Use of non‐destructive methods to differentiate cocoa beans based on variety and fermentation level

20260 citationsJournal Article

Authors

Bell‐Blonde Danielcia Biyendolo Loumpangou · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Daoud Ounaissi · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Vanessa Lançon‐Verdier · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Jean‐Mathurin Nzikou · Marien Ngouabi University

Chantal Maury · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Abstract

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.

Topics & Keywords

Food Chemistry and Fat Analysis Cocoa and Sweet Potato Agronomy African Botany and Ecology Studies

Publication Details

Published in: Journal of the Science of Food and Agriculture

Volume 106, Issue 6, pp. 3720-3731

DOI: 10.1002/jsfa.70463

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Use of non‐destructive methods to differentiate cocoa beans based on variety and fermentation level

Authors

Abstract

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Publication Details