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		<title>Overfermented cocoa beans can smell smoky without any smoke at all</title>
		<link>https://bioengineer.org/overfermented-cocoa-beans-can-smell-smoky-without-any-smoke-at-all/</link>
		
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		<pubDate>Wed, 07 Oct 2026 00:44:38 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[2-methoxyphenol]]></category>
		<category><![CDATA[4-ethylphenol]]></category>
		<category><![CDATA[aroma compounds]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cocoa]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[food chemistry]]></category>
		<category><![CDATA[off-flavors]]></category>
		<category><![CDATA[overfermentation]]></category>
		<category><![CDATA[phenols]]></category>
		<category><![CDATA[quality control]]></category>
		<category><![CDATA[smoke contamination]]></category>
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					<description><![CDATA[Researchers at the Leibniz Institute for Food Systems Biology in Munich have shown that overfermentation of cocoa beans produces smoky, leathery, and cheesy off-flavor compounds at concentrations similar to those caused by wood smoke contamination, meaning smoky aromas in cocoa do not necessarily come from smoke.]]></description>
		
		
		
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