سازمان‌ ملی ‌استاندارد ایران [ISIRI]. (1393). پودر کاکائو-ویژگی‌ها و روش‌های آزمون. (استاندارد ملی ایران، شمارۀ 383، تجدیدنظر چهارم)، برگفته از http://standard.isiri.gov.ir/StandardView.aspx?Id=41133

Afoakwa, E. O., Paterson, A., Fowler, M., & Ryan, A. (2008). Flavor formation and character in cocoa and chocolate: a critical review. Critical reviews in food science and nutrition, 48(9), 840-857. doi:https://doi.org/10.1080/10408390701719272

Aprotosoaie, A. C., Luca, S. V., & Miron, A. (2016). Flavor chemistry of cocoa and cocoa products—an overview. Comprehensive Reviews in Food Science and Food Safety, 15(1), 73-91. doi:https://doi.org/10.1111/1541-4337.12180

Bonvehí, J. S., & Coll, F. V. (2000). Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder. European Food Research and Technology, 210(3), 189-195. doi:https://doi.org/10.1007/PL00005510

Crafack, M., Keul, H., Eskildsen, C. E., Petersen, M. A., Saerens, S., Blennow, A., . . . Heimdal, H. (2014). Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate. Food Research International, 63, 306-316.doi:https://doi.org/10.1016/j.foodres.2014.04.032

Davies, C. G. A., & Labuza, T. P. (1997). The Maillard reaction: application to confectionery products. Confectionery science, 33, 35-66.

Farah, D. M. H., & Zaibunnisa, A. H. (2012). Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide.

Giacometti, J., Jolić, S. M., & Josić, D. (2015). Cocoa processing and impact on composition. In Processing and impact on active components in food (pp. 605-612): Elsevier.

Gültekin-Özgüven, M., Berktaş, I., & Özçelik, B. (2016). Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans. LWT-Food Science and Technology, 72, 559-565. doi:https://doi.org/10.1016/j.lwt.2016.04.065

Hashim, L., & Chaveron, H. (1994). Extraction and determination of methylpyrazines in cocoa beans using coupled steam distillation-microdistillator. Food Research International, 27(6), 537-544. doi:https://doi.org/10.1016/0963-9969(94)90139-2

Huang, Y., & Barringer, S. A. (2010). Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by selected ion flow tube‐mass spectrometry (SIFT‐MS). Journal of food science, 75(1), C121-C127. doi:https://doi.org/10.1111/j.1750-3841.2009.01455.x

Iranian National Standardization Organization. (2014). Cocoa powder - Specifications and test methods. (ISIRI Standard No. 383, 4^th. Revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=41133 (in Persian)

Jinap, S., Jamilah, B., & Nazamid, S. (2004a). Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting. Food chemistry, 85(1), 73-80. doi:https://doi.org/10.1016/j.foodchem.2003.06.005

Jinap, S., Jamilah, B., & Nazamid, S. (2004b). Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting. Food Quality and Preference, 15(5), 403-409. doi:https://doi.org/10.1016/S0950-3293(03)00097-1

Jinap, S., Rosli, W. W., Russly, A., & Nordin, L. (1998). Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao). Journal of the Science of Food and Agriculture, 77(4), 441-448. doi:https://doi.org/10.1002/(SICI)1097-0010(199808)77:43.0.CO;2-%23

Kim, H., & Keeney, P. G. (1984). (‐)‐Epicatechin content in fermented and unfermented cocoa beans. Journal of food science, 49(4), 1090-1092. doi:https://doi.org/10.1111/j.1365-2621.1984.tb10400.x

Koehler, P. E., & Odell, G. V. (1970). Factors affecting the formation of pyrazine compounds in sugar-amine reactions. Journal of Agricultural and Food Chemistry, 18(5), 895-898. doi:https://doi.org/10.1021/jf60171a041

