{"cited_by_count":323379,"description":"This cluster of papers covers a wide range of topics related to the science of cocoa and chocolate production, including the role of polyphenols, microbiology of cocoa fermentation, fat crystallization, flavor formation, rheological and textural qualities, oleogel structuring, and the influence of fermentation on chocolate flavor. The papers also explore the utilization of by-products such as cocoa shell and cocoa pod husk, as well as the potential health benefits of cocoa and chocolate.","display_name":"Food Chemistry and Fat Analysis","domain_id":"1","external_ids":{"openalex":"https://openalex.org/T12349","wikipedia":"https://en.wikipedia.org/wiki/Cocoa_bean"},"field_id":"11","id":"T12349","keywords":[{"display_name":"chocolate","id":"chocolate","score":0.2962,"url":"https://openalex.org/keywords/chocolate"},{"display_name":"cocoa butter","id":"cocoa-butter","score":0.6631,"url":"https://openalex.org/keywords/cocoa-butter"},{"display_name":"cocoa beans","id":"cocoa-beans","score":0.532,"url":"https://openalex.org/keywords/cocoa-beans"},{"display_name":"cocoa fermentation","id":"cocoa-fermentation","score":0.7111,"url":"https://openalex.org/keywords/cocoa-fermentation"},{"display_name":"solid fat content","id":"solid-fat-content","score":0.7846,"url":"https://openalex.org/keywords/solid-fat-content"},{"display_name":"dark chocolate","id":"dark-chocolate","score":0.4711,"url":"https://openalex.org/keywords/dark-chocolate"},{"display_name":"cocoa processing","id":"cocoa-processing","score":0.5054,"url":"https://openalex.org/keywords/cocoa-processing"},{"display_name":"cocoa powder","id":"cocoa-powder","score":0.4536,"url":"https://openalex.org/keywords/cocoa-powder"},{"display_name":"fat crystallization","id":"fat-crystallization","score":0.7895,"url":"https://openalex.org/keywords/fat-crystallization"},{"display_name":"oleogels","id":"oleogels","score":0.2791,"url":"https://openalex.org/keywords/oleogels"},{"display_name":"chocolate production","id":"chocolate-production","score":0.2913,"url":"https://openalex.org/keywords/chocolate-production"},{"display_name":"cocoa butter substitute","id":"cocoa-butter-substitute","score":0.8428,"url":"https://openalex.org/keywords/cocoa-butter-substitute"},{"display_name":"milk chocolate","id":"milk-chocolate","score":0.5544,"url":"https://openalex.org/keywords/milk-chocolate"},{"display_name":"edible fats","id":"edible-fats","score":0.2194,"url":"https://openalex.org/keywords/edible-fats"},{"display_name":"palm stearin","id":"palm-stearin","score":0.4232,"url":"https://openalex.org/keywords/palm-stearin"},{"display_name":"interesterification","id":"interesterification","score":0.2971,"url":"https://openalex.org/keywords/interesterification"},{"display_name":"cocoa liquor","id":"cocoa-liquor","score":0.7967,"url":"https://openalex.org/keywords/cocoa-liquor"},{"display_name":"fat bloom","id":"fat-bloom","score":0.8758,"url":"https://openalex.org/keywords/fat-bloom"},{"display_name":"cocoa roasting","id":"cocoa-roasting","score":0.8591,"url":"https://openalex.org/keywords/cocoa-roasting"},{"display_name":"fat blends","id":"fat-blends","score":0.7737,"url":"https://openalex.org/keywords/fat-blends"},{"display_name":"cocoa quality","id":"cocoa-quality","score":0.4712,"url":"https://openalex.org/keywords/cocoa-quality"},{"display_name":"enzymatic interesterification","id":"enzymatic-interesterification","score":0.4384,"url":"https://openalex.org/keywords/enzymatic-interesterification"},{"display_name":"chocolate formulation","id":"chocolate-formulation","score":0.7825,"url":"https://openalex.org/keywords/chocolate-formulation"},{"display_name":"triacylglycerol composition","id":"triacylglycerol-composition","score":0.3954,"url":"https://openalex.org/keywords/triacylglycerol-composition"},{"display_name":"chocolate quality","id":"chocolate-quality","score":0.8536,"url":"https://openalex.org/keywords/chocolate-quality"}],"legacy_keywords":["Cocoa","Chocolate","Polyphenols","Fermentation","Crystallization","Flavor","Microbiology","Oleogels","Rheology","Structuring"],"openalex_id":"https://openalex.org/T12349","source_created_date":"2024-01-23T15:27:14","source_updated_date":"2026-10-17T03:02:00","subfield_id":"1106","url":"/topics/T12349","works_api_url":"https://api.openalex.org/works?filter=topics.id:T12349","works_count":33365,"label":"Food Chemistry and Fat Analysis","provider":"openalex","revision":"6c3214a55f9acb45","taxonomy_revision":"f050b5d4780b1289","title":"Food Chemistry and Fat Analysis","kind":"topic-directory","aeo_cohort":"topic-directory","catalogue_revision":"f050b5d4780b1289","numeric_address":"38284994955487339","address_version":"morton4x16-v1","coordinates":[1,11,1106,12349],"answer_status":"Directory metadata; local answer requires separate source review","truth_status":"Subject descriptor, not a factual answer or a demonstrated knowledge gap","reviewed_answer":null}