Why chocolate tastes so good: microbes that fine-tune its flavour
3 days ago
- #fermentation
- #flavor
- #chocolate
- Scientists study how fermentation of cocoa beans affects chocolate flavor.
- pH, temperature, and microbial species influence chocolate taste during fermentation.
- Researchers replicated high-quality chocolate flavor in lab conditions.
- Fermentation in chocolate production is a natural process, unlike wine or cheese.
- Study compared cocoa beans from different Colombian regions for flavor profiles.
- Santander and Huila cocoa had complex flavors; Antioquia was simpler and bitter.
- Microbial communities, especially Torulaspora and Saccharomyces, linked to finer chocolate flavors.
- Potential for 'designer chocolates' with controlled fermentation techniques.