Advances in bean-to-bar chocolate production: Microbiology, biochemistry, processing, and sensorial aspects

Autor(es)

Giovana Gatti Lopes ^[1] ; Marcelo Antônio Morgano ^[2] ; Marta Hiromi Taniwaki ^[3]

Afiliação do(s) autor(es)

^[1] Instituto de Tecnologia de Alimentos. Centro de Ciência e Qualidade de Alimentos - Brasil

^[2] Instituto de Tecnologia de Alimentos. Centro de Ciência e Qualidade de Alimentos - Brasil

^[3] Instituto de Tecnologia de Alimentos. Centro de Ciência e Qualidade de Alimentos - Brasil

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Journal of Food Technology; v. 27, 2024-04-19.

Resumo

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production. (AU)

• Processo FAPESP: 20/16170-6 - Cacau e chocolates bean to bar: contaminantes inorgânicos e micotoxinas
• Beneficiário: Marcelo Antonio Morgano
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 17/50349-0 - Plano de desenvolvimento institucional em pesquisa do Instituto de Tecnologia de Alimentos - ITAL (PDIp)
• Beneficiário: Claire Isabel Grígoli de Luca Sarantópoulos
• Modalidade de apoio: Auxílio à Pesquisa - Programa Modernização de Institutos Estaduais de Pesquisa
• Processo FAPESP: 20/04096-6 - Microbiota do cacau durante a fermentação e processamento Bean to Bar e seu efeito no chocolate
• Beneficiário: Giovana Gatti Lopes
• Modalidade de apoio: Bolsas no Brasil - Mestrado