Description
Fermentation of cacao beans converts raw beans into flavor‑ready material through a succession of yeasts, lactic‑acid bacteria, and acetic‑acid bacteria.
Technical
During fermentation, sugars are metabolized to ethanol and CO₂ by yeasts, then oxidized to acetic acid by acetic‑acid bacteria, while lactic‑acid bacteria lower the pH. This microbial activity produces volatile precursors such as acetaldehyde, diacetyl, and 2‑acyl‑furanones, and enzymatically hydrolyzes theobromine and caffeine, reducing bitterness and enhancing chocolate aroma.
Science
Primary Reaction
Microbial fermentation of cacao bean sugars to ethanol, acetic acid, lactic acid, and volatile flavor precursors
Sensory Profile
Aroma ()
earthynuttyfruityfloralyeastychocolateycaramelizedspicytobacco-likevinegary