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However, overfermentation has been suggested as a possible source. Quantitation of potential off-flavor compounds in well fermented and overfermented samples resulting from fermentation trials in Nicaragua and Costa Rica showed that overfermentation can lead to smoky, leathery, and horse stable-like off-flavors caused by 2-methoxyphenol and 4-ethylphenol, and to cheesy, vomit-like off-flavors caused by short-chain carboxylic acids such as 2-methylpropanoic acid, butanoic acid, 2-methylbutanoic acid, and 3-methylbutanoic acid. The concentrations of 2-methoxyphenol and 4-ethylphenol in the overfermented cocoa samples were in a similar range as previously reported in cocoa samples with wood smoke contamination during artificial drying. To avoid overfermentation, measuring the pH of the fermentation mass emerged as a potential alternative to the daily evaluation of a representative number of cocoa bean cross sections.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c05685","type":"journal-article","created":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T14:37:28Z","timestamp":1784039848000},"page":"23069-23080","source":"Crossref","is-referenced-by-count":0,"title":["Off-Flavor Compounds\nin Fermented Cocoa: Impact of\nOverfermentation"],"prefix":"10.1021","volume":"74","author":[{"given":"Franziska","family":"Krause","sequence":"first","affiliation":[{"name":"Technical University of Munich , , Lichtenbergstra\u00dfe 4 , ,","place":["Garching, Germany, 85748"]},{"name":"Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) , Lise-Meitner-Stra\u00dfe 34 , ,","place":["Freising, Germany, 85354"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9879-1474","authenticated-orcid":true,"given":"Martin","family":"Steinhaus","sequence":"additional","affiliation":[{"name":"Technical University of Munich , , Lichtenbergstra\u00dfe 4 , ,","place":["Garching, Germany, 85748"]},{"name":"Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) , Lise-Meitner-Stra\u00dfe 34 , ,","place":["Freising, Germany, 85354"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,7,14]]},"reference":[{"key":"2026072910063547800_cit1","doi-asserted-by":"publisher","first-page":"432","DOI":"10.1093\/femsre\/fuaa014","article-title":"Functional role of yeasts, lactic\nacid bacteria and acetic acid bacteria in cocoa fermentation processes","volume":"44","author":"De Vuyst","year":"2020","journal-title":"FEMS Microbiol. 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