Description
Fermentation of cacao beans in traditional Mesoamerican wooden boxes over several days develops the flavor precursors essential for chocolate.
Technical
Microbial succession converts pulp sugars to ethanol via yeasts (Saccharomyces, Candida), then lactic‑acid bacteria produce lactic acid and Acetobacter oxidize ethanol to acetic acid, raising temperature to 30–35 °C and dropping pH from ~6.5 to ~4.5. The acidification, ethanol oxidation, and CO₂ evolution generate free amino acids, polyphenol modifications, and volatile aroma compounds that define chocolate quality.
Science
Primary Reaction
Yeast fermentation of sugars to ethanol followed by bacterial oxidation of ethanol to acetic acid (with concurrent lactic‑acid production)
Sensory Profile
Aroma ()
fruityfloralsournuttyearthychocolateywoodyfermentedspicycaramelized