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

Hugo Lozano
Mind Map by Hugo Lozano, updated more than 1 year ago
Hugo Lozano
Created by Hugo Lozano almost 5 years ago
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fermentation of cocoa beans
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Fermentation of cocoa beans: influence of microbial activities and polyphenol concentration on the flavour of chocolate
1 Tasted test - Astrigency - Epicatechin and catechin -Antocyanin (Marker Control)
2 1. Microorganism:
2.1 Lactobacillus plantarum and lactobacillus fermentum (LAB) - Acetobacter pasteiriaunus at a pH of 4.8 and 50°C for T
3 2. Process:
3.1 3. Concentration of compund Found in cocoa after drying:
3.1.1 - 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
3.2 - Key dried and fermentation time. Chocolate made in the piloplant of barri callebaut France - Without fermentation no flavour
3.2.1 key process: fermentation and roasting
3.2.2 - Recipes used for chocolate : 42% coca, liquor, 46% sugar, 11.4% cocoa butter, 0.6% lecithin and 0.03% vanilla
3.2.3 - Maillard Reactions
4 Key compounds:
4.1 Poliphenol and alcaloid were crop and heapdependent.
4.1.1 Epicatechin and theobromide levels decreased during fermentation
4.1.1.1 Determination:
4.1.1.1.1 By high pressure (HpLC) liquid chromatography. - Sugar and organic Acids detrminated by high-performance anion exchange chromatography (HPAEc)
4.1.1.2 All cocoa beans contained ethanol, lactic acid acetic acid and citric acid before fermentation
4.1.1.2.1 Flavour are extremely complex, with more thant 550 compound
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