ReviewMolecules (Basel, Switzerland)2019
The Chemistry behind Chocolate Production.
Review in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
33 citing papers in PubMed, 1 synthesis or guideline pooled it.
- A Systematic Review of Dietary Supplements and Alternative Therapies for Weight Loss.Obesity (Silver Spring, Md.) · 2021Pooled it
- 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
- Study on the Extent of the Maillard Reaction in Chocolate.Journal of agricultural and food chemistry · 2025Article
- A defined microbial community reproduces attributes of fine flavour chocolate fermentation.Nature microbiology · 2025Article
- Exploring the antimicrobial activity of fermented and non-fermented cocoa bean shell extracts through metabolomics analysis and synergistic studies.Journal of the science of food and agriculture · 2025Article
- Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality.Foods (Basel, Switzerland) · 2025Review
- Postbiotics in the Bakery Products: Applications and Nutritional Values.Probiotics and antimicrobial proteins · 2025Review
- The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review.Foods (Basel, Switzerland) · 2025Review
- Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate.Molecules (Basel, Switzerland) · 2024Article
- Molecular Changes during Germination of Cocoa Beans, Part 2.Journal of agricultural and food chemistry · 2024Article
- A critical review of consumer responsibility in promoting sustainable cocoa production.Current research in food science · 2024Review
- Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods.Food engineering reviews · 2024Review
- Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question.Foods (Basel, Switzerland) · 2023Review
- Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects.Food science & nutrition · 2023Review
- Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black.Metabolites · 2023Article
- The Effect of Bioactive Aliment Compounds and Micronutrients on Non-Alcoholic Fatty Liver Disease.Antioxidants (Basel, Switzerland) · 2023Review
- Article
- Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars.Food science and biotechnology · 2023Article
- Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain.Foods (Basel, Switzerland) · 2023Article
- Changes in bioactive compounds during fermentation of cocoa (Current research in food science · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard's reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.