Cocoa bean fingerprinting via correlation networks

ARTICLE OPEN Cocoa bean fingerprinting via correlation networks Santhust Kumar 1 ✉, Roy N. D’Souza 1 , Marcello Corno2 , Matthias S. Ullrich 1 , Nikolai Kuhnert1 and Marc-Thorsten Hütt 1 ✉ Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization. Questions of food authenticity and food quality are hence particularly...