The key to chocolate taste is cocoa bean fermentation and a better understanding of the process could be used to enhance flavour, a new study reveals.
Research by Belgian confectionery products maker Barry Callebaut has isolated the bacteria responsible for creating flavour during the fermentation process.
The flavour of cocoa beans develops during the fermentation process and the beans undergo a number of chemical changes during this period that determine both their taste and aroma.
Working with researchers from the University of Brussels, Barry Callebaut analysed the formation of aroma precursors during the cocoa bean fermentation, finding that good fermentation is the result of the specific characteristics of lactic acid bacteria and acetic acid bacteria.
The bacteria, which break down citric acid and sugars, and oxidise ethanol, are affected by the first stage of the chocolate-making process and the ability of the microorganisms to resist acidic environments, and tolerate alcohol and heat contributes to the final taste of the chocolate.
Herwig Bernaert, Healthier Chocolate innovation manager, said: "Studying the microbiological and biochemical reactions that occur during the fermentation process of the cocoa bean helps to increase our knowledge. With these new findings we can further influence our entire chocolate-making process."
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