An investigation by the University of Queensland concluded that the microorganisms present in the environment where cacao is fermented may play a decisive role in the final flavor of chocolate, potentially giving the Australian product a competitive advantage in the international market.
The study, conducted with cocoa producers in northern Queensland, Australia, revealed that the fermentation process can influence the aroma and flavor of chocolate more than the variety of the cacao tree in which the pods are grown.
The investigation compared the composition, aroma and flavor profile of cacao nibs — the crushed portion of the cacao bean after the shell is removed — from three locations: Fishery Falls, Mt Etna and Shannonvale.
The food chemist Marlize Bekker explained that the method and the fermentation site had a greater impact on the sensory characteristics of chocolate than the origin of the farming site or the cacao tree variety.
“We had different types of cacao trees and thought this would have a big impact on flavor, but the genotype of the tree played a much smaller role than the fermentation process itself,” says Marlize Bekker.
“Everything that exists in the environment drives natural fermentation — nothing is introduced — and we know that this process is fundamental to flavor and quality,” she adds.
The Environment as a Differentiating Element
According to the researcher, understanding the factors that determine unique flavors can allow producers to better control the fermentation process and develop specific flavor profiles.
“Cacao can exhibit a remarkable diversity of flavor characteristics, from classic chocolate and roasted notes to buttery and tropical aromas,” she says.
“By understanding Australia’s unique fermentation environment, we can intervene during the process and begin to steer these flavor profiles,” she explains.
The investigation could help strengthen the position of Australia’s chocolate industry by betting on differentiated, high-value-added production.
“This is a preliminary study and we hope to develop more work, so that we can position Australia on the world stage and showcase the country’s unique characteristics,” says Marlize Bekker.
“We do not want to compete with mass-produced chocolates; this is about positioning Australia as a premium and unique market,” she adds.
Uma indústria focada na qualidade premium
Charley’s Chocolate Factory, one of Australia’s most awarded chocolate companies, followed the study through its CEO and president of CACAO, Chris Janke, who highlighted the importance of ensuring consistent quality in a still relatively small industry.
“In Australia we have high labor costs compared with places where most cocoa is produced in West Africa — $30 per hour versus $30 per month — so we are focused on an absolutely premium product,” he says.
“To have a premium product you must rigorously control processes and understand the expected outcomes,” he adds.
For Chris Janke, collaboration with the University of Queensland researchers provided scientific support to a long-held conviction among Australian producers: the importance of fermentation in defining the final chocolate profile.
“It’s a small industry, so researchers can collect products from different producers, test them and determine the effect that different locations have on flavor profiles,” he explains.
“The study confirmed that the combination of microorganisms present in a given location influences fermentation, which is a fundamental step in flavor development,” he states.
Next steps involve studying the microorganisms
Marlize Bekker now aims to deepen the investigation conducted by the University of Queensland’s School of Agriculture and Food Sustainability, including sensory tests that allow relating specific compounds to the characteristics perceived by consumers.
“Aromatic compounds have been identified and we know that these are associated with certain sensory characteristics in previous studies,” she explained.
“The next step would be to conduct sensory tests with people and relate the flavor compounds to the sensory attributes,” she added.
The researcher also considers it important to identify which microorganisms present in the environment are responsible for creating these flavor profiles, using metagenomic analysis techniques.
The scientific work was published on the ScienceDirect platform.
