Optimization of Cocoa Nibs Fermentation Using Saccharomyces cerevisiae Starter Cultures: Impact on Physicochemical Properties and Aroma Profile
DOI:
https://doi.org/10.48048/tis.2025.10201Keywords:
Cocoa fermentation, Physicochemical properties, Aroma compounds,microbial metabolism, Controlled fermentation, Starter cultures, Saccharomyces cerevisiaeAbstract
Cocoa fermentation is a crucial post-harvest process that significantly influences cocoa beans’ flavor, aroma, and quality. This study investigates the impact of controlled fermentation using Saccharomyces cerevisiae strains 71B and K1V-1116 on cocoa nibs’ physicochemical and aromatic properties. The fermentation process was analyzed through total soluble solids (°Brix), pH, titratable acidity, cut test scores, sugar and acid composition, and volatile aroma compounds. Results indicate that total soluble solids decreased progressively as fermentation advanced, with natural fermentation retaining higher sweetness levels (0.66 °Brix on day 9) than K1V-1116 (0.43 °Brix) and 71B (0.46 °Brix). pH levels fluctuated, initially decreasing before rising in later stages, with natural fermentation reaching the highest final pH (6.28). Titratable acidity exhibited an inverse trend, where 71B fermentation maintained higher lactic acid levels (75.80 mg/100 mL), while acetic acid levels were lowest in K1V-1116 (45.87 mg/100 mL), suggesting a milder fermentation profile. After nine days, the cut test score was highest in K1V-1116 (86.66 %), indicating superior fermentation efficiency. Sugar analysis revealed a significant reduction in sucrose for inoculated fermentations, while 71B produced the highest fructose levels (31.47 mg/100 mL). Aroma analysis confirmed that controlled fermentation enhanced floral and sweet notes while reducing undesirable fatty and amine compounds. Pearson’s correlation analysis revealed strong positive correlations between sugar content and aroma compound concentrations, and negative correlations between organic acid levels and aroma compound. These findings demonstrate that targeted yeast fermentation enhances cocoa quality and may support consistent flavor production. This approach presents a promising strategy for improving post-harvest processing and achieving high-quality cocoa suitable for cocoa nib’ production.
HIGHLIGHTS
- Controlled fermentation improves cocoa fermentation efficiency.
- Starter cultures enhance sugar breakdown and sweetness perception.
- Balanced acidity with higher lactic acid and lower acetic acid levels.
- Improved aroma with more floral, sweet, and phenolic compounds.
- Supports optimized cocoa processing for better chocolate quality.
GRAPHICAL ABSTRACT
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