ArticleMolecules (Basel, Switzerland)2021
Aroma Properties of Cocoa Fruit Pulp from Different Origins.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 20 citations in OpenAlex.
- Review
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach.Food chemistry: X · 2025Article
- Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Molecules (Basel, Switzerland) · 2024Article
- Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates.Foods (Basel, Switzerland) · 2024Article
- Article
- Untargeted Metabolomics to Characterize the Urinary Chemical Landscape of E-Cigarette Users.Chemical research in toxicology · 2023Article
- Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability.Current research in food science · 2023Article
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
Abstract
Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatography-mass spectrometry/olfactometry for identification. In total, 65 aroma-active compounds were determined in four different pulps originating from Indonesia, Vietnam, Cameroon, and Nicaragua. Vietnamese pulp showed the highest number of aroma-active regions, while Cameroonian pulp accounted for the lowest. Moreover, Cameroonian cocoa pulp showed the lowest FD factors. Overall, the odorants with the highest FD factors were
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