ArticleFood chemistry: X2026
Compositional profiling of volatile and non-volatile compounds in Australian cocoa nibs: Insights into origin-dependent variability.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Chemical composition plays a central role in determining flavour potential and provenance-based differentiation of cocoa, however, compositional data for emerging production regions such as Australia remain scarce. This study provides a comprehensive compositional dataset for Australian cocoa nibs sourced from three producers in Far North Queensland. Nibs were analysed for organic acids, total phenolic and flavonoid contents, antioxidant capacity, phenolic compounds and methylxanthines, and volatile profiles using HS-SPME-GC-MS and significant producer-dependent differences were observed. Nibs fermented at the same facility showed greater similarity in volatile profiles than nibs derived from the same genotype but fermented at different sites using the same protocol. Australian cocoa nibs exhibited chemical profiles comparable to those reported for established cocoa-producing regions, while retaining producer-specific compositional signatures. These results provide foundational compositional data for Australian-grown cocoa and shows the role that fermentation environment may play in shaping flavour-relevant chemistry, supporting provenance-based differentiation within emerging cocoa industries.
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