<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-7488</journal-id>
<journal-title><![CDATA[Ciencia en Desarrollo]]></journal-title>
<abbrev-journal-title><![CDATA[Ciencia en Desarrollo]]></abbrev-journal-title>
<issn>0121-7488</issn>
<publisher>
<publisher-name><![CDATA[Universidad Pedagógica y Tecnológica de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-74882022000200025</article-id>
<article-id pub-id-type="doi">10.19053/01217488.v13.n2.2022.14140</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cambios fisicoquímicos en la fermentación y secado de materiales de cacao en Colombia]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical Changes in the Fermentation and Drying of Cacao Materials in Colombia]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Hernández]]></surname>
<given-names><![CDATA[Martha del Pilar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Criollo-Nuñez]]></surname>
<given-names><![CDATA[Jenifer]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,AGROSAVIA  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,AGROSAVIA  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>13</volume>
<numero>2</numero>
<fpage>25</fpage>
<lpage>34</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-74882022000200025&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-74882022000200025&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-74882022000200025&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los procesos postcosecha en los granos de cacao son determinantes para el desarrollo de aromas específicos. Sin embargo, dichas reacciones están supeditadas a las características iniciales de la semilla, dadas por la genética del material, haciendo importante conocer sus condiciones específicas y así lograr que las posibles mezclas durante la fermentación sean las más adecuadas. De acuerdo con lo anterior, el presente estudio, tiene como objetivo la caracterización de las variables fisicoquímicas durante la fermentación y el secado de materiales de cacao. Se seleccionaron diez materiales, siguiendo variables como% pérdida de peso, % de humedad (testa y cotiledón), pH (testa y cotiledón) e índice de fermentación durante las fases de fermentación y secado. Los datos fueron sometidos a un análisis de varianza por Anova y pruebas de comparación múltiple de Tukey a a = 0.05. Los resultados mostraron diferencia significativa en cuanto a% de húmeda del cotiledón, % de humedad testa, pH cotiledón, pH de testa e índice de fermentación, lo que sugiere la incidencia de la genética del material y su efecto sobre la calidad sensorial del cacao producido en Colombia que en su mayoría son mezclas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Post-harvest processes in cacao beans are decisive for the development of specific flavors. However, these reactions are subject to the initial characteristics, making it important to know the different conditions that occur in each material, and thus ensure that the possible mixtures during fermentation are the most appropriate. In accordance with the above, the need arises to carry out this study, which aims to characterize the physicochemical variables during the fermentation and drying of cacao materials. Ten materials were selected, following variables such as % weight loss, % moisture (testa and cotyledon), pH (testa and cotyledon) and fermentation rate during fermentation and drying. The data were subjected to an analysis of variance by Anova and Tukey's multiple comparison tests at a = 0.05. The results showed a significant difference in terms of % cotyledon moisture, % testa moisture, cotyledon pH, testa pH and fermentation index, which suggests the difference that exists in fermenting materials, which can influence the sensory quality of cacao produced in Colombia, which are mostly mixtures.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Calidad]]></kwd>
<kwd lng="es"><![CDATA[Evaluación]]></kwd>
<kwd lng="es"><![CDATA[Propiedades]]></kwd>
<kwd lng="es"><![CDATA[Seguimiento]]></kwd>
<kwd lng="es"><![CDATA[Theobroma cacao]]></kwd>
<kwd lng="en"><![CDATA[Quality]]></kwd>
<kwd lng="en"><![CDATA[Evaluation]]></kwd>
<kwd lng="en"><![CDATA[Properties]]></kwd>
<kwd lng="en"><![CDATA[Monitoring]]></kwd>
<kwd lng="en"><![CDATA[Theobroma cacao]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>[1]</label><nlm-citation citation-type="">
<collab>Ministerio de Agricultura y Desarrollo Rural</collab>
<source><![CDATA["Colombia registró la mayor producción de cacao de la historia, en el último año cacaotero"]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Bogotá ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B2">
<label>[2]</label><nlm-citation citation-type="">
<collab>Ministerio de Agricultura y Desarrollo Rural</collab>
<source><![CDATA["CADENA DE CACAO", Dirección de Cadenas Agrícolas y Forestales]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B3">
<label>[3]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kongor]]></surname>
<given-names><![CDATA[J. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Hinneh]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Walle]]></surname>
<given-names><![CDATA[D. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Afoakwa]]></surname>
<given-names><![CDATA[E. Ohene]]></given-names>
</name>
<name>
<surname><![CDATA[Boeckx]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Dewettinck]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review"]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2016</year>
<volume>82</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>44-52</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>[4]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tee]]></surname>
<given-names><![CDATA[Y.-K.]]></given-names>
</name>
<name>
<surname><![CDATA[Balasundram]]></surname>
<given-names><![CDATA[S. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Ding]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Hanif]]></surname>
<given-names><![CDATA[A. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Bariah]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Determination of optimum harvest maturity and non-destructive evaluation of pod development and maturity in cacao (Theobroma cacao L.) using a multiparametric fluorescence sensor"]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2019</year>
<volume>99</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1700-8</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>[5]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Acurcio]]></surname>
