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

Abstract

BACKGROUND: Spontaneous cocoa bean fermentation is characterised by a succession of microbial activities. Cocoa flavour precursors are developed during fermentation and drying of cocoa beans. Polyphenols and alkaloids contribute to astringency and bitterness of cocoa and chocolate.

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

“…The tendency for reduction of monomers during drying was also observed in other epicatechin studies, such as those conducted by Kim & Keeney (1984), Kealey et al (1998) and Camu et al (2008).…”

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

“…This increasing in hydrogen-Ion potential in the cotyledon is also related to acidity, due to the increase of citric acid after day 6. During fermentation process, the acetic and lactic acids generated by microbial action in the pulp are diffused towards the cotyledon, increasing its acidity (Camu et al, 2008). Similar results have been reported by other authors, where Cupuassu fermentation processes were carried out (Fantinelli et al, 2017).…”

“…As the fermentation process progressed, the quantity of well fermented Cupuassu beans increased, exceeding the required minimum value by the standard between 6 th and 10 th day of processing. In fact, pH decreased after day 4, due to the cotyledon pulp sugars, suffered a conversion into acetic acid throughout microorganism action such as Acetobacter rancens and Acetobacter melanogenum (Camu et al, 2008). This increasing in hydrogen-Ion potential in the cotyledon is also related to acidity, due to the increase of citric acid after day 6.…”

“…It was observed that the moisture loss during the monitoring period, is possibly due to the microbial action, which causes the released juices and aqueous exudates (Camu et al, 2008), a decreasing in fat content is due to lipid oxidation and the oxygen action involved in the process.…”

Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties

“…Chocolates were evaluated using quantitative descriptive analysis procedure excerpt from the literature data on sensory evaluation of chocolate (Camu et al 2008) and according to ISO standards (International Standard ISO 8586-2/2008. The experimental samples were subjected to sensory evaluation using the internal sensory panel of Faculty of Food Technology and Biotechnology and Zvečevo food industry d.d.…”