While chocolate may be an everyday pleasure, the journey to that refined taste begins long before it reaches the chocolate factory. VUB researcher Dario Van de Voorde (Industrial Microbiology and Food Biotechnology Research Group), explored how the type of cocoa bean and the yeasts involved in fermentation have a significant impact on the ultimate flavour of chocolate.
After harvesting, cocoa beans are first fermented, a natural process where microorganisms, including yeasts, transform the beans into flavourful building blocks for chocolate. The variety of cocoa itself also proves to be a determining factor in how the final chocolate tastes.
In his doctoral thesis, Van de Voorde meticulously mapped out how these two factors, cocoa variety and fermenting yeasts, interact to shape the flavour profile. Thanks to advanced aroma and taste analyses, he was able to demonstrate which combinations lead to more intense, fruitier, or complex flavours.
These findings are valuable for both scientists and the chocolate industry. Producers can now use this research to better control their fermentation processes and select specific cocoa varieties or yeast cultures to achieve unique and high-quality flavour profiles. Ultimately, Dario Van de Voorde's research contributes to the future of sustainable and flavourful chocolate, with a focus on agriculture, science, and the consumer.