<given-names><![CDATA[L. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Sandes]]></surname>
<given-names><![CDATA[S. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Cassali]]></surname>
<given-names><![CDATA[G. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Uetanabaro]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Nicoli]]></surname>
<given-names><![CDATA[J. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Neumann]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Porto]]></surname>
<given-names><![CDATA[A. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["In vitro and in vivo evaluation of two potential probiotic lactobacilli isolated from cocoa fermentation (Theobroma cacao L.)"]]></article-title>
<source><![CDATA[Journal of Functional Foods]]></source>
<year>2018</year>
<volume>47</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>184-91</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>[6]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kumari]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Grimbs]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[D'Souza]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Corno]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kuhnert]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Ullrich]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans"]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2018</year>
<volume>111</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>137147</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>[7]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zapata]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Tamayo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rojano]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Efecto de la fermentación sobre la actividad antioxidante de diferentes clones de cacao colombiano"]]></article-title>
<source><![CDATA[Revista Cubana de Plantas Medicinales]]></source>
<year>2013</year>
<volume>18</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>391-404</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>[8]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vera]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Vallejo]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Párraga]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Morales]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Macías]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramos]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Atributos físicos-químicos y sensoriales de las almendras de quince clones de cacao nacional (Theobroma cacao L.) en el Ecuador"]]></article-title>
<source><![CDATA[Ciencia y Tecnología]]></source>
<year>2014</year>
<volume>7</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>21-34</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>[9]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Criollo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Lozano]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[" Physicochemical and microbiological dynamics of the fermentation of the CCN 51 cocoa material in three maturity stages"]]></article-title>
<source><![CDATA[Revista Brasileira de Fruticultura]]></source>
<year>2019</year>
<volume>41</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1-13</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>[10]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Amanquah]]></surname>
<given-names><![CDATA[D. T.]]></given-names>
</name>
</person-group>
<source><![CDATA[Effect of Mechanical Depulping on the Biochemical, Physico-chemicaland Polyphenolic Constituents During Fermentation and Drying of Ghanaian Cocoa Beans]]></source>
<year>2013</year>
<publisher-loc><![CDATA[República de Ghana ]]></publisher-loc>
<publisher-name><![CDATA[University of Ghana]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<label>[11]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Peláez]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Guerra]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Contreras]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes"]]></article-title>
<source><![CDATA[Scientia Agropecuaria]]></source>
<year>2016</year>
<volume>7</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>111-9</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>[12]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodriguez-Campos]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Escalona-Buendía]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Contreras-Ramos]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Orozco-Avila]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Jaramillo-Flores]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Luego-Cervantes]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Effect of fermentation time and drying temperature on volatile compounds in cocoa"]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2012</year>
<volume>132</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>277-88</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>[13]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hii]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Law]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Suzannah]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Drying kinetics of the individual layer of cocoa beans during heat pump drying"]]></article-title>
<source><![CDATA[Journal of Food Engineering]]></source>
<year>2012</year>
<volume>108</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>276-82</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>[14]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Torres]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Fariñas]]></surname>
<given-names><![CDATA[L. Graziani de]]></given-names>
</name>
<name>
<surname><![CDATA[Bertorelli]]></surname>
<given-names><![CDATA[L. Ortiz de]]></given-names>
</name>
<name>
<surname><![CDATA[Trujillo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Efecto del tiempo transcurrido entre la cosecha y el desgrane de la mazorca del cacao tipo forastero de Cuyagua sobre características del grano en fermentación"]]></article-title>
<source><![CDATA[Agronomía Tropical]]></source>
<year>2004</year>
