Scientists Discover Ingredient to Unlock New Chocolate Flavors

Scientists have discovered an ingredient that could "unlock" new flavors in chocolate. The research focuses on the role of bacteria and fungi during the fermentation of cocoa beans.

Professor David Salt from the University of Nottingham, co-author of the study published in Nature Microbiology, stated that there is now an understanding of the required microbes and their function, paving the way for targeted chocolate making with improved flavor.

The study examined cocoa beans from three regions of Colombia (Santander, Huila, and Antioquia). Differences in temperature and pH patterns were found in Antioquia, due to a different microbial group.

Cocoa from Santander and Huila had notes of fruits, flowers, and citrus, similar to cocoa from Madagascar. Cocoa from Antioquia was more like that of Ivory Coast and Ghana, used in mass production.

Nine key microbes were identified, capable of producing the notes of a fine-flavor cocoa. Introducing them to sterilized cocoa beans resulted in cocoa with reduced astringency and bitterness.

The findings can help growers produce high-quality cocoa and address the cost crisis. In addition, it opens the way for new flavors through the introduction of microbes that impart specific flavor characteristics.

Source: cnn.gr