Fermentation of Theobroma cacao (cacao) seeds is an absolute requirement for the full development of chocolate flavor precursors. An adequate aeration of the fermenting cacao seed mass is a fundamental prerequisite for a satisfactory fermentation. Here, we evaluated whether a controlled inoculation of cacao seed fermentation using a Kluyveromyces marxianus hybrid yeast strain, with an increased pectinolytic activity, would improve an earlier liquid drainage ('sweatings') from the fermentation mass, developing a superior final product quality. Inoculation with K. marxianus increased by one third the volume of drained liquid and affected the microorganism population structure during fermentation, which was detectable up to the end of the process. Introduction of the hybrid yeast affected the profile of total seed protein degradation evaluated by polyacrylamide gel electrophoresis, with improved seed protein degradation, and reduction of titrable acidity. Sensorial evaluation of the chocolate obtained from beans fermented with the K. marxianus inoculation was more accepted by analysts in comparison with the one from cocoa obtained through natural fermentation. The increase in mass aeration during the first 24 h seemed to be fundamental for the improvement of fermentation quality, demonstrating the potential application of this improved hybrid yeast strain with superior exogenous pectinolytic activity.

The time-intensity method was used to determine the isosweetness concentrations of various sweeteners in milk chocolates. Chocolate is one of the most consumed foods in the world, and this great success can be explained by its particular flavor. In this study, the sucrose was replaced by bulking agents and three different sweeteners (neotame [NEO], rebaudioside [REB] and sucralose [SUCRA]), and four concentrations of each sweetener were evaluated in order to determine the isosweetness concentrations, considering 43% sucrose (SUCRO) as providing the ideal sweetness for milk chocolate. Twelve individuals, selected and trained as judges, determined the temporal characteristics of sweetness of these chocolates. The data collected during each session of sensory evaluation furnished the following parameters in relation to each stimulus: Imax (maximum intensity recorded); Timax (time at which the maximum intensity was recorded); Area (area of time ¥ intensity curve); and Ttot (total duration time of the stimulus). The SCDTI 3.0 program was used for the TI analysis. Based on the sweetness best concentrations obtained from the TI results, it is possible to conclude that SUCRA was 570 times sweeter than SUCRO, REB was 200 times sweeter and NEO was 8,600 times sweeter. Considering these potencies, the sweeteners show a similar profile to other foods. PRACTICAL APPLICATIONSThe time-intensity analysis is important to provide information on the behavior of the flavor as perceived by consumers during ingestion of the food and is used to obtain the temporal profile of an attribute in a certain product. This analysis is different from the conventional descriptive analysis because it allows one to verify changes in the perception of an attribute over time. The time-intensity method was an important analysis used to know the concentrations of sweeteners, providing the best replacement to sucrose. The key point of this study was to consider the temporal sweetness characteristics involved in producing isosweetness diet milk chocolates.

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