<volume>54</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>481-90</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>[15]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ohene]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Paterson]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Fowler]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ryan]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Flavor Formation and Character in Cocoa and Chocolate: A Critical Review"]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2008</year>
<volume>48</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>840-57</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>[16]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jinap]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Dimick]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Hollender]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Flavour evaluation of chocolate formulated from cocoa beans from different countries"]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>1995</year>
<volume>6</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>105-10</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>[17]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Portillo]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Graziani]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Betancourt]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Análisis Químico del Cacao Criollo Porcelana (Theobroma cacao L.) en el Sur del Lago de Maracaibo,"]]></article-title>
<source><![CDATA[Revista Facultad de Agronomía]]></source>
<year>2007</year>
<volume>24</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>522-46</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>[18]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodriguéz-Campos]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Escalona-Buendía]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Orozco-Avila]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Lugo-Cervantes]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Jaramillo-Florez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis"]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2011</year>
<volume>44</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>250-158</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>[19]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ooi]]></surname>
<given-names><![CDATA[T.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ting]]></surname>
<given-names><![CDATA[A.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Siow]]></surname>
<given-names><![CDATA[E.F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study"]]></article-title>
<source><![CDATA[LWT]]></source>
<year>2020</year>
<volume>122</volume>
<numero>1</numero>
<issue>1</issue>
</nlm-citation>
</ref>
<ref id="B20">
<label>[20]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nsor-Atindana]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhong]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Mothibe]]></surname>
<given-names><![CDATA[K. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Lamine]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Lagnka]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Quantification of Total Polyphenolic Content and Antimicrobial Activity of Cocoa (Theobroma cacao L.) Bean Shells"]]></article-title>
<source><![CDATA[Pakistan Journal of Nutrition]]></source>
<year>2012</year>
<volume>11</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>574-9</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>[21]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Caporaso]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Whitworth]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fowler]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fisk]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Hyperspectral imaging for nondestructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans"]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2018</year>
<volume>258</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>343-51</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>[22]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Claustriaux]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Considérations sur l'analyse statistique de données sensorielles"]]></article-title>
<source><![CDATA[Biotechnol. Agron. Soc. Environ]]></source>
<year>2001</year>
<volume>5</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>155-8</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>[23]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hinneh]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Enorkplim]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Walle]]></surname>
<given-names><![CDATA[D. Van de]]></given-names>
</name>
<name>
<surname><![CDATA[Tzompa-Sosa]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Winne]]></surname>
<given-names><![CDATA[A. De]]></given-names>
</name>
<name>
<surname><![CDATA[Simonis]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Messens]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Durme]]></surname>
<given-names><![CDATA[J. Van]]></given-names>
</name>
<name>
<surname><![CDATA[Afoakwa]]></surname>
<given-names><![CDATA[E. Ohene]]></given-names>
</name>
<name>
<surname><![CDATA[Cooman]]></surname>
<given-names><![CDATA[L. De]]></given-names>
</name>
<name>
<surname><![CDATA[Dewettinck]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates)"]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2020</year>
<volume>132</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>109116</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>[24]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sukha]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Butler]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Umaharan]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Boult]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans"]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2008</year>
<volume>226</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>405-13</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>[25]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ohene Afoakwa]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["The chemistry of flavour development during cocoa processing and chocolate manufacture"]]></article-title>
<source><![CDATA[Chocolate science and technology]]></source>
<year>2016</year>
<page-range>154169</page-range><publisher-loc><![CDATA[Chennai ]]></publisher-loc>
<publisher-name><![CDATA[Wiley &amp; Sons, Ltd]]></publisher-name>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
