ArticleJournal of agricultural and food chemistry2023
Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa.
Article in Journal of agricultural and food chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 13 citations in OpenAlex.
- 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
- Amino-Acid-Derived Toxins and Pyrazines in Chocolates and Cocoa-Free Chocolate Surrogates.Molecules (Basel, Switzerland) · 2026Article
- Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor.Journal of food science · 2025Review
- Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars.Foods (Basel, Switzerland) · 2024Article
- Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The roasting process can modulate sensory and physicochemical characteristics of cocoa. This study compared the chemical characteristics of cocoa nibs roasted by a convective oven [slow roasting─(SR)] vs cocoa nibs roasted in a fluidized bed roaster [fast roasting─(FR)] at two temperatures (120 and 140 °C). The contents of sugars, free amino acids (FAAs), polyphenols, acrylamide, 5-hydroxymethylfurfural, and melanoidins were monitored. Roasting reduced fructose, glucose, and sucrose contents by 95, 70, and 55%, respectively. The concentration of total FAAs was reduced up to 40% at 140 °C. The FAA profile revealed that FR favored the reactivity of some amino acids (Leu, Lys, Phe, and Val) relevant in the formation of aroma compounds and melanoidins. FR resulted in the generation of more intense brown melanoidins, a significant increase in catechin content, a higher formation of acrylamide, and a lower formation of 5-hydroxymethylfurfural in cocoa compared to SR.
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