Fermentation of cocoa beans: influence of microbial activities and polyphenol concentration on the flavour of chocolate

Tasted test - Astrigency - Epicatechin and catechin -Antocyanin (Marker Control)
1. Microorganism:
1. Lactobacillus plantarum and lactobacillus fermentum (LAB) - Acetobacter pasteiriaunus at a pH of 4.8 and 50°C for T
2. Process:
1. 3. Concentration of compund Found in cocoa after drying:
  1. - The crops No. 4 - 7 have the same amount of ethanol with 50mg/g with a variation of +/- 2mg/g. - A relationship between the presence lactic acid and the crops that were fermentated
2. - Key dried and fermentation time. Chocolate made in the piloplant of barri callebaut France - Without fermentation no flavour
  1. key process: fermentation and roasting
  2. - Recipes used for chocolate : 42% coca, liquor, 46% sugar, 11.4% cocoa butter, 0.6% lecithin and 0.03% vanilla
  3. - Maillard Reactions
Key compounds:
1. Poliphenol and alcaloid were crop and heapdependent.
  1. Epicatechin and theobromide levels decreased during fermentation
    1. Determination:
      1. By high pressure (HpLC) liquid chromatography. - Sugar and organic Acids detrminated by high-performance anion exchange chromatography (HPAEc)
    2. All cocoa beans contained ethanol, lactic acid acetic acid and citric acid before fermentation
      1. Flavour are extremely complex, with more thant 550 compound

Resource summary

	Created by Hugo Lozano over 9 years ago