Led by Prof. David Salt, the team analyzed beans from three Colombian regions, revealing microbes that shape chocolate taste.
Nine key microbes identified. Santander and Huila beans showed fruity, floral flavors after fermentation. Antioquia beans missed these flavors due to different microbial activity.
Genetic testing identified nine microbes crucial for fine chocolate aromas. Scientists fermented sterile beans using this microbial group. Resulting chocolate had more flavor, less bitterness, and reduced astringency.
Salt says the discovery could revolutionize cocoa farming. Farmers could use these microbes to ensure premium cocoa quality. This may reduce costs since flavorful beans need less refining, and it could inspire unique chocolate flavors—a “secret sauce” for chocolate innovation.
