Chocolate can have many natural flavors, ie those that are created by fermentation of cocoa beans and not by adding flavors. Scientists have now discovered a key element that could open the way for new natural flavors. They revealed certain aspects of fermentation that affect the final taste of chocolate. According to a study published in Nature Microbiology, they found out how and why bacteria and fungi involved in fermentation of cocoa beans affect the taste of cocoa and chocolate.
“Now we understand what microorganisms we need and what they do for us. And I think it opens up the possibility of a much more targeted approach to the production of chocolate in terms of its taste,” Professor David Salt, co -author of the University of Nottingham, said. The research team studied fermentation of beans on cocoa farms in three regions of Colombia – Santander, Huila and Antioquia.
They found that while the fermentation process was similar to the farms in the regions of Santander and Huila, the antioquii varied in terms of temperature and pH, which was most likely caused by the presence and activity of another group of microorganisms.
Other analyzes have shown that the cocoa mass of Santander and Huili had fruit, floral and citrus tones, Similarly, gently aromatic cocoa from Madagascar. On the contrary, Antioquia bean paste did not have these tones and was similar to cocoa paste Of fermented beans from ivory and ghana coast, which are used to make ordinary chocolate.
Scientists then identified microorganisms involved in the fermentation of cocoa beans from various locations in Colombia and elsewhere in the world by using genetic sequence. They were examined by genes and substances that can produce during fermentation. As a result They identified nine microorganisms that together create tones of fine aromatic cocoa. Scientists then added these microorganisms to sterile cocoa beans and let them ferment.
“I call it a secret ingredient,” said Salt. The result was cocoa with floral, fruit and citrus tones and a recognizable cocoa taste, but with less bitterness and bitterness. According to Salt, this discovery could have several practical applications – for example, to help cocoa growers support the presence of key microorganisms during fermentation so that they can repeatedly achieve the conditions necessary for the production of high -quality cocoa.
“You can add microbial inoculants that create certain flavors, new tastes that normally do not occur in cocoa. Or you can develop strategies that direct fermentation to new taste profiles,” added Salt.
