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Scanning Electron Microscopy Studies Of The Cellular Changes In Raw, Fermented And Dried Cocoa Beans, A. S. Lopez, P. S. Dimick, R. M. Walsh

Food Structure

Cocoa beans are submitted to a curing process of fermentation and drying to develop flavor precursors . The beans must have reached maturity; otherwise, no amount of processing can produce the desired flavor . Early work with cacao cell cultures showed that only when the cells have "matured" co uld a chocolate or cocoa flavor result from further processing. Fermentation is therefore required because unfermented beans may develop little chocolate flavor when roasted . likewise , the outcome of excessive fermentation may also result in unwanted flavor . Thus , the first major post - harvesting phase t o have …