Changes in Physico-Chemical Constituents Flavour Precursors

Cocoa fermentation and drying are influenced by factors such as pod storage and duration of the fermentation and drying process. Understanding the factors contributing to variations in the qualities of cocoa beans during pod storage and subsequent fermentation and drying would have significant commercial implications. This study investigated changes in physico-chemical constituents flavour precursors and polyphenolic constituents during fermentation and drying of pulp pre-conditioned Ghanaian cocoa beans.