Flavor Development Research Articles

The impact of different bacterial blends on texture and flavour development in plant-based cheese

Texture and flavour development in plant-based cheese generally relies on the use of texturizing and flavouring agents. However, fermentation can be a powerful tool to improve those sensorial attributes. Twenty-four different bacterial blends with four different starter cultures and six different adjunct combinations were designed to ferment a pea protein emulsion. Their acidification performance, contribution to gel hardness, and their ability to mask off-flavours and develop dairy-like flavours were evaluated through pH measurement, compression tests, and volatile compounds analysis, respectively. Blends including Vega™ Harmony and Vega™ Classic acidified significantly faster and were more efficient at removing the compounds identified as responsible for the green and/or beany off-flavours attributes in pea matrices. The presence of L. plantarum and L. casei in the blends reduced gel firmness. Dairy-like compounds were detected in all fermented samples and some were produced at different levels depending on the bacterial blend.

Metagenomic insight into the biodegradation of biomass and alkaloids in the aging process of cigar

A significant distinction between cigar production and tobacco lies in the necessary aging process, where intricate microbial growth, metabolic activities, enzymatic catalysis, and chemical reactions interact. Despite its crucial role in determining the final quality of cigars, our comprehension of the underlying chemical and biological mechanisms within this process remains insufficient. Biomass and alkaloids are the primary constituents that influence the flavor of cigars. Consequently, investigating the entire aging process could begin by exploring the involvement of microbes and enzymes in their biodegradation. In this study, handmade cigars were aged under different conditions. Metagenomic sequencing was employed to identify the microbes and enzymes responsible for the degradation of biomass and alkaloids derived from tobacco leaves. The results revealed that various environmental factors, including temperature, humidity, duration time, and turning frequency, yielded varying contents of total sugar and alkaloids in the cigars. Significant correlations were observed between microbial communities and starch, reducing sugars, total sugars, and alkaloids. Key species involved in the breakdown of biomass constituents, such as starch (Bacillus pumilus, Pseudomonas sp. 286, and Aspergillus cristatus), reducing sugars and total sugars (Aspergillus cristatus and Nitrolancea hollandica), were identified. Furthermore, Corynespora cassiicola and Pseudomonas fulva were found to potentially contribute to the degradation of alkaloid compounds, specifically nornicotine and neonicotinoid. Our work contributes to a deeper understanding of the microbial roles in the aging of cigars. Moreover, the selection of specific microbial strains or starter cultures can be employed to control and manipulate the aging process, thereby further refining the flavor development in cigar products.Graphical

Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Popular fermented golden pomfret (Trachinotus ovatus) is prepared via spontaneous fermentation; however, the mechanisms underlying the regulation of its flavor development remain unclear. This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish fermentation. Single-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile compounds. Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations. Clostridium, Shewanella, and Staphylococcus were the dominant microbial genera. Forty-nine volatile compounds were detected in the fermented fish samples, with thirteen identified as characteristic volatile compounds (ROAV > 1). Volatile profiles resulted from the interactions among the microorganisms and derived enzymes, with the main metabolic pathways being amino acid biosynthesis/metabolism, carbon metabolism, and glycolysis/gluconeogenesis. This study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products.

Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging

The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n=48) from USDA Low Choice carcasses (Small00 to Small100 marbling score, n=16). Subprimals were wet-aged in the absence of light for 28 d postmortem before fabrication into 2.54 cm steaks representing the longissimus lumborum (LL), psoas major (PM), and gluteus medius (GM). Steaks were individually packaged in vacuum rollstock packaging and assigned to an additional aging time of 28, 35, 42, 49, or 56 d. Cut steaks (n=240/test) were designated to trained descriptive panel analysis or volatile compound analysis. No interactions occurred for trained sensory analysis, but a main effect of days of age (P≤0.033) showed the greatest effect on negatively associated attributes, including liver-like, oxidized, fishy, bitter, and sour, after 42 d of aging. A main effect of muscle type also occurred (P≤0.040) for flavor attributes, in which GM and PM samples scored higher in off-flavor attributes compared with LL samples, including flavors such as liver-like, oxidized, and sour. An interaction between muscle type and days of age occurred for 2-pentyl-furan (P=0.021). One compound—3 hydroxy-2 butanone—was affected by muscle type (P=0.009). However, most compounds were affected by days of age (P≤0.046), in which compounds related to off-flavors increased in concentrations the most after 49 d. Additionally, discriminant function analyses were performed, suggesting the most effective aging time for individual steaks to be under 49 d when considering loadings for volatile compounds and flavor attributes corresponding with days of age. Overall, these data suggest individual packaging of GM, LL, and PM muscles is most optimal for up to 42 or49 d of age without a large impact from the presence of off-flavors, thus providing food service establishments the opportunity to individually package beef steaks for an extended period while maintaining consumer satisfaction through optimal flavor.

Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality.

Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession is the major factor influencing the development of the typical Huangjiu flavor. Here, we report the changes in flavor substances and microbial community during the primary fermentation of broomcorn millet Huangjiu. Results indicated that a total of 161 volatile flavor compounds were measured during primary fermentation, and estragole was detected for the first time in broomcorn millet Huangjiu. A total of 82 bacteria genera were identified. Pediococcus, Pantoea, and Weissella were the dominant genera. Saccharomyces and Rhizopus were dominant among the 30 fungal genera. Correlation analysis showed that 102 microorganisms were involved in major flavor substance production during primary fermentation, Lactobacillus, Photobacterium, Hyphodontia, Aquicella, Erysipelothrix, Idiomarina, Paraphaeosphaeria, and Sulfuritalea were most associated with flavoring substances. Four bacteria, Lactobacillus (R1), Photobacterium (R2), Idiomarina (R3), and Pediococcus (R4), were isolated and identified from wheat Qu, which were added to wine Qu to prepare four kinds of fortified Qu (QR1, QR2, QR3, QR4). QR1 and QR2 fermentation can enhance the quality of Huangjiu. This work reveals the correlation between microorganisms and volatile flavor compounds and is beneficial for regulating the micro-ecosystem and flavor of the broomcorn millet Huangjiu.

Exploring the impacts of novel cold plasma technology on the volatile profile, flavor, and aroma properties of fruits and vegetables—A review

AbstractCold plasma is a novel nonthermal technology that has recently numerous applications in the food industry. It destroys microorganisms, preserves food, and maintains quality without employing chemical antimicrobial agents. However, food processing by cold plasma (CP) can be associated with food quality challenges, so research on the applications of this technology and its effects on food quality are increasing. This paper reviews the effect of CP on the volatile profile, flavor, and aroma properties of fruits and vegetables. CP induces some chemical modifications in volatile compounds, and these changes vary with the CP operating conditions such as voltage, frequency, and treatment duration parameters and subsequently induces changes in the aroma and flavor of foods. The operating conditions may be properly controlled to avoid any unfavorable effects and provide more accepted food by focusing on the development of favorable flavor and aroma characteristics and reducing the incidence of undesirable ones. Also, more sophisticated techniques for sensory evaluation of processed foods should be developed and commercialized to get standardized outcomes. In conclusion, the data presented in this work highlight the possibility of flavor and aroma modifications and improvement of sensory quality in food products by using CP technology.

Volatile Compound Profiles of Raw and Roasted Peanut Seeds of the Runner and Virginia Market-types

The unique flavor of peanuts that develops during roasting is the primary driving force for the consumption of peanut products. Although rarely consumed raw, the raw state of the peanut contains the precursors involved in the transformations that lead to the distinct flavor development in roasted peanuts. Volatile compounds extracted from the headspace above raw and roasted peanut samples of the runner and virginia market types by solid phase microextraction were characterized using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. The roasting treatment and peanut market-type each had a significant impact on the types and concentrations of small molecular weight compounds found. Among 361 sample components detected, 290 compounds were found to be significantly different between the raw and roasted treatments (p < 0.05). The roasted samples contained pyrazines, pyrroles, thiazoles, and furans. Alcohols were the primary compounds found in the raw peanut samples. Additionally, 107 compounds were found to differ significantly between roasted runner and virginia-type peanuts. Virginia-type peanuts contained higher levels of linoleic acid oxidation products, such as 2-octenal, hexanal, and 1-octen-3-one. More significant distinctions in volatile compounds were recognized between runner and virginia market types than previously observed. In total, this study reported 119 volatile compounds that have not previously been reported in roasted peanuts, including 11 furans, seven pyrroles, five pyridines, and 12 pyrazines.

Identifying the Factors Affecting MSMEs’ Intention to Buy Flavor B2 Replacer as Halal Seasoning Solution

Consumption of halal food is currently not only a concern of the Muslim community, but non-Muslim communities have also paid attention to halal products due to their high health orientation. Lard oil is one of the ingredients to improve the taste of food; however, besides being haram, lard contains quite a complex fat content, so all people with health problems cannot consume it. Various breakthroughs have been made by innovating new products, such as the development of artificial flavors that can produce taste characteristics similar to lard but are healthy and halal to consume. This article examines the factors that influence the interest in using food and beverage providers to replace lard with B2 replacer products based on halal awareness, halal food knowledge and perceived value with attitude as a mediating variable. By taking a sample of 372 MSMEs food and beverage providers in the DKI Jakarta area using a purposive sampling technique, this study found that perceived value is the most powerful factor influencing purchase intention, followed by the halal awareness factor. However, halal food knowledge was found to have no direct effect on purchase intention.

