Cocoa Liquor Research Articles

Using optimized monochromatic energy dispersive X-ray fluorescence to determine the cadmium concentration in cacao and soil samples

Following the implementation of food safety limits on cadmium (Cd) in cacao products, there has been a growing demand for monitoring Cd in cacao tissues and soils. Traditional methods like acid digestion followed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are time-consuming and costly. X-ray Fluorescence is an alternative technique that offers advantages in terms of speed, cost, ease of use and less environmental impact. However, to date, relatively high detection limits have impeded its application for food safety limits. This study examines a Monochromatic Energy Dispersive X-ray Fluorescence (MEDXRF) method optimized for Cd analysis as an alternative to ICP-MS. Using a measurement time of 200 s, the average limit of quantification (LOQ) was 0.178 mg Cd kg−1 for biological samples and 0.205 mg Cd kg−1 for soil samples. A strong correlation (y = 1.013 x + 0.003, R2 = 0.984) with ICP-MS results was found for 95 bean, 16 cacao liquor, 75 leaf, and 91 soil samples. The coefficient of variation (CV) among three replicates was below the threshold value of 15 % for most samples with Cd concentrations above the reported LOQ values. Additionally, a significant difference in CV was obtained between soils sieved over 500 μm (median 8.2 %) or 2 mm (median 9.8 %). However, no significant difference in CV was observed between 500 μm unpeeled beans and cocoa liquor with particle size of 20 μm. Based on our data, the proposed procedure is to analyze three replicates for 200 s with a sample size of 500 μm. The optimized MEDXRF technique offers important advantages in terms of cost-effectiveness and efficiency of routine Cd monitoring in the cacao supply chain, large-scale screening, and scientific research, and could be extended to other crops and heavy metals that are subject to food safety regulation at low concentrations.

Effect of the addition of cocoa sweatings and time of fermentation on flavor compounds and sensory perception of 100% roasted cocoa liquor.

Fermentation is critical for producing high-quality cocoa, yet its kinetics and resulting chemical and sensory outcomes are poorly understood and thus difficult to manage. Cocoa sweatings (CS), the liquid runoff produced early during fermentation and typically drained off, may beneficially affect fermentation outcome when added back into the fermenting mass. Here, we report how back-addition of CS affects composition and sensory perception of roasted cocoa liquor after 5, 6, and 7 days of fermentation. Cocoa liquor (=100% chocolate) made from beans fermented for 5 days with the addition of CS were similar in sensory perception to those fermented for 7 days without added CS. Twenty-one flavor compounds showed similar patterns to the sensory results: In the beans fermented with CS, these compounds remained at similar levels after 5, 6, and 7 days of fermentation, while the same compounds significantly changed in the samples fermented conventionally, without CS addition. These results suggest a link between changes in flavor composition and sensory differences in roasted cocoa. Future work is needed to reveal the mechanism of flavor stabilization throughout fermentation resulting from the back-addition of CS. PRACTICAL APPLICATION: Roasted cocoa liquor fermented with cocoa sweating (CS) is sensorily similar when fermented for 5 or 7 days and produces cocoa that is sensorily similar to traditionally fermented cocoa in shorter time (5 days vs. 7 days). The addition of CS seems to stabilize 21 flavor compounds throughout fermentation mimicking changes in sensory perception. The back-addition of CS could help standardize cocoa fermentation as indicated by more consistent temperature evolution.

Evaluation of Quality Attributes and Rheological Behavior of Tahini with Addition of Natural Sweetener and Cocoa Liquor

Tahini is a globally recognized creamy paste made from sesame seeds, whose seeds are widely produced in Colombia but little used in the production of products. Therefore, the objective of this study was to evaluate the quality attributes through proximal, microbiological, and sensory analysis, and the rheological behavior of tahini with the addition of natural sweetener, honey, and cocoa liquor as sensory additives, using local crops. A 2X2X2 factorial design with sesame paste, honey concentration, and cocoa liquor as factors were used to prepare tahini. Proximal, microbiological, and sensory analyses were carried out to determine the bromatology, microbiological suitability, and sensory acceptability, respectively. The rheological behavior was studied by shear rate sweep, controlling the deformation 1x10-² s-1 to 1x10-² s-1 with a fit to the Ostwald de Waele model. The rheological characterization of the formulations showed that all of them exhibited pseudoplastic flow behavior, with F4 standing out as having a higher apparent viscosity. Finally, formulation F4 showed the best bromatological, rheological, and sensory characteristics, demonstrating that the incorporation of new ingredients can modify traditional tahini to promote its consumption.

