Cocoa honey is a sweet, acidic liquid obtained from the pulp of cocoa fruits (Theobroma cacao L.) during postharvest processing, distinct from bee honey and derived from cocoa pulp, being specifically defined as the liquid obtained by natural drainage of the pulp. Rich in soluble solids, total sugars, and essential minerals like magnesium and zinc, while low in sodium, its characteristic fruity, sweet, and floral aroma is attributed to high levels of esters. Despite its technological potential, the industrial exploitation of cocoa honey is hindered by significant research gaps, including a lack of standardized analytical methods, limited stability data, and insufficient economic assessment. This review provides a comprehensive analysis of the nutritional, physicochemical, and aromatic properties of cocoa honey, highlighting its innovative applications in the food, beverage, and cosmetic industries. Furthermore, we discuss the role of volatile organic compounds (VOCs) as potential biomarkers for quality control and prevention of food fraud. By addressing sustainability and the circular economy, this work identifies the critical path for transforming cocoa honey into a stable, safe, and commercially competitive ingredient, ultimately enhancing the cocoa value chain and the producer’s income.
Nascimento et al. (Wed,) studied this question.