Use of non‐destructive methods to differentiate cocoa beans based on variety and fermentation level
These non-destructive methods are thus demonstrably effective and versatile and could be used by industry to assess cocoa bean quality, and even authenticate beans, if a wider database is built. © 2026 Society of Chemical Industry.
Authors
- Chantal Maury (ORCID: https://orcid.org/0000-0003-3733-594X)
- Vanessa Lançon‐Verdier (ORCID: https://orcid.org/0000-0001-9595-2239)
- Daoud Ounaissi
- Jean‐Mathurin Nzikou
- Bell‐Blonde Danielcia Biyendolo Loumpangou
Institutions
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- École supérieure des agricultures (FR)
- Marien Ngouabi University (CG)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-01-22
- DOI
- https://doi.org/10.1002/jsfa.70463
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00