- Article
Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate
- Meriel L. Harwood,
- Gregory R. Ziegler and
- John E. Hayes
Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expec...

