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This review examined the factors that influence flavour volatiles of cocoa beans and the volume of work that needs to be done on these factors and their impact on the flavour volatiles of commercial cocoa beans. Cocoa bean flavour is one of the most…

Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriate melting behaviour so that products are solid at…

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean…

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics,…