Description
Bacterial fermentation of cacao beans transforms raw beans into flavor precursors for chocolate.
Technical
During fermentation, lactic acid bacteria convert sugars to lactic acid, lowering pH to 3.5–4.0, while acetic acid bacteria oxidize ethanol to acetic acid, raising temperature to 35–40 °C and generating key flavor precursors such as acetaldehyde and diacetyl.
Science
Primary Reaction
Fermentation of sugars by LAB and AAB producing lactic acid, acetic acid, ethanol, acetaldehyde, and diacetyl
Sensory Profile
Aroma ()
earthynuttyfruityroastedsweetvinegarycaramelizedfloralspicywoody