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Publications

Glossary of Terms

The Cacao of Excellence Glossary of Terms is a collection of terms with definitions of flavour attributes and sub-attributes.

Guide for the Assessment of Cacao Quality and Flavour

This Guide offers precise instructions for the establishment of cacao processing and assessment facilities and the creation of sensory evaluation…

Metabolic Insights on Flavour Precursors during Fermentation of Colombian Cacao

Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia T…

Cacao Drying Technologies and Their Impact on Flavour and Quality

Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality This paper reviews cacao drying methods…

Modulating fine-flavour cacao through controlled seed-to-bean processing

Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory…

Microstructural changes in cacao seeds linked to quality attributes

Microstructural characterization of cacao seeds during controlled transformation through microscopy techniques and image analysis: Insights into…

A value chain modeling approach for upscaling the production of fine flavour cocoa in Arauca

This study focuses on designing a collective postharvest model to support the production of fine flavor cacao by smallholder farmers. It integrates…

Influence of driven fermentation of cacao in bioreactors on quality

Influence of driven fermentation of cacao in bioreactors on quality: decoding the effect of temperature, mixing, and pH on metabolomic, sensory, and…

Refractance window–dried cacao pulp as a chocolate sweetener

Dry cacao pulp in chocolate bars: A sustainable, nutrient-rich sweetener with enhanced sensory quality through refractance windows drying This study…

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