Chocolate can take on many flavors – from fruity and floral to rich and bitter. Now, scientists have made a breakthrough in understanding the fermentation of cocoa beans. An international team led by Prof. David Salt from the University of Nottingham studied beans from three regions in Colombia and showed how specific microbes during fermentation strongly influence the taste of the final product.
Nine key microbes identified
While beans from Santander and Huila developed fruity and floral notes during fermentation, beans from Antioquia lacked these flavors due to the activity of different microbes. Using genetic analysis, the researchers identified nine core microbes that together create fine flavor profiles of citrus, fruit, and floral notes. In an experiment, sterile beans were fermented with this microbial community – producing chocolate with enhanced flavors, reduced bitterness, and less astringency.
According to Salt, the findings could transform cocoa production. Farmers could deliberately promote these microbes to reliably produce high-quality cocoa. This approach might lower production costs, as more flavorful beans require less processing, and could even enable the creation of entirely new chocolate flavors – a true “secret sauce” for the future of chocolate.
