Description
Fermentation of cacao beans in Mesoamerica transforms raw beans into a flavor precursor for chocolate.
Technical
Yeasts convert fermentable sugars to ethanol, followed by lactic acid bacteria producing lactic acid and acetic acid bacteria oxidizing ethanol to acetic acid. The pH drops from ~6.0 to ~4.0, enabling oxidative degradation of catechins to theobromine and the formation of volatile esters that contribute to chocolate aroma.
Science
Primary Reaction
Sequential microbial metabolism of sugars to ethanol, lactic acid, and acetic acid, coupled with oxidative degradation of catechins and formation of flavor precursors
Sensory Profile
Aroma ()
earthynuttycocoasweetacidicfruityfloralsmokywoodyspicy