This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were investigated. It was demonstrated that 17–20% of cocoa pulp, relative to the total bean-pulp-mass weight, could be mechanically removed without negatively affecting the bean quality. No significant differences were found in the percentages of well-fermented beans after 5–6 days fermentation with 1-day PS, resulting in 49 ± 9% with, and 48 ± 12% without depulping. There were no significant differences in key tastants present in the liquors; however, significantly less volatile acids and esters were found when liquors were produced from 5–6 day-fermented depulped beans, with 1-day PS, without negatively affecting the sensory profiles. This strategy allows producers to maximize the cacao fruit’s value by integrating part of the pulp into the cocoa value chain.

Ozone has the potential to improve the shelf life of fruits and vegetables by its antimicrobial properties, but the influence on the aroma properties has not been studied comprehensively at the molecular level. Therefore, the impact of ozone on odour-active compounds, total titratable acidity, ascorbic acid, weight loss, and fungal growth during storage is investigated in oranges and bananas. The fruits were stored at room temperature for 11 days either with or without ozone treatment. Interestingly, no significant impact of the ozone treatment on the contents of the selected odour-active compounds in bananas and oranges was observable. Furthermore, no impact on titratable acidity, weight loss, and ascorbic acid content were observable as a consequence of the ozone treatment at the respective ozone concentrations. In addition, the inhibitive effects of the growth and sporulation of moulds were demonstrated in this study. Finally, the data from this research show that ozonation has the potential of improving the shelf life of fruits without compromising their quality.

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted the industry to seek sustainable alternatives to tropical or hydrogenated fats. This project investigated the use of plant oils and their emulsified and crystallised forms as potential substitutes for palm fat in light and dark chocolate fillings, with an emphasis on single-origin ingredients to align with clean-label trends. The emulsions were assessed for viscosity, firmness, colour, and key flavour and aroma profiles. Results demonstrated that palm fat alternatives performed effectively in dark chocolate fillings, with non-emulsified recipes achieving firmness comparable to palm fat. In contrast, light chocolate fillings exhibited reduced firmness at higher inclusion rates of alternatives, and emulsified products were prone to flocculation. Notably, pure oil formulations delivered promising outcomes at lower inclusion rates, as the firmness could be raised by 22.0%, likely due to vegetable oil and cocoa butter interactions influencing crystal morphology. Substituting palm oil with sunflower oil, either crystallised or emulsified, did not compromise the overall flavour. Future investigations should determine the maximum feasible level of palm fat substitution and investigate the potential of adding higher amounts of waxes and emulsifiers to enhance crystal formation and firmness.