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The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

Journal of Food Science and Technology volume 53, pages 1101–1110 (2016)Cite this article

Abstract

Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixty-seven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.

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Acknowledgments

The authors thank the Brazilian agencies Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPq), Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for financial support, and Fazenda Reunidas Vale do Juliana (Igrapiúna, Bahia, Brazil) where the fermentations were performed. The authors gratefully acknowledge the anonymous referees for their comments and constructive suggestions for improving the quality of this manuscript.

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Authors and Affiliations

  1. Department of Biology, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG, 37.200-000, Brazil

    Cíntia Lacerda Ramos & Rosane Freitas Schwan

  2. Department of Food Science, Federal University of Lavras, Lavras, MG, 37.200-000, Brazil

    Nádia Nara Batista, Disney Ribeiro Dias & Ana Carla Marques Pinheiro

Authors
  1. Nádia Nara Batista
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  2. Cíntia Lacerda Ramos
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  3. Disney Ribeiro Dias
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  4. Ana Carla Marques Pinheiro
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  5. Rosane Freitas Schwan
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Corresponding author

Correspondence to Rosane Freitas Schwan.

Additional information

Highlights• Fermentation of cocoa varieties separately provide important data to improve fermentation and chocolate quality

• The inoculation of S. cerevisiae, H. uvarum and P. kluyveri affected the microbial profile during cocoa fermentation

• Inoculation affected the profiles of volatile compounds, which influence the sensory characteristics of chocolate

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Batista, N.N., Ramos, C.L., Dias, D.R. et al. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate. J Food Sci Technol 53, 1101–1110 (2016). https://doi.org/10.1007/s13197-015-2132-5

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  • DOI: https://doi.org/10.1007/s13197-015-2132-5

Keywords

  • Cocoa fermentation
  • Chocolate
  • PCR-DGGE
  • GC/MS
  • Temporal dominance of sensations