International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


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Review Papers | Food Science | India | Volume 12 Issue 6, June 2023


Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality

Binod Pokharel


Abstract: Cocoa bean fermentation plays a significant role in shaping the flavor and quality of chocolate. This study aims to comprehensively understand its effects. The interaction between cocoa bean genetics, microbial populations, and environmental factors during fermentation results in the development of crucial flavor components such as volatile acids, alcohols, and esters. Precise control of temperature, humidity, and aeration is essential during fermentation to achieve optimal flavor outcomes. Fermentation also impacts the biochemical composition of the beans, leading to changes in color, texture, and sensory attributes due to the breakdown of polyphenols and proteins. Enzymatic reactions contribute to the reduction of bitterness and astringency, improving the overall taste of the chocolate. Preservation of traditional fermentation practices is important to maintain unique flavor profiles influenced by regional variations and terroir. Further research is needed to investigate the specific effects of fermentation parameters, microbial communities, and post - fermentation techniques on chocolate flavor and quality. Innovative approaches like controlled and starter culture - based fermentations should be explored. By understanding and optimizing the fermentation process, chocolate makers can enhance the flavor, quality, and marketability of their products, thereby contributing to the advancement and diversification of the global chocolate industry.


Keywords: Cocoa bean fermentation, Chocolate flavor, Microbial transformations, Biochemical compounds, Sensory characteristics


Edition: Volume 12 Issue 6, June 2023,


Pages: 1668 - 1674


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