Natural cocoa beans, powder & chocolate.

Academic Consortium Publications for April 2026

This month, we are celebrating Bernard Kwabena Asiedu, Crossby Osei Tutu, Emmanuel Ohene Afoakwa, Papa Toah Akonor, Agnes Simpson Budu, and Firibu Kwesi Saalia for a recent publication evaluating important chocolate-making decisions: how much pulp to remove and how to roast the cocoa beans. Their 3×3 factorial study showed that cocoa liquor with good texture, good sensory properties, and stable rheology can be obtained by combining 50% depulping and moderate roasting. Too much depulping leads to high astringency and bitterness, whereas too little depulping does not find the best balance between sensory and rheological properties. Moderate roasting was another sweet spot between a longer roast at a lower temperature and a faster roast at a higher temperature. We’re sure Goldilocks would approve of these findings. See below to read more about delicious chocolate and other recent publications from the Compusense Academic Consortium.

Can newly developed wheat varieties with improved nutritional composition provide desirable characteristics for white bread? Exploring the sensorial, physical and consumer perspective

Authors:

Victoria Norton, Carol Wagstaff, Marcus Tindall, Nicola Gillett, Mark Charlton, Julia Rodriguez-Garcia, Alison Lovegrove, Peter Shewry, Anneke Prins, Stella Lignou

Comparisons of the rheological, tribological and sensory properties of sodium alginate with commercial thickeners at different IDDSI levels for dysphagia management

Authors:

Zhen Zhao, Amir Bouallegue, Tianlin Gao, Jianshe Chen, Yong Chen

Consumers’ Sensory Assessments, Descriptive Profiling and Purchase Behavior Toward Fresh Versus Frozen Goat Meat

Authors:

Ann Colonna, Carol Lorenzen

Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water

Authors:

Meghan Oosthizen

Development of in-situ enzymatic treatment for flavor and nutrients enhancement of strong fragrant rapeseed oil

Authors:

Jiaxiu Sui, Pingjing Cao, Hao Zhang, Shangde Sun, Yulan Liu, Xiaowei Chen, Yanlan Bi

Effect of manual depulping and roasting on functional, rheological and sensory characteristics of cocoa liquor

Authors:

Increasing the spiciness of a snack slows eating and reduces food and energy intake

Authors:

Paige M. Cunningham, Eliza Polyak, John E. Hayes

Influence of sweetness, bitterness and Sweet Liking Status on liking and emotional response to chocolate

Authors:

Margaret Thibodeau, Rebecca Ford, Anne Hasted, Katherine Barret, Hei Ching Chan, Qian Yang

South African Indigenous Kei Apples (Dovyalis afra) What We Have Learned About Ripeness, Jam-Making, and Descriptive and Preference Sensory Analysis

Authors:

Hennie Fisher, Richard Hay

Volatile and Nonvolatile Contributors to Lager Beer Acceptability in High-Flavor-Liking Consumers

Authors:

Joel Borcherding, Megan Booth, Said Toro Uribe, Diana Paola Forero, Edisson Tello, Julie Peterson, Devin G. Peterson