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Brazilian cocoa hybrid‐mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties
Author(s) -
Martinez Silvia Juliana,
Batista Nádia Nara,
Ramos Cíntia Lacerda,
Dias Disney Ribeiro,
Schwan Rosane Freitas
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15758
Subject(s) - fermentation , food science , lactic acid , chemistry , yeast , mesophile , acetic acid bacteria , acetic acid , bacteria , population , cocoa bean , biology , biochemistry , genetics , demography , sociology
High‐yield resistant hybrids are used in cocoa fermentation and result in chocolates with different sensorial profiles. This work aimed to characterize the fermentation microbiologically and physicochemically. Hybrids CEPEC 2004, FA13, PH15, and CEPEC 2002 were used for fermentation. The yeast, acetic acid bacteria, lactic acid bacteria, and mesophilic bacteria population were evaluated in their respective medium. Carbohydrates and acids were detected using a high‐performance liquid chromatography system, and volatiles were analyzed using gas chromatography‐mass spectrometry equipment. Finally, a consumer acceptance test followed by a check‐all‐that‐apply question and a temporal dominance of sensations assessment was performed in chocolate. The fermentation resulted in a typical succession: yeast‐dominated at first, followed by lactic acid, acetic acid, and mesophilic bacteria. In the pulp, carbohydrates and citric acid were consumed. Low concentrations of acetic acid (0.09–1.75 g/kg) were detected. Acids, esters, and alcohols were the most abundant groups. The chocolate profile resulted in sweet, acidic, and fruity, satisfying consumers' tastes. Practical Application The cocoa hybrid‐mix fermentation can improve the fermentation process and chocolate quality. The mixture generated a different sensory profile in comparison to other fermentations. The fruity chocolate was accepted and liked by consumers.