Molecular Changes during Germination of Cocoa Beans, Part 2.

A recently published untargeted metabolomics approach toward marker compounds of cocoa germination revealed and identified 12-hydroxyjasmonic acid sulfate, (+)-catechin, and (-)-epicatechin as the most downregulated compounds and two hydroxymethylglutaryl glucosides (HMG gluc) A and B, among others, as the decisive upregulated compounds in the germinated material. These findings were quantitatively evaluated using ultrahigh-performance liquid chromatography-tandem mass spectrometry not only in previously examined sample material but also in a vastly expanded array of cocoa samples of different provenience and process and in cocoa products such as cocoa liquor and chocolate. Hereby, yields of newly identified HMG gluc derivatives could be determined in raw, fermented, germinated, and alternatively processed cocoa, and isomers of HMG gluc A and B could be established as key process indicators. Based on unsupervised clustering and supervised classification, models could identify germinated samples in testing sets consisting of raw, fermented, and germinated samples.

Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella

Salmonella in raw cocoa beans (n = 870) from main sourcing areas over nine months was analyzed. It was detected in 71 (ca. 8.2%) samples, with a contamination level of 0.3–46 MPN/g except for one sample (4.1 × 104 CFU/g). Using prevalence and concentration data as input, the impact of thermal treatment in cocoa processing on the risk estimate of acquiring salmonellosis by a random Belgian chocolate consumer was calculated by a quantitative microbiological risk assessment (QMRA) approach. A modular process risk model from raw cocoa beans to cocoa liquor up to a hypothetical final product (70–90% dark chocolate tablet) was set up to understand changes in Salmonella concentrations following the production process. Different thermal treatments during bean or nib steam, nib roasting, or liquor sterilization (achieving a 0–6 log reduction of Salmonella) were simulated. Based on the generic FAO/WHO Salmonella dose–response model and the chocolate consumption data in Belgium, salmonellosis risk per serving and cases per year at population level were estimated. When a 5 log reduction of Salmonella was achieved, the estimated mean risk per serving was 3.35 × 10−8 (95% CI: 3.27 × 10−10–1.59 × 10−7), and estimated salmonellosis cases per year (11.7 million population) was 88 (95% CI: <1–418). The estimated mean risk per serving was 3.35 × 10−9 (95% CI: 3.27 × 10−11–1.59 × 10−8), and the estimated salmonellosis cases per year was 9 (95% CI: <1–42), for a 6 log reduction. The current QMRA model solely considered Salmonella reduction in a single-step thermal treatment in the cocoa process. Inactivation obtained during other process steps (e.g. grinding) might occur but was not considered. As the purpose was to use QMRA as a tool to evaluate the log reduction in the cocoa processing, no postcontamination from the processing environment and ingredients was included. A minimum of 5 log reduction of Salmonella in the single-step thermal treatment of cocoa process was considered to be adequate.

Modelling Technical Capacity of Industrial Machines Suppliers’ Selection Post Engineering and Economic Considerations

After considering engineering, economics, and supply due-date strategic decisions as the death knell for the selection of industrial machinery suppliers, the technical capability of the suppliers is one of the strategic decisions for consideration. To achieve this, necessary attributes of this strategic decision were identified in this study. These attributes include the quality of mechanics used, quality of staff used, level of research work done, level of quality control, and quality of companies patronizing the vendor. They were modelled and integrated (logic) for decision-making and then evaluated using a case study of procuring a Cocoa Liquor Press for extracting butter from the cocoa liquor using three vendors V1, V2, and V3 that passed the three strategic decision death knells. The overall performance indices of all three vendors as per their strength on the considered strategic decision (technical quality of the supplier) are 1.71, 1.66, and 1.63 which are 43.2%, 33.25%, and 32.6% respectively by percentage. While their weaknesses are 3.28, 3.34, and 3.37 which are 65.6%, 66.8%, and 67.2%. Vendor one (V1) having a performance index of 1.71 strength and 3.28 weakness (43.2% strength and 65.8% weakness) post engineering and economic consideration death-knell was found to be best suitable and was selected.

Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors

The present work aimed to evaluate the volatile compounds and sensory profile of liquors from different Brazilian states and from Cotê d’Ivoire. A trained panel analyzed samples for their intensity of several flavors by Descriptive Analysis and volatile compounds were evaluated by chromatography-mass spectrometry. Results showed that liquors from Pará and Cotê d’Ivoire presented a relation to chocolate and floral flavors, respectively, meanwhile those organic from Pará presented high acidity flavors. Liquors from Pará and Cotê d'Ivoire were related to chocolate and floral flavors. Samples from Bahia were slightly related to woody and cocoa flavors, meanwhile cocoas from Rondônia and Espírito Santo were related to musty, smoked, burned flavors. Chocolate flavor was related to volatile compounds with recognized roasted and nut odors. Acidity flavor was statistically tracked with compounds with flowery and fruit odors. Smoked and woody flavors were tracked to compounds with pungent, rancid and sour odors, and 1-octanol and 1H-Indole (burned notes). Fruity, sweety and flowery compounds composed the green flavor. Burned flavor was linked to waxy and rancid compounds. The intensity of musty was related to the presence compounds with citrus and cocoa odors. Cocoa attribute was statistically related to compounds with flowery and fruity odors.

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.

Discovering fine flavour in Asian single‐origin cocoa: fast GC electronic‐nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines

SummaryThe recent global cocoa supply decline calls for investigating disease‐resistant and single‐origin cocoa varieties in Asia. While genetic analysis has identified promising clones, information on bean quality and flavour remains limited. This research aims to analyse quality attributes of single‐origin cocoa beans and key volatile organic compounds in cocoa liquors and to determine consumer acceptability of indigenous cocoa beverage (Tablea) from single‐origin cocoa in the Philippines. Aroma fingerprinting of cocoa clones (UF18, BR25, W10) using fast GC electronic nose revealed distinctive profiles. Cocoa clone UF18 exhibited high‐fat content (52.1%), surpassing African cocoa clones. Even more important is the discovery of elevated levels of desirable volatile compounds in cocoa clone W10 such as methyl decanoate (fruity) and phenylacetaldehyde (honey, floral), which marks the first study that identified fine aroma components in single‐origin cocoa beans in Asia. Harnessing potential of these cocoa clones ensures consumer acceptability of the cocoa beverage Tablea.

From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru

From cocoa harvest to chocolate, different physical and chemical transformation processes take place. In addition to changes in the main components (lipids and proteins), the content and nature of other compounds of nutritional importance, such as bioactive compounds, which are mainly responsible for chocolate being considered a superfood, are also modified. The objective of this research was to evaluate the behavior of bioactive compounds during postharvest processing of three varieties of cocoa harvested in the Amazonas region of Peru. A batch of cocoa was sampled during five stages of postharvest processing (fresh bean, fermented bean, dry bean, roasted bean and cocoa paste), and the content of phenolic compounds (catechin, epicatechin, gallic acid and caffeic acid) and alkaloids (theobromine, caffeine and theophylline) was quantified by ultra high performance liquid chromatography (U-HPLC). The total phenolic content and antioxidant capacity were determined using spectrophotometric techniques; Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical capture. Except for roasting processing, the content of phenolic compounds increased. Theobromine is reduced with fermentation, drying and roasting. Cocoa liquor had a higher content of bioactive compounds, probably because it facilitates availability. Although a slight increase in total phenolic compounds was evident, antioxidant activity decreased to the same degree during postharvest processing of the cocoa bean. In conclusion, postharvest processing of cocoa beans affects their bioactive composition.

