultural and Food Chemistry 66(10):2467−72

doi: 10.1021/acs.jafc.6b05008
[52]

Frauendorfer F, Schieberle P. 2008. Changes in key aroma compounds of Criollo cocoa beans during roasting. Journal of Agricultural and Food Chemistry 56(21):10244−51

doi: 10.1021/jf802098f
[53]

Lin LY, Chen KF, Changchien LL, Chen KC, Peng RY. 2022. Volatile variation of Theobroma cacao Malvaceae L. beans cultivated in Taiwan affected by processing via fermentation and roasting. Molecules 27(10):3058

doi: 10.3390/molecules27103058
[54]

Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, et al. 2022. Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans. Journal of Agricultural and Food Chemistry 70(13):4057−65

doi: 10.1021/acs.jafc.1c08238
[55]

Acierno V, Fasciani G, Kiani S, Caligiani A, van Ruth S. 2019. PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins. Food Chemistry 289:591−602

doi: 10.1016/j.foodchem.2019.03.095