Impact of technological post-harvest processing on the production of chocolate aroma compounds in raw cocoa beans originated from Côte d'Ivoire

Ivorian raw cocoa material is currently characterized by a standard aroma quality. Fermentation is one of the major post-harvest treatments leading to the production of chocolate aroma compounds. This research aims to study the effect of each post-harvest processing stage on the development of flavor compounds in raw cocoa beans. (Resume d'auteur)