ArticleScientific reports2021
Dynamics of cocoa fermentation and its effect on quality.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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.
- Off-Flavor Compounds in Fermented Cocoa: Impact of Overfermentation.Journal of agricultural and food chemistry · 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
- Integrated in silico and in vitro evaluation of cocoa pod husk as potential anticancer agents against hepatocellular carcinoma.Molecular biology reports · 2026Article
- Cardiovascular Protective Effects and Mechanisms of Action of Cacao: A Comprehensive Review.Reviews in cardiovascular medicine · 2026Review
- Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans.Journal of food science · 2026Article
- Fermentation and clone selection modulate the biochemical and nutritional profile of cocoa beans grown in the southwestern Amazon.Scientific reports · 2025Article
- Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor.Journal of food science · 2025Review
- 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
- The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao.Foods (Basel, Switzerland) · 2025Article
- Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon?Foods (Basel, Switzerland) · 2025Article
- Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation ofHeliyon · 2024Article
- Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content.Journal of food science and technology · 2024Article
- Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis.Foods (Basel, Switzerland) · 2024Article
- Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.Foods (Basel, Switzerland) · 2024Article
- Article
- Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Foods (Basel, Switzerland) · 2024Article
- Amino acid profile behavior during the fermentation of Criollo cocoa beans.Food chemistry: X · 2024Article
- High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor.Scientific reports · 2024Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa-and also the product's homogeneity-occur during fermentation, given the great number of factors that affect the process. This research seeks to identify the most relevant factors affecting quality in order to offer higher-quality and more homogeneous cocoa for the chocolate industry. The dynamics of the fermentation process were observed in three contrasting locations, monitoring different variables and evaluating the final quality of the cocoa. Results show that temperature and pH profile are the key factors to be monitored and controlled in order to achieve high-quality cocoa beans.
Identifiers
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.