ArticleInternational journal of food science2023
Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia.
Article in International journal of food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study.Food science & nutrition · 2026Article
- Signal-Corrected LC-MS/MS Approaches in Amino Acid and Biogenic Amine Profiling for Chemometric Characterization of Commercial Dark Chocolates According to Cocoa Content and Manufacturer.Molecules (Basel, Switzerland) · 2026Article
- Fermentation and clone selection modulate the biochemical and nutritional profile of cocoa beans grown in the southwestern Amazon.Scientific reports · 2025Article
- Effects of Different Drying Techniques on the Post-Harvest Quality of Fermented Cocoa Beans in Ghana.Food science & nutrition · 2025Article
- Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes.Food chemistry: X · 2025Article
- Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach.Food chemistry: X · 2024Article
- Amino acid profile behavior during the fermentation of Criollo cocoa beans.Food chemistry: X · 2024Article
- Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.PloS one · 2024Article
- Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d'Ivoire.International journal of food science · 2024Article
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Authors and funding
11 authors.
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Abstract
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics.
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Registered trials
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