3432327
Mind Map by Hugo Lozano, updated more than 1 year ago
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Created by Hugo Lozano
almost 5 years ago
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Description
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