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

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:

   • Lactobacillus plantarum and lactobacillus fermentum (LAB) - Acetobacter pasteiriaunus at a pH of 4.8 and 50°C for T

3. 2. Process:

   • 3. Concentration of compund Found in cocoa after drying:
     • - 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
   • - Key dried and fermentation time. Chocolate made in the piloplant of barri callebaut France - Without fermentation no flavour
     • key process: fermentation and roasting
     • - Recipes used for chocolate : 42% coca, liquor, 46% sugar, 11.4% cocoa butter, 0.6% lecithin and 0.03% vanilla
     • - Maillard Reactions

4. Key compounds:

   • Poliphenol and alcaloid were crop and heapdependent.
     • Epicatechin and theobromide levels decreased during fermentation
       • Determination:
         • By high pressure (HpLC) liquid chromatography. - Sugar and organic Acids detrminated by high-performance anion exchange chromatography (HPAEc)
       • All cocoa beans contained ethanol, lactic acid acetic acid and citric acid before fermentation
         • Flavour are extremely complex, with more thant 550 compound