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Results from a study of cocoa grain fermentation in Colombia can pave the way to manipulate the taste of chocolate, the researchers say.
Whether you prefer an aromatic bar with caramel touches or something simpler, chocolate may have many flavors.
Now, a team of investigators claims to have discovert a key ingredient – that can open doors to new flavor profiles.
The team claims to have unraveling how and why the Bacteria and Fungi Involved in the fermentation of cocoa grains influence the taste of chocolate.
“We realize now What are the microorganisms we need And what they are doing. And I think this opens the opportunity… to be much more targeted in the way we produce our chocolate in terms of flavor, ”says David Saltresearcher at the University of Nottingham and study co -author, quoted by.
NO PUBLISHED IN THE MAGAZINE Nature Microbiologythe team describes how it studied fermented grains in cocoa farms In three different regions of Colombia – Santander, Huila and Antioch.
Investigators found that while the fermentation process was similar in the farms of santander and huilathe grains of Quinta de Antioch presented Different temperature patterns and pHprobably due to the presence and activity of a distinct group of microorganisms.
Additional investigations revealed that while the cocoa liqueur made from the grains of Santander and Huila had fruity, floral and citrus notessimilar to the characteristics of a fine -flavored cocoa of Madagascar.
On the other hand, the cocoa liquor obtained from the grains of Antioch did not have these nuances, looking like some aspects with the fermented grain liqueur Ivory and Ghana Coastused in large -scale chocolate production.
The team then resorted to genetic sequencement to identify the microorganisms involved in fermentation From the cocoa grain in multiple places of Colombia and beyond borders, explore the genes they contained and thus identify the taste substances they could produce during fermentation.
As a result, the researchers identified Nine microorganisms which together should be responsible for producing the notes of a fine -flavored cocoa. Then introduced this community in sterile cocoa grains and allowed them to ferment.
The result, said Salt, was a cocoa with floral, fruity and citrus notes and a recognizable cocoa flavor, but with less astringency and bitterness.
“I call you ‘Secret Revenue’“, These salt.
The researcher added that discoveries could have several applications, including helping cocoa producers find ways to promote the presence of key microorganisms during fermentation, thus ensuring that they can reproduce the necessary conditionss to get high quality cocoa.
Even help in the current cost of chocolate cost crisissuggested Salt, indicating that if the producers could produce more tasty cocoa, it would be necessary less cocoa in production.
And there is another possibility.
“It could introduce microorganisms capable of generate private flavorsnew flavors that Usually they are not in cocoa”He explained.” Or I could develop strategies to direct fermentation and create new flavors. “
