Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/46316 |
Resumo: | 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 flavour of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation. |
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Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavorChocolate qualityGC-MSSensory analysisCulture-independent analysisStarter cultureCiências Agrárias::Biotecnologia Agrária e AlimentarEngenharia e Tecnologia::Biotecnologia IndustrialEngenharia e Tecnologia::Biotecnologia AmbientalScience & TechnologyChocolate 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 flavour of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation.Cledir Santos thanks the Universidad de La Frontera (Temuco, Chile) for the partial funding from Project DIUFRO DI16-0135. The authors acknowledge the financial support from the Brazilian Agencies Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG), and Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), and the samples obtained from the Fazendas Reunidas Vale do Juliana (Igrapiuna, Bahia, Brazil).info:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoMoreira, Igor Magalhães da VeigaVilela, Leonardo de FigueiredoMiguel, Maria Gabriela da Cruz PedrosoLima, NelsonSantos, CledirSchwan, Rosane F.20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/46316eng1420-304910.3390/molecules22050766info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:31:28Zoai:repositorium.sdum.uminho.pt:1822/46316Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:26:42.768389Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor |
title |
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor |
spellingShingle |
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor Moreira, Igor Magalhães da Veiga Chocolate quality GC-MS Sensory analysis Culture-independent analysis Starter culture Ciências Agrárias::Biotecnologia Agrária e Alimentar Engenharia e Tecnologia::Biotecnologia Industrial Engenharia e Tecnologia::Biotecnologia Ambiental Science & Technology |
title_short |
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor |
title_full |
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor |
title_fullStr |
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor |
title_full_unstemmed |
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor |
title_sort |
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor |
author |
Moreira, Igor Magalhães da Veiga |
author_facet |
Moreira, Igor Magalhães da Veiga Vilela, Leonardo de Figueiredo Miguel, Maria Gabriela da Cruz Pedroso Lima, Nelson Santos, Cledir Schwan, Rosane F. |
author_role |
author |
author2 |
Vilela, Leonardo de Figueiredo Miguel, Maria Gabriela da Cruz Pedroso Lima, Nelson Santos, Cledir Schwan, Rosane F. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Moreira, Igor Magalhães da Veiga Vilela, Leonardo de Figueiredo Miguel, Maria Gabriela da Cruz Pedroso Lima, Nelson Santos, Cledir Schwan, Rosane F. |
dc.subject.por.fl_str_mv |
Chocolate quality GC-MS Sensory analysis Culture-independent analysis Starter culture Ciências Agrárias::Biotecnologia Agrária e Alimentar Engenharia e Tecnologia::Biotecnologia Industrial Engenharia e Tecnologia::Biotecnologia Ambiental Science & Technology |
topic |
Chocolate quality GC-MS Sensory analysis Culture-independent analysis Starter culture Ciências Agrárias::Biotecnologia Agrária e Alimentar Engenharia e Tecnologia::Biotecnologia Industrial Engenharia e Tecnologia::Biotecnologia Ambiental Science & Technology |
description |
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 flavour of both chocolates. Saccharomyces cerevisiae UFLA CCMA 0200, Lactobacillus plantarum CCMA 0238, and Acetobacter pasteurianus CCMA 0241 are proposed as starter cultures for cocoa fermentation. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/46316 |
url |
http://hdl.handle.net/1822/46316 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1420-3049 10.3390/molecules22050766 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132755517243392 |