Magalhães da Veiga Moreira Igor, de Figueiredo Vilela Leonardo, da Cruz Pedroso Miguel Maria Gabriela, Santos Cledir, Lima Nelson, Freitas Schwan Rosane
Post-Graduate Program in Food Science, Federal University of Lavras, Lavras 37.200-000, Minas Gerais, Brazil.
Post-Graduate Program in Agricultural Microbiology, Federal University of Lavras, Lavras 37.200-000, Minas Gerais, Brazil.
Molecules. 2017 May 9;22(5):766. doi: 10.3390/molecules22050766.
Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates. UFLA CCMA 0200, CCMA 0238, and CCMA 0241 are proposed as starter cultures for cocoa fermentation.
可可植物中“女巫扫帚”病的出现对巧克力生产造成了巨大影响。为了恢复可可产量，人们培育了许多抗病杂交植物。然而，一些不同的可可杂交品种产出的可可豆所制成的巧克力质量参差不齐。可可豆发酵是一个微生物学过程，可用于生产巧克力风味前体，从而解决巧克力质量不稳定的问题。这项工作的目的是使用微生物组合作为起始培养物，对PH15可可杂交品种的成熟可可豆荚进行发酵，并评估其对发酵过程中存在的微生物群落、发酵过程中涉及的化合物的影响，以及对巧克力进行感官特性分析。根据所得结果，在发酵豆和所生产的巧克力中鉴定出了不同的挥发性化合物。苦味是未接种巧克力中占主导的味道，而用接种豆制成的巧克力则呈现出苦、甜和可可味。2,3 - 丁二醇和2,3 - 二甲基吡嗪被认为是使两种巧克力风味产生差异的挥发性化合物。建议将UFLA CCMA 0200、CCMA 0238和CCMA 0241作为可可发酵的起始培养物。
