cocoa

“A high performance liquid chromatography (HPLC) method for the separation of triglycerides in cocoa butters at nanogram sensitivity is described. This procedure is based on UV detection at 220 nm.”

HPLC → used for → separation of triglycerides in cocoa butters

“To further narrow down the number of key taste compounds, finally, taste omission experiments and human dose/response functions were performed, demonstrating that the bitter-tasting alkaloids theobromine and caffeine, seven bitter-tasting diketopiperazines, seven bitter- and astringent-tasting flavan-3-ols, six puckering astringent N-phenylpropenoyl-l-amino acids, four velvety astringent flavonol glycosides, gamm”

bitter-tasting alkaloids theobromine and caffeine, bitter-tasting diketopiperazines, bitter- and astringent-tasting flavan-3-ols, puckering astringent N-phenylpropenoyl-l-amino acids, velvety astringent flavonol glycosides → contribute to → taste profile of roasted cocoa nibs

“However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear.”

inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies → influence → chocolate flavor formation and relationships with final flavor quality

“There are several environmental factors: pH, temperature, and moisture, in the fermenting mass that influence cocoa bean enzyme reactions”

fermentation → influences → cocoa bean enzyme reactions

“Lactic Acid Bacteria in Coffee and Cocoa Fermentation.”

Lactic Acid Bacteria → affect → Coffee and Cocoa Fermentation