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

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	Creado por Hugo Lozano hace más de 9 años