Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

“…Knowledge of the phenomena that modulate the biochemical reactions that occur during the transformation of cocoa seeds is necessary to establish a control over this bioprocess, based on its proper management to produce cocoa with desired quality characteristics . In this sense, some authors have studied this bioprocess under laboratory conditions to generate a knowledge base as a guide to elucidate the dynamics of flavor formation during cocoa transformation from seeds to beans (John et al 2016;Eyamo Evina et al 2016;Kadow et al 2015;Oracz and Nebesny 2014;Yaw 2014;Amin, Jinap, and Jamilah 1998;Voigt and Biehl 1995;Biehl et al 1985). These studies are of great relevance for being pioneers in developing methodologies that allow carrying out the cocoa transformation of seeds in a controlled manner.…”

“…Research has been conducted to control parameters such as temperature (with variation between 30 C and 45 C), the pH of the medium (3.0-5.5), the atmospheric conditions (oxygen or nitrogen concentration), and metabolites (ethanol, citric acid, lactic acid, and acetic acid). Additionally, even experimentation with the addition of enzymes such as pectinase to accelerate the bioprocess has been implemented (Eyamo Evina et al 2016;John et al 2016;Kadow et al 2015;Yaw 2014).…”

“…Likewise, in several works postharvest transformation processes under laboratory conditions has been explored (John et al 2016;Eyamo Evina et al 2016;Kadow et al 2015;Yaw 2014), using chemical catalysts during the process such as lactic, citric, and acetic acids, as well as under controlled atmospheric conditions (oxygen and nitrogen) and temperature. The results showed that flavor formation precursors from the proteolysis and the inversion of nonreducing sugars, as well as the decrease of polyphenols was possible with the use of chemical catalysts and controlling physicochemical variables.…”

Avaliação de culturas <i>starters</i> de leveduras na fermentação de sementes de jaca e seus efeitos no aroma de chocolate

“…Em cacau, para obtenção de aroma de chocolate, são necessárias etapas que envolvem a fermentação, a secagem e a torração LIMA, SCHULER, GUERRA, 2010;. Durante o processo de fermentação, através da ação de microrganismos, ocorrem diversas mudanças bioquímicas que promovem a produção de ácidos, principalmente o ácido acético e lático, e a degradação de proteínas e carboidratos em aminoácidos e açúcares redutores, respectivamente, os quais são precursores de aroma JOHN et al, 2016;. Após a fermentação, as sementes são secas, e nesse processo começam a ser formados os compostos voláteis; contudo, a contribuição mais expressiva na produção dos mesmos ocorre durante a torração.…”

“…Após a fermentação, as sementes são secas, e nesse processo começam a ser formados os compostos voláteis; contudo, a contribuição mais expressiva na produção dos mesmos ocorre durante a torração. Nesta etapa, os aminoácidos e açúcares redutores reagem entre si, através da reação de Maillard, produzindo uma série de compostos voláteis (AFOAKWA et al, 2008;CRAFACK et al, 2014;PARKER, 2015;JOHN et al, 2016).…”