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The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post\u2010harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post\u2010fermentation period (1, 3, and 5\u2009days in a controlled temperature environment) measured by pre\u2010harvest maturity indices, post\u2010harvest quality tests, chemical measurements, and organoleptic evaluation.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This study suggests that cacao pods harvested at the mature stage with further fermentation for 3\u2009days under controlled temperatures produce specialty beans with potential health benefits. \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11494","type":"journal-article","created":{"date-parts":[[2021,8,17]],"date-time":"2021-08-17T21:14:24Z","timestamp":1629234864000},"page":"1576-1585","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits"],"prefix":"10.1002","volume":"102","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2234-8051","authenticated-orcid":false,"given":"Yei\u2010Kheng","family":"Tee","sequence":"first","affiliation":[{"name":"Cocoa Upstream Technology Division Malaysian Cocoa Board  Sg. 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