Evaluation of environmental impact on cocoa production and processing under life cycle assessment method: From beans to liquor

This study aimed to identify the environmental impact on cocoa production and processing based on the life cycle assessment method (LCA). The major contribution of this study is to evaluate the environmental performance of a chocolate liquor in order to reveal the significant environmental hotspots along the entire supply chain. This is achieved through two main steps. First, the LCA method is applied to identify the environmental implications of managing the production and processing cocoa to become chocolate liquor. The LCA is performed based on the international ISO 14040–14043 series. Secondly, a sensitivity analysis was carried out to evaluate the impact of five proposed improvement options to discover whether any occurring potential environmental impacts will be reduced. The kind of scenarios are: reducing pesticides by 50 % (option 1); using compost instead of fertilizer (option 2); avoid burning stubble (option 3), conserving soil water (option 4) and applying alternative energy sources (option 5). As a result, the most significant environmental impact for the upstream and core processing was human toxicity potential (HTP) and cumulative energy demand (CED), 89 % and 59 %, respectively. In addition, the impact of the proposed improvement has significantly reduced environmental impacts (HTP, 68 %) and achieved savings (IDR 18800, 17.7 %). Survey data includes the entire supply chain, with a detailed focus on production and processing stages for an Indonesian chocolate company. This study only dealt with cocoa beans that generated 1 kg of chocolate liquor.

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.

Cocoa (Theobroma cacao L.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia. During fermentation, the temperature of the mass and the pH of the pulp and beans were monitored at the different cocoa bean processing plants (Sites ASOACASAN ASA, COMICACAO CMI, COMCAP COC). Also, at two points during fermentation (days 4 and 7), physical properties of the bean were determined, such as variables related to bromatological composition, polyphenolic compounds and antioxidant activity as sensory attributes at the different sites. An increase in dough temperature was found, however the pH of the cotyledon decreased during the fermentation process and the fat and moisture content varied with fermentation time. At the site level, total polyphenol content (TPC), total flavonoids (TF), 1,1-diphenyl-2-picrylhydrazil (DPPH) and ferric reducing antioxidant power (FRAP) contents were statistically different, with COC being different from the other sites. The TPC was higher at the COC site (507 mg gallic acid equivalent GAE/g Cocoa) with respect to the other sites (< 360 mg GAE/g Cocoa). The TF content followed a similar behavior to TPC, with significant differences between sites and differences between fermentation times for ASA. The TF was higher in COC (309.1 mg catechin/g cocoa) with respect to CMI (215.6 mg catechin/g cocoa) and ASA (185.7 mg catechin/g cocoa). Values in DPPH ranged from 5869.3 to 7781.8 μmol Trolox/g cocoa and for the FRAP assay ranged from 369.8 to 606.7 mg ascorbic acid AA/g cocoa among the sites. It was found that the time and management of the fermentation process has a significant impact on the parameters (biochemical, physical and sensory) of cocoa beans. Therefore, it is necessary to standardize the fermentation process to achieve a quality product that meets the needs of the market.

Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans.

Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning and fermentation treatments. This study investigates the impact of predrying and subsequent fermentation on key parameters such as pH, titratable acidity, fermentation quality (% purity), fermentation index (FI), and overall flavour quality (global quality (GQ)) of cocoa beans. Extended predrying periods and fermentation durations demonstrated a significant enhancement in bean acidification, reflected in the rise of nib pH (6.61-7.33) and the decline in nib acidity (0.023-0.013 meg NaOH/100 g). Notably, the cut test underscored the substantial improvement in % purity, reaching 75.6-99.7% for beans predried at 2-8 hours followed by a 6-day of fermentation. FI increased significantly from 1.026 to a peak of 1.067, followed by a decline to 0.098 in the control, 6 hours, and 8 hours of predried beans, respectively. Sensory evaluation showed substantial improvement in the GQ (40.1-44.6) of beans predried at 2-8 hours and fermented for 6 days, compared to the control (38.3). In addition, a significantly higher preference was shown for cocoa liquor made from the beans predried for 4-6 hours and fermented for 6 days. Principal component analysis clustered samples according to the predrying time, fermentation duration, and quality parameters measured. Optimal conditions for enhanced nib acidification, fermentation quality, and flavour attributes were identified at 6-hour predrying and 6-day fermentation using the response surface methodology. The study highlights the potential of predrying as a pulp preconditioning technique for enhancing fermentative and final bean quality.

