US EditionNew Research Ferments the Perfect Recipe for Fine Chocolate Flavor
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6 Articles
At the heart of this process is the fermentation of beans, a crucial and yet largely empirical step. This decisive moment, which determines the complex aromas of chocolate – fruity, floral or woody – is based on the action of microbes naturally present in the environment. Researchers at the University of Nottingham, in collaboration with Colombian farms, have published a study in Nature Microbiology that changes the situation.
Scientists in Britain have revealed one of the best-kept secrets of high-quality chocolate: the “magic” contribution of microbes. As it turns out, its rich and complex flavor is due not only to the cocoa bean, but also to the microscopic organisms that guide the fermentation process and “build” its aromatic profile. In their study published in the journal Nature Microbiology, researchers from the University of Nottingham describe how they manage…
Impact of Microbiota Composition, pH, and Temperature on Key Flavor Characteristics of Premium Chocolate
Cocoa (Theobroma cacao) bean fermentation is a natural process characterized by various interactions that influence the flavor profile of high-quality chocolate. By grasping these intricate interactions, one can effectively reproduce the sought-after flavor characteristics in a controlled environment. Research utilizing bean samples fermented at Columbia Farm has demonstrated that pH, temperature, and the composition of [...] The post Impact of …
New Research Ferments the Perfect Recipe for Fine Chocolate Flavor
NOTTINGHAM, U.K. — Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft consistently high-quality, flavour-rich chocolate. Scientists from the University of Nottingham’s School of Biosciences examined how cacao bean temperature, pH, and microbial communities interact during fermentation and how these fa…
Microbiota Composition, pH and Temperature Influence Key Flavor Attributes of Premium Chocolate
Cocoa (Theobroma cacao) bean fermentation is a spontaneous process involving interactions between various factors that contribute to the final flavors of premium chocolate. The post Microbiota Composition, pH and Temperature Influence Key Flavor Attributes of Premium Chocolate appeared first on Sci.News: Breaking Science News.
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