| Title: | Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour |
| Author(s): | Moreira I; Costa J; Vilela L; Lima N; Santos C; Schwan R; |
| Address: | "Department of Food Science, Federal University of Lavras, Lavras, Brazil. Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco, Chile. Department of Biology, Federal University of Lavras, Lavras, Brazil. CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho, University of Minho, Braga, Portugal. Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco, Chile" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Fermented cocoa beans (Theobroma cacao L.) are a pivotal raw material for chocolate production. A cocktail yeast applied in the cocoa fermentation process can promote the formation of pleasant metabolites. Saccharomyces, Pichia and Hanseniaspora have been widely used in fermentation to improve the final product organoleptic profile, highlighting that fermentation is a critical point for chocolate flavour precursor production. This study aims to evaluate the impact of Pichia kluyveri and Saccharomyces cerevisiae strains as starter cultures on the fermentation for two cocoa hybrids, FA13 and CEPEC2002. RESULTS: During fermentation processes, volatile organic compounds (VOCs) and protein profiles were assessed. Chocolates produced were also assessed regarding the presence of VOCs. Eighty VOCs were identified using gas chromatography coupled to mass spectrometry analysis. Mass spectrometry provided the protein profile evolution during fermentation and showed that the profiles changed with inoculation type (spontaneous versus inoculated fermentation). Chocolate obtained from FA13 inoculated with S. cerevisiae strain contained a greater amount of organics acids, being categorised as sourer than chocolate produced by spontaneous fermentation of FA13. CEPEC2002 inoculated with S. cerevisiae strain in co-culture with P. kluyveri strain generated less sour and sweeter chocolate than spontaneous fermentation only. CONCLUSIONS: Chocolates from inoculated assays with starter cultures were more accepted by evaluators, highlighting that P. kluyveri and S. cerevisiae influence the composition of VOCs. Besides, protein profiles also changed throughout fermentation. Further investigation should be conducted to clarify protein degradation dynamics during inoculated fermentations to define which of the microbial cultures positively affect the chocolate sensory characteristics. (c) 2021 Society of Chemical Industry" |
| Keywords: | Cacao/chemistry/metabolism/*microbiology Chocolate/analysis/microbiology Fermentation Flavoring Agents/chemistry/metabolism Food Microbiology Gas Chromatography-Mass Spectrometry Humans Pichia/*metabolism Saccharomyces cerevisiae/*metabolism Seeds/chemist; |
| Notes: | "MedlineMoreira, Igor Costa, Jessica Vilela, Leonardo Lima, Nelson Santos, Cledir Schwan, Rosane eng Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ Fundacao de Amparo a Pesquisa do Estado de Minas Gerais/ Project PIA19-0001/Universidad de La Frontera/ England 2021/01/10 J Sci Food Agric. 2021 Aug 15; 101(10):4409-4419. doi: 10.1002/jsfa.11082. Epub 2021 Feb 10" |
