{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T03:08:31Z","timestamp":1792292911681,"version":"4.4.0"},"reference-count":56,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2019,8,30]],"date-time":"2019-08-30T00:00:00Z","timestamp":1567123200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004488","name":"Hrvatska Zaklada za Znanost","doi-asserted-by":"publisher","award":["UIP-2017-05-8709"],"award-info":[{"award-number":["UIP-2017-05-8709"]}],"id":[{"id":"10.13039\/501100004488","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard\u2019s reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.<\/jats:p>","DOI":"10.3390\/molecules24173163","type":"journal-article","created":{"date-parts":[[2019,8,30]],"date-time":"2019-08-30T10:31:17Z","timestamp":1567161077000},"page":"3163","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":114,"title":["The Chemistry behind Chocolate Production"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8185-5155","authenticated-orcid":false,"given":"Veronika","family":"Bari\u0161i\u0107","sequence":"first","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6864-4652","authenticated-orcid":false,"given":"Mirela","family":"Kopjar","sequence":"additional","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9627-1013","authenticated-orcid":false,"given":"Antun","family":"Jozinovi\u0107","sequence":"additional","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4545-4228","authenticated-orcid":false,"given":"Ivana","family":"Flanjak","sequence":"additional","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4257-2907","authenticated-orcid":false,"given":"\u0110ur\u0111ica","family":"A\u010dkar","sequence":"additional","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Borislav","family":"Mili\u010devi\u0107","sequence":"additional","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6956-5814","authenticated-orcid":false,"given":"Drago","family":"\u0160ubari\u0107","sequence":"additional","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0678-7660","authenticated-orcid":false,"given":"Stela","family":"Joki\u0107","sequence":"additional","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6453-1850","authenticated-orcid":false,"given":"Jurislav","family":"Babi\u0107","sequence":"additional","affiliation":[{"name":"Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 20, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2019,8,30]]},"reference":[{"key":"ref_1","first-page":"1","article-title":"Evaluating the processed beans of different cocoa (Theobroma cacao L.) accessions for quality parameters","volume":"11","author":"Arunkumar","year":"2019","journal-title":"J. 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