Volatile and non-volatile compounds indicate cocoa quality.

The article focuses on research which analyzes the non-volatile and volatile compound indicators of cocoa bean quality. The researchers analyzed the geographical origin of cocoa bean samples through statistical analysis, gas chromatography, and hydrodistilllation. Study results indicate the association between volatile and non-volatile compounds and acidity compounds such as lactic and acetic acid and the relationship of fermentation and drying process with volatile compound dynamics.