Exogenously applied zinc improves sugar-acid profile of loquat (Eriobotrya japonica Lindl.) by regulating enzymatic activities and expression of their metabolism-related genes

Soluble sugars and organic acids are the most abundant components in ripe fruits, and they play critical roles in the development of fruit flavor and taste. In this study, loquat trees were sprayed with 0.1, 0.2 and 0.3% zinc sulphate. The contents of soluble sugars and organic acids were determined using HPLC-RID and UPLC-MS, respectively. The activities of key enzymes involved in sugar-acid metabolism were measured and expression profiling of related genes was done using RT-qPCR. The results revealed that 0.1% zinc sulphate was a promising treatment among other Zn applications with respect to the increased levels of soluble sugars and decreased acid contents in loquats. Correlation analysis showed that the enzymes i.e., SPS, SS, FK, and HK were may be involved in the regulation of fructose and glucose metabolism in the fruit pulp of loquat. While, the activity of NADP-ME showed negative and NAD-MDH showed a positive correlation with malic acid content. Meanwhile, EjSPS1-4, EjSS2-4, EjHK1-3, and EjFK1-6 may play an important role in soluble sugar metabolism in the pulp of loquat fruits. Similarly, EjPEPC2, EjPEPC3, EjNAD-MDH1, EjNAD-MDH3-5, EjNAD-MDH6 and EjNAD-MDH13 may have a vital contribution to malic acid biosynthesis in loquat fruits. This study provides new insights for future elucidation of key mechanisms regulating soluble sugars and malic acid biosynthesis in loquats.

Combination of ultrasound treatment and starter culture for improving the quality of beef jerky

The effects of treatment by ultrasound (US), inoculation of Pediococcus acidilactici BP2 strain (BP), and their combination (US-BP) on the quality characteristics of beef jerky were investigated during fermentation for 6 days. Moisture contents and water activity were highest after the US and US-BP treatments (P < 0.05). These effects were attributed to the decreased moisture mobility in beef jerky during ultrasonication. Meanwhile, samples treated with US and US-BP displayed more broken muscle fibers and larger gaps and cavities between the adjacent muscle bundles, resulting in lower shear force values compared to the other samples (P < 0.05), which indicated that the US and US-BP treatments improved the tenderness of beef jerky. Moreover, treatment with BP promoted the flavor development of beef jerky. The US-BP treatment improved the sensory attributes of beef jerky. In conclusion, US-BP is a promising strategy to improve the quality of beef jerky.

A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges

AbstractEdible mushrooms are highly valued for both their culinary and medicinal properties. Unlike traditional condiments, the complex flavor of mushrooms is not determined by a single component, but rather by the potential synergistic actions of several different components and chemical interactions. However, only a limited number of edible mushroom flavor compounds have been examined in detail, leading to an incomplete understanding of their overall flavor profile. To address this knowledge gap, it is necessary to conduct further scientific research on edible mushroom flavors to maximize their utilization. This review aims to provide a comprehensive overview of the flavor substances found in edible mushrooms, including both volatile and nonvolatile compounds, as well as the mechanisms by which various processing methods affect flavor. Additionally, we will explore the various factors that hinder the development of edible mushroom flavors and recommend strategies to further advance the technological and theoretical understanding of these unique and valuable food ingredients. In summary, by enhancing our understanding of the complex and unique flavor profile of edible mushrooms, we can better leverage their full potential as a valuable culinary and medicinal resource.

Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds

Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermentation caused significant changes in pH, viable count and sensory evaluation. The peroxide value (POV) decreased after reaching the maximum value of 1.07 meq/kg at 15 h, while thiobarbituric acid reactive substances (TBARS) increased continuously with the accumulation of secondary oxidation products. The Free fatty acids (FFAs) in sour cream were mainly myristic, palmitic and stearic. GC-IMS was used to identify the flavor properties. A total of 31 volatile compounds were identified, among which the contents of characteristic aromatic substances such as ethyl acetate, 1-octen-3-one and hexanoic acid were increased. The results suggest that lipid changes and flavor formation in sour cream are influenced by fermentation time. Furthermore, flavor compounds may be related to lipolysis such as 1-octen-3-one and 2- heptanol were also observed.

Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage

This investigation aims to elucidate the roles of lipids on the volatilome evolution of postmortem lamb and its possible modulated mechanism behind. Firstly, the physicochemical properties were evaluated as coordinating role of flavor quality, and results suggested that chilled storage improved tenderness of muscle tissue and induced color variation of lamb. According to multivariate results, the pattern shifts of volatile profile of chilled lamb could be differentiated successfully. Besides, the potential differential aroma-active compounds were identified, including up-regulated heptanol, 1-octen-3-ol, 6-methyl-2-heptanone, 3-heptanone, 2-pentyl furan and octanol in early stage of storage (days 0–3) and down-regulated hexanal, pentanal, hexanol, octanol, 6-methy-2-heptanone, heptanol, 1-octen-3-ol and benzaldehyde in later stage of storage (days 3–7). Then, discriminant analysis recognized the differential lipid species corresponding to different stages of lamb flavor development, involving phospholipids, sphingolipids, glycerolipids and fatty acyls. Herein, the degradation of acyl carnitine and diglyceride may be an important pathway that contributed to volatilome evolution of postmortem lamb in the early stage of storage. These results demonstrated a potential relationship between headspace volatilome and lipidome evolutions, providing a comprehensive understanding for development of lipid-derived volatile compounds of chilled lamb and useful for lamb characteristic flavor quality evaluation and control in future.

Composition and changes of microflora in the manufacturing process of traditional hurood

Hurood is a kind of cheese product by a unique Mongolian dairy artisanal production method. Because the microbes directly contribute to the quality and physicochemical properties of hurood, it is essential to understand the microbial structure and properties of hurood. In this study, we separated and detected 319 species of lactic acid bacteria (LAB) from four different fermentation stages of hurood. The predominant LAB isolates were Lactococcus lactis, which represented 52.4% of all isolates. The metagenomic sequencing technology results revealed that the microbial diversity decreased gradually during the hurood manufacturing process, and some non-LAB from the environment were detected. A correlation analysis showed that L. lactis could inhibit the growth and reproduction of non-LAB (P < 0.05). A metabolic pathway difference analysis showed that the biosynthesis pathways of B vitamins and unsaturated fatty acids and the carbohydrate degradation pathway were significantly enriched in hurood (P < 0.05), which might affect its texture and flavor development. In conclusion, this study provides a better understanding of the dynamic changes in the microbial community and dominant microbes at each fermentation stage in hurood, which provides theoretical support for optimizing the microbial structure of the hurood fermentation stages and improving product quality.

Effects of Seaweed-Extract-Based Organic Fertilizers on the Levels of Mineral Elements, Sugar–Acid Components and Hormones in Fuji Apples

Seaweed extracts, which are naturally degradable and environmentally friendly, have become important components of organic fertilizers for fruit. In this study, the effects of seaweed-extract-based organic fertilizers on the levels of mineral elements, sugar–acid components, and hormones in ‘Fuji’ apples were evaluated. Eleven-year-old ‘Fuji’ apple (‘Yanfu 3’/M9/Malus robusta) trees were sprayed with seaweed-extract-based fertilizers SE1 (contained ≥20 g/L of algal polysaccharides, ≥100 g/L of amino acids, and ≥30 g/L of EDTA-Ca) and SE2 (contained ≥100 g/L of algal polysaccharides, ≥160 g/L of Ca, and ≥10 g/L of Mg) from early May to early October at two-week intervals in 2020. Water spraying was used as a control treatment. The preliminary results showed that SE1 and SE2 significantly increased the net photosynthetic rate, chlorophyll content and Rubisco enzyme activity in ‘Fuji’ apple leaves. SE1 and SE2 improved the quality of ‘Fuji’ apples. Compared to the single-fruit weight, soluble solid content (SSC), soluble sugar content, sugar–acid ratio, vitamin C (VC) content, and free amino acid content of control apples, those of SE1-treated and SE2-treated apples increased by 10.74% and 8.94%, 12.16% and 9.76%, 21.96% and 11.90%, 45.12% and 28.55%, 56.12% and 47.96%, and 17.15% and 13.42%, respectively. SE1 and SE2 significantly improved the levels of fructose, glucose, sucrose, and sorbitol, but decreased the levels of malic acid, oxalic acid, and tartaric acid in ‘Fuji’ apples. Meanwhile, SE1 and SE2 increased the levels of potassium, calcium, magnesium, iron, zinc, and boron in ‘Fuji’ apples. SE1 and SE2 significantly improved the levels of indole-3-acetic acid, zeatin riboside, and gibberellic acid, but significantly decreased the level of abscisic acid in ‘Fuji’ apples. In conclusion, spraying seaweed-extract-based foliar fertilizer is beneficial to the nutrient accumulation and flavor development in ‘Fuji’ apples.

