Chemistry and its application in cocoa products

The book covers everything from historical aspects of cocoa to current issues such as: the global distribution of cultivation areas, the most widespread cocoa varieties and the processes to which the fruit is subjected, among others. On the other hand, different chemical compounds existing in cocoa are described, as well as the chemical transformation they undergo, due to different treatments to which they are subjected as raw materials. It also describes analytical chemical procedures applicable to cocoa products, which are classified according to their principles of analysis and, in many cases, a specific description of the methodologies to quantify the analytes of interest in the raw materials or in the finished products; including the standardized methods present in the Ecuadorian standards for the control and characterization of cocoa and its by-products. In the final part of the book there is an approach to computer tools applicable to the formulation and representation of structures of chemical compounds.