The generation of cocoa flavor compounds is the most important aspect of cocoa roasting. Mass or liquor roasting is touted as the most advanced type of roasting and capable of full flavor development due to the optimal temperature distribution. Continuous real-time online monitoring of the cocoa roasting process is very helpful for understanding the dynamics of flavor generation and could form the basis for future quality control measures such as to prevent over-roasting. The roasting of cocoa beans develops the typical roasted and chocolate flavor. The development of a fast technique using near-infrared spectroscopy may allow for quicker prediction of biochemical quality parameters such as phenolic substances, organic acid, epicatechin, lactic acid as well as fermentation time and the pH value of the cocoa beans. Gas chromatography is used to determine the composition of the flavor compounds in all the methods except in the flavor index. Polyacrylamide is widely used in modern chemical technology for various purposes.