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Cocoa bean (Edible nuts and seeds) — Ingredient · Foodgeist
The cocoa bean, also known as cocoa or cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree. Due to its high fat content, the bean can be ground into a liquor, from which cocoa butter and cocoa powder are extracted. Cacao trees are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.
Highlighted compounds are flavor-active · click to view molecular profile
Chervil
20 shared
Based on shared molecular compounds · click to explore
What science says
process mechanism
“an in-depth discussion of the biochemistry of cocoa bean fermentation, as well as a compilation of primary research studies with details on fermentation methods, the scientific bases of interactions in microbial fermentations, and methods for their investigation, as well as metabolites that are produced.”
“The five common varieties selected for this study all contain the following compounds usually in this order of abundance: isovaleraldehyde, isobutyraldehyde, propionaldehyde, methyl alcohol, acetaldehyde, methyl acetate, n ‐butyraldehyde, and diacetyl.”
“The five common varieties selected for this study all contain the following compounds usually in this order of abundance: isovaleraldehyde, isobutyraldehyde, propionaldehyde, methyl alcohol, acetaldehyde, methyl acetate, n ‐butyraldehyde, and diacetyl.”
“The five common varieties selected for this study all contain the following compounds usually in this order of abundance: isovaleraldehyde, isobutyraldehyde, propionaldehyde, methyl alcohol, acetaldehyde, methyl acetate, n ‐butyraldehyde, and diacetyl.”
