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Yeasts are essential for cocoa bean fermentation.

Van Thi Thuy Ho1, Jian Zhao1, Graham Fleet1

  • 1Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales 2052, Australia.

International Journal of Food Microbiology
|January 28, 2014
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Summary

Yeast activity is crucial for developing desirable chocolate flavor and quality. Inhibiting yeast during cocoa fermentation results in beans with poor color, increased acidity, and a lack of characteristic chocolate taste.

Keywords:
Acetic acid bacteriaCocoa bean fermentationCocoa qualityLactic acid bacteriaNatamycinYeasts

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Area of Science:

  • Food Science
  • Microbiology
  • Agricultural Science

Background:

  • Cocoa bean fermentation is vital for chocolate flavor development.
  • The specific role of yeasts in this process and their impact on final chocolate quality require further elucidation.

Purpose of the Study:

  • To investigate the essential role of yeasts in cocoa fermentation.
  • To determine the contribution of yeast activity to the overall quality and flavor precursors of chocolate.

Main Methods:

  • Cocoa bean fermentations were conducted with and without Natamycin to inhibit yeast growth.
  • Microbial ecology, metabolism, bean chemistry, and chocolate quality were analyzed and compared.
  • Sensory panel evaluations were performed on the resulting chocolate.

Main Results:

  • Yeast inhibition led to increased shell content, altered alcohol and ester production, and reduced pyrazine formation.
  • Beans fermented without yeasts produced purplish-violet beans, tasted more acidic, and lacked typical chocolate flavor.
  • Yeast-fermented beans were fully brown, yielding chocolate with preferred characteristic flavors, as confirmed by sensory panels.

Conclusions:

  • Yeast growth and activity are indispensable for proper cocoa bean fermentation.
  • Yeasts play a critical role in developing the characteristic flavor profile and quality attributes of chocolate.