Scientists unlock the science behind cocoa bean fermentation for improved chocolate flavor

Researchers at the University of Nottingham, UK, have identified important factors that influence the flavor of chocolate during the cocoa bean fermentation process, and have the potential to enhance and standardize the production of fine chocolate.

The study examines the relationship between temperature, pH levels, and microbial communities during cacao bean fermentation. The researchers identified specific microbial species and metabolic processes linked to high-quality, fine-flavor chocolate by understanding how these factors interact.

The research also demonstrates that both environmental factors (abiotic), such as temperature and pH, and biological factors (biotic), including microbial communities, play a significant role in shaping the final taste profile of chocolate.

Controlling fermentation

The study, published in Nature Microbiology, states that fermentation, the critical process following the harvest of cacao beans, establishes the foundation for aroma, flavor complexity, and reduced bitterness. 

Dr. David Gopaulchan, the first author of the paper, from the School of Biosciences, explains that fermentation typically takes place directly on cocoa farms, where harvested beans are piled in boxes, heaps, or baskets. However, this spontaneous fermentation is “largely uncontrolled.”

“Farmers have little influence over which microbes dominate or how the fermentation process unfolds. As a result, fermentation, and thus the flavour and quality of the beans, varies widely between harvests, farms, regions, and countries.”

The team has developed a microbial community of bacteria and fungi that mimic the chemical reactions and sensory outcomes of traditional on-farm fermentations.To address this challenge, the research team partnered with Colombian farmers to study and replicate the fermentation process in a controlled lab environment, the scientists note. By identifying the factors that influence flavor development, they developed a lab-based fermentation system that mimicked the natural process. 

They developed a defined microbial community — a carefully curated blend of bacteria and fungi — that replicated the key chemical reactions and sensory outcomes of traditional on-farm fermentations.

This controlled fermentation system produced chocolate with the same fine-flavor characteristics as those made using the traditional, uncontrolled process. 

Predicting flavors

The findings open up possibilities for chocolate producers to consistently produce high-quality chocolate with predictable flavor outcomes.

Gopaulchan says that the study shows that chocolate producers can rely on measurable factors such as specific pH levels, temperature, and microbial dynamics to predict and achieve consistent flavor results. 

“This research signals a shift from spontaneous, uncontrolled fermentations to a standardized, science-driven process. Just as starter cultures revolutionized beer and cheese production, cocoa fermentation is poised for its transformation, powered by microbes, guided by data, and tailored for flavour excellence.”

He believes the study lays the groundwork for a “new era in chocolate production,” where the fermentation process can be standardized, and new flavor possibilities can be unlocked using defined starter cultures.