The chemistry and technology of cocoa

After a short introduction into the history of cocoa and its manufacturing process, the review focuses on the chemistry of cocoa compounds correlated with cocoa quality. I.e., present knowledge on constituents responsible for cocoa bitterness, astringency and flavor is reviewed with special emphasis on quantitative changes occurring during fermentation and roasting. The last chapter discusses fatty acid tryptamides and their use for detecting cocoa mass adulteration.