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products.

Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.

Actions and Consequences of Insulin in the Striatum.

Insulin crosses the blood-brain barrier to enter the brain from the periphery. In the brain, insulin has well-established actions in the hypothalamus, as well as at the level of mesolimbic dopamine neurons in the midbrain. Notably, insulin also acts in the striatum, which shows abundant expression of insulin receptors (InsRs) throughout. These receptors are found on interneurons and striatal projections neurons, as well as on glial cells and dopamine axons. A striking functional consequence of insulin elevation in the striatum is promoting an increase in stimulated dopamine release. This boosting of dopamine release involves InsRs on cholinergic interneurons, and requires activation of nicotinic acetylcholine receptors on dopamine axons. Opposing this dopamine-enhancing effect, insulin also increases dopamine uptake through the action of insulin at InsRs on dopamine axons. Insulin acts on other striatal cells as well, including striatal projection neurons and astrocytes that also influence dopaminergic transmission and striatal function. Linking these cellular findings to behavior, striatal insulin signaling is required for the development of flavor-nutrient learning, implicating insulin as a reward signal in the brain. In this review, we discuss these and other actions of insulin in the striatum, including how they are influenced by diet and other physiological states.

A Reinforcement Learning Framework to Discover Natural Flavor Molecules.

Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in this field. However, the development of natural flavors plays a critical role in modern society. Considering this, the present work proposes a novel framework based on scientific machine learning to undertake an emerging problem in flavor engineering and industry. It proposes a combining system composed of generative and reinforcement learning models. Therefore, this work brings an innovative methodology to design new flavor molecules. The molecules were evaluated regarding synthetic accessibility, the number of atoms, and the likeness to a natural or pseudo-natural product. This work brings as contributions the implementation of a web scraper code to sample a flavors database and the integration of two scientific machine learning techniques in a complex system as a framework. The implementation of the complex system instead of the generative model by itself obtained 10% more molecules within the optimal results. The designed molecules obtained as an output of the reinforcement learning model's generation were assessed regarding their existence or not in the market and whether they are already used in the flavor industry or not. Thus, we corroborated the potentiality of the framework presented for the search of molecules to be used in the development of flavor-based products.

Metagenomics reveal the role of microorganism and GH genes contribute to Sichuan South-road dark tea quality formation during pile fermentation

Microbes are critical for the flavor development of Sichuan South-road Dark Tea (SSDT) during pile-fermentation. However, their mechanism of action has not been fully elucidated yet. In this study, the SSDT microbial metagenome obtained from the different locations of piled tea center during the pile-fermentation metaphase were functionally annotated, and the glycoside hydrolase (GH) genes of the core functional strain were comprehensively analyzed. The results revealed that carbohydrate metabolism (8.2%) were predominant in the total SSDT microbial metagenome. GHs (39.8%) and glycosyl transferases (GTs, 37.3%) were abundant in the SSDT microbes. Moreover, Aspergillus niger was prevailing in SSDT, with 220 GH genes being distributed in 43 GH subfamilies and GH3, GH5, GH13, GH16, GH18, and GH28 being highly abundant. The expression patterns of the GH genes of Aspergillus niger M10 varied among different stages of submerged and solid-state fermentation. Notably, ANI_1_1714074 (xylosidase gene belongs to GH31) and ANI_1_2704024 (β-N-acetylglucosaminidase gene belongs to GH3) might be the potential functional genes degrading polysaccharides in Aspergillus niger M10. It was hypothesized that SSDT microbes, especially Aspergillus niger M10, have an abundant repertoire of carbohydrate-degrading enzymes, and may actively participate in tea taste formation through GHs during pile-fermentation.

Role of fermentation and microbes in cacao fermentation and their impact on cacao quality

Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action of enzymes. Microorganisms (yeast, lactic acid bacteria, and acetic acid bacteria) play a critical role in cacao fermentation by degrading mucilage pulp by producing a stabilized succession of enzymatic reactions that contribute to its quality. Nowadays, the majority of cacao fermentation practiced in our planet is in the traditional form to produce aroma flavor. The art of using starter culture to substitute naturally occurring microorganisms in cacao fermentation is crucial for the development of the aroma and flavor of cacao for sustainable uniformity and quality improvement and unique cacao flavor development. In this sense, this review presents an overview of cacao fermentation process and its impacts on quality, starter culture and microorganisms involved in cacao fermentation process, cacao bioactive compounds and its health benefits. Moreover, the research perspectives needed and the advance made in terms of fermentation process in order to reduce fermentation period are reviewed.