New cocoa processing method produces fruitier, more 'flowery' dark chocolate

The process of making chocolate begins with the harvest of cocoa beans. People have been experimenting with chocolate-making for thousands of years. The researchers reported in the Journal of Agricultural and Food Chemistry that an alternative processing step called "moist incubation" resulted in a fruitier, more flowery-tasting dark chocolate.

Cocoa beans are covered in banana leaves and left to ferment for a few days. The beans are acidified by the microbes in the environment. This causes biochemical changes in the beans that reduce bitterness and a stringency, while developing the pleasing flavors and aromas associated with chocolate.

Scientists developed an alternative, non-microbial approach called moist incubation, in which dried, unfermented cocoa nibs are rehydrated in an acidic solution, heated for 72 hours and then re-dried. The method, which is faster and easier to control, produced the same aromas in beans as fermentation. They wanted to find out how the final product tastes and smells compared to traditional fermentation.

The chocolate bars were made using moist and unfermented dried cocoa beans. The moist sample had higher intensities of fruity, flowery, malt and caramel-like aromas, whereas the ferment sample had higher roasty aroma notes. The moist sample was rated the sweetest-tasting by the panel, while the unfermented chocolate was the most bitter.

The levels of compounds called Strecker aldehydes and pyrazines in the moist incubated chocolate were higher than in the ferment one. The researchers concluded that moist incubation produces a chocolate with a pleasant aroma and taste and that it could be used as an alternative postharvest treatment.

More information: Ansgar Schlüter et al, Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans, Journal of Agricultural and Food Chemistry (2022). DOI: 10.1021/acs.jafc.1c08238 Journal information: Journal of Agricultural and Food Chemistry Citation: New cocoa processing method produces fruitier, more 'flowery' dark chocolate (2022, April 27) retrieved 27 April 2022 from https://phys.org/news/2022-04-cocoa-method-fruitier-flowery-dark.html This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.