An Overview of Polyphenols and Color Chemistry in Cocoa

ABSTRACT Cocoa products are widely appreciated worldwide due to their unique properties, including their distinctive color. The characteristic color of cocoa mainly comes after the various processes of cocoa processing, including fermentation, roasting, and alkalization, which also aim to improve its taste and solubility. Polyphenols are believed to be responsible for the formation of color in cocoa. However, the understanding of specific polyphenols causing a color change after processing is still quite limited. This review presents current findings about the role of polyphenolic compounds in color development in cocoa. The identification of key cocoa polyphenols in color formation and vital chromophoric compounds in cocoa products will provide more understanding of chemical markers to predict the color potential of both unprocessed and processed cocoa beans, which will be useful in quality control and industrial applications. Finally, future perspectives on polyphenols and cocoa sensory quality are also discussed.