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.

In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2-7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying, and their impact on cocoa bean quality. Factors including fermentation devices (jute bags, plastic bags, and wooden boxes), pre-drying, turning during fermentation, fermentation duration, and drying temperature were investigated. Fermenting in plastic bags without pre-drying or turning and fermenting in jute bags for only 40 ± 2.0 h yielded low maximal fermentation temperatures Tmax (31.1 ± 0.4 °C and 37.6 ± 1.8 °C), leading to bitter, astringent, woody, and earthy cocoa liquor. Longer fermentation (63 ± 6 h) in wooden boxes with turning (Wt) and in jute bags with pre-drying and turning (Jpt) achieved the highest Tmax of 46.5 ± 2.0 °C, and a more acidic cocoa liquor, particularly in Wt (both locations) and Jpt (location E). Therefore, it is recommended to ferment for a minimum duration from day 1 to 4 (63 ± 6 h), whether using plastic bags (with mandatory pre-drying) or jute bags (with or without pre-drying or turning). Furthermore, this study underscores the risks associated with excessively high drying temperatures (up to 95.2 ± 13.7 °C) and specific dryer types, which can falsify cut-tests and introduce unwanted burnt-roasted off-flavors in the cocoa liquor.

Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates

Cocoa (Theobroma cacao L.) varieties have distinct characteristics that interfere with the quality of the chocolate produced. Cocoa liquors from Brazil and Peru were analyzed for bioactive compounds and physicochemical values, and dark chocolates were produced, evaluating their physical and physicochemical properties. Brazilian organic liquor showed higher phenolic content (4,403.63 mg GAE/100 g sample) and antioxidant activity (143.56 µg Trolox equivalent/g sample). Peruvian liquor cocoa butter has more palmitic acid (29.30%) and less stearic acid (32.92%), in the lower limit to oleic acid (32.92%) and the upper limit to linoleic acid (3.73%), and showed a higher content of saturated fatty acids (63.35%) and a lower content of monounsaturated acids (32.92%). Cocoa butter from organic liquor presented lower content of palmitic acid (24.01%), average stearic (34.71%) and oleic acids (35.81%), and higher content of linoleic acid (4.32%) and polyunsaturated acids (4.32%). Peruvian liquor showed higher melting point. Brazilian alkalized, organic liquors, and chocolates melting points showed no statistical difference (p &gt; 0.05). The caramelization and carbonization points of all liquors did not show statistical differences (p &gt; 0.05), as well as the caramelization point of all chocolates. The carbonization point was different (p &lt; 0.05) for all chocolates. The chocolates were stable in terms of structure during storage, demonstrating the suitability for industrial production.

Comparison of trained panel and consumers’ methodologies to discriminate chocolate samples based on industry quality control parameters

The aim of this study was to compare sensory trained panel and consumers’ characterization of chocolates based on a factory’s quality control attributes. Six chocolates were evaluated by a trained panel using descriptive analysis and consumers using Check-All-That-Apply for chocolate, bitter, alkalinity, acidity, woody, smoked, green, floral, burned, musty, and cocoa flavors. Analysis of variance, multivariate analysis-based reduction of dimensions, and multiple factor analysis were performed. The results show that the trained panel and consumers discriminated chocolate samples differently. Trained accessors characterized chocolates made of cocoa liquor from Rondônia and Bahia and those from organic cocoa from Pará to present chocolate and floral flavors; samples from Pará, Espírito Santo, and Cotê d’Ivoire were associated with alkalinity, acidity, smoked, burnt, cocoa, musty, bitter, green, and astringent flavors. Consumers perceived chocolate made of cocoa from Pará to musty, woody, smoked, and alkalinity flavors; chocolate made of liquor from Espírito Santo to burned, green, and astringent flavors; samples made of cocoa from Bahia and Cotê d’Ivoire were associated with bitterness; and those chocolates with Rondônia and organic sample from Pará were associated with floral, cocoa, and chocolate flavors. Multiple factor analysis indicated that consumers perceived samples close to trained panel when chocolates presented wider attribute intensity profile.

Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation.

Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.

Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes

The production of fine-flavor cocoa represents a promising avenue to enhance socioeconomic development in Colombia and Latin America. Premium chocolate is obtained through a post-harvesting process, which relies on semi-standardized techniques. The change in the metabolic profile during cocoa processing considerably impacts flavor and nutraceutical properties of the final product. Understanding this impact considering both volatiles and non-volatile compounds is crucial for process and product re-engineering of cocoa post-harvesting. Consequently, this work studied the metabolic composition of cocoa liquor by untargeted metabolomics and lipidomics. This approach offered a comprehensive view of cocoa biochemistry, considering compounds associated with bioactivity and flavor in cocoa liquor. Their variations were traced back over the cocoa processing (i.e., drying, and roasting), highlighting their impact on flavor development and the nutraceutical properties. These results represent the basis for future studies aimed to re-engineer cocoa post-harvesting considering the variation of key flavor and bioactive compounds over processing.

Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question.

Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder (CP). The main chocolate types are dark, milk and white. Processing steps for chocolate production are described, and nutritional compositions examined for benefits and risks to health. Chocolate processing comprises steps at farm level, initial industrial processing for production of CL, CB and CP (common for all chocolate types) and mixing with other ingredients (like milk and sugar differing according to chocolate type) for industrial chocolate processing. All chocolate types present similar processing levels, and none involve chemical processing. Nutritional profiles of chocolate products differ according to composition, e.g., dark chocolate contains more CL, and so a higher antioxidant capacity. Chocolate is an energy-dense food rich in bioactive compounds (polyphenols, alkaloids, amino acids). Studies have demonstrated benefits of moderate consumption in reducing cardiovascular risk and oxidative and inflammatory burden, improving cognitive functions, maintaining diversity in gut microbiota, among others. In our view, chocolate should not be classified as an ultra-processed food because of simple processing steps, limited ingredients, and being an important part of a healthy diet when consumed in moderation.

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.

The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains. The present study performed two spontaneous and 10 starter culture-initiated (SCI) cocoa fermentation processes (CFPs) in Costa Rica with local Trinitario cocoa. The yeast strains Saccharomyces cerevisiae IMDO 050523, Hanseniaspora opuntiae IMDO 020003, and Pichia kudriavzevii IMDO 060005 were used to compose starter culture mixtures in combination with the lactic acid bacterium strain Limosilactobacillus fermentum IMDO 0611222 and the acetic acid bacterium strain Acetobacter pasteurianus IMDO 0506386. The microbial community and metabolite dynamics of the cocoa pulp-bean mass fermentation, the metabolite dynamics of the drying cocoa beans, and the volatile organic compound (VOC) profiles of the chocolate production were assessed. An amplicon sequence variant approach based on full-length 16S rRNA gene sequencing instead of targeting the V4 region led to a highly accurate monitoring of the starter culture strains added, in particular the Liml. fermentum IMDO 0611222 strain. The latter strain always prevailed over the background lactic acid bacteria. A similar approach, based on the internal transcribed spacer (ITS1) region of the fungal rRNA transcribed unit, was used for yeast strain monitoring. The SCI CFPs evolved faster when compared to the spontaneous ones. Moreover, the yeast strains applied did have an impact. The presence of S. cerevisiae IMDO 050523 was necessary for successful fermentation of the cocoa pulp-bean mass, which was characterized by the production of higher alcohols and esters. In contrast, the inoculation of H. opuntiae IMDO 020003 as the sole yeast strain led to underfermentation and a poor VOC profile, mainly due to its low competitiveness. The P. kudriavzevii IMDO 060005 strain tested in the present study did not contribute to a richer VOC profile. Although differences in VOCs could be revealed in the cocoa liquors, no significant effect on the final chocolates could be obtained, mainly due to a great impact of cocoa liquor processing during chocolate-making. Hence, optimization of the starter culture mixture and cocoa liquor processing seem to be of pivotal importance.