Kongor, J. E., Hinneh, M., Van de Walle, D., Afoakwa, E. O., Boeckx, P., & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review. Food Research International, 82, 44-52. doi:https://doi.org/10.1016/j.foodres.2016.01.012

Kothe, L., Zimmermann, B. F., & Galensa, R. (2013). Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting. Food chemistry, 141(4), 3656-3663.  doi:https://doi.org/10.1016/j.foodchem.2013.06.049

Li, Y., Zhu, S., Feng, Y., Xu, F., Ma, J., & Zhong, F. (2014). Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder. Food Science and Biotechnology, 23(1), 59-63. doi:https://doi.org/10.1007/s10068-014-0008-5

Liu, L., Cao, J., Huang, J., Cai, Y., & Yao, J. (2010). Extraction of pectins with different degrees of esterification from mulberry branch bark. Bioresource technology, 101(9), 3268-3273. doi:https://doi.org/10.1016/j.biortech.2009.12.062

Mazor Jolić, S., Radojčić Redovniković, I., Marković, K., Ivanec Šipušić, Đ., & Delonga, K. (2011). Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. International journal of food science & technology, 46(9), 1793-1800. doi:https://doi.org/10.1111/j.1365-2621.2011.02670.x

Miller, K. B., Hurst, W. J., Payne, M. J., Stuart, D. A., Apgar, J., Sweigart, D. S., & Ou, B. (2008). Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. Journal of Agricultural and Food Chemistry, 56(18), 8527-8533. doi:https://doi.org/10.1021/jf801670p

Nair, K. P. (2010). The agronomy and economy of important tree crops of the developing world: Elsevier.

Niemenak, N., Rohsius, C., Elwers, S., Ndoumou, D. O., & Lieberei, R. (2006). Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents. Journal of Food Composition and Analysis, 19(6-7), 612-619. doi:https://doi.org/10.1016/j.jfca.2005.02.006

Rodriguez-Campos, J., Escalona-Buendía, H. B., Orozco-Avila, I., Lugo-Cervantes, E., & Jaramillo-Flores, M. E. (2011). Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis. Food Research International, 44(1), 250-258. doi:https://doi.org/10.1016/j.foodres.2010.10.028

Rodríguez, P., Pérez, E., & Guzmán, R. (2009). Effect of the types and concentrations of alkali on the color of cocoa liquor. Journal of the Science of Food and Agriculture, 89(7), 1186-1194. doi:https://doi.org/10.1002/jsfa.3573

Schultz, T. H., Flath, R. A., Mon, T. R., Eggling, S. B., & Teranishi, R. (1977). Isolation of volatile components from a model system. Journal of Agricultural and Food Chemistry, 25(3), 446-449. doi:https://doi.org/10.1021/jf60211a038

Serra Bonvehí, J., & Ventura Coll, F. (2002). Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder. Journal of Agricultural and Food Chemistry, 50(13), 3743-3750. doi:https://doi.org/10.1021/jf011597k

Van Boekel, M. (2006). Formation of flavour compounds in the Maillard reaction. Biotechnology advances, 24(2), 230-233. doi:https://doi.org/10.1016/j.biotechadv.2005.11.004

Yaylayan, V. A., Ismail, A. A., & Mandeville, S. (1993). Quantitative determination of the effect of pH and temperature on the keto form of D-fructose by FT IR spectroscopy. Carbohydrate research, 248, 355-360. doi:https://doi.org/10.1016/0008-6215(93)84141-R

Ziegleder, G. (2009). Flavour development in cocoa and chocolate. Industrial chocolate manufacture and use, 4, 169-191. doi:https://doi.org/10.1002/9781444301588.ch8

Zyzelewicz, D., Budryn, G., Oracz, J., Antolak, H., Kregiel, D., & Kaczmarska, M. (2018). The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans. Food Res Int, 113, 234-244. doi:https://doi.org/10.1016/j.foodres.2018.07.017