Aug. 28 (UPI) -- An international team of scientists conducted a study to understand how microbial communities involved in cacao bean fermentation shape the flavor of chocolate.
The study, published in Nature Microbiology earlier this month, found that bacteria and fungi are responsible for the aromas and nuances that distinguish fine chocolates, and that these qualities can be reproduced in a controlled laboratory setting.
The discovery opens the door to a new era in chocolate production, with the possibility of standardizing fine flavors and ensuring consistent quality, as already occurs in the wine and cheese industries.
However, experts warn that this approach could also homogenize flavor profiles and reduce the diversity of artisanal chocolates, whose value lies in the variation created by natural fermentations on each farm.
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