Fine chocolate is comparable to a good wine or an old French cognac! Chocolate lovers and addicts rejoice! 😊
"Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, bitter, and astringent? A study ... has for the first time homed in on the specific combination of temperature, acidity, and microbes involved in the optimal fermentation process for cocoa beans. They then proposed an ideal microbial formulation for developing the flavors of fine chocolate. ..."
"... The quality and flavour of chocolate begin with the cacao bean, which is profoundly influenced by both pre- and post-harvest factors. Among these, fermentation is the first, and one of the most critical steps after harvest. It lays the foundation for aroma development, flavour complexity, and the reduction of bitterness in the final chocolate product. ..."
From the abstract:
"Cocoa (Theobroma cacao L.) bean fermentation is a spontaneous process involving interactions between abiotic and biotic factors that contribute to the final flavours of chocolate. Understanding these underlying interactions could enable desired flavour profiles to be reproduced under controlled conditions.
Here, using bean fermentation samples from Colombian farms, we established that pH, temperature and microbiota composition, including both bacteria and fungi, influence key flavour attributes of premium chocolate.
Genome-resolved metagenomics revealed that metabolic traits necessary for the development of the flavour profile of chocolate are redundantly present in the fermentation microbial community.
Using a defined and metabolically competent microbial consortium, the feasibility of replicating fine flavour attributes of chocolate under controlled conditions was confirmed via omics, metabolic networks and a trained tasting panel.
Our results provide the basis for the design of fermentation starters to robustly reproduce fine chocolate characteristics."
New research ferments the perfect recipe for fine chocolate flavour (original news release)
A defined microbial community reproduces attributes of fine flavour chocolate fermentation (open access)
Fig. 1: Changes in abiotic and biotic characteristics inform the progression of cocoa bean fermentation.
Fig. 5: A microbial consortium replicates desirable traits in cocoa fermentation.
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