A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process

Abstract

Fermentation is one of the main processes influencing cacao beans’ quality. Proper post-harvest cacao processing can affect the quality of cacao beans. Spontaneous fermentation of cacao beans is carried out carefully for 5 d to 7 d, characterized by a series of activities of certain microorganisms from three groups of microorganisms: yeasts, lactic acid, and acetic acid. Yeast aims to liquefy the pulp, while lactic acid and acetic acid bacteria play a role in raising and lowering the pH of cacao beans during fermentation. The activity of microorganisms affects the formation of aromatic compounds in fermented cacao beans. During the fermentation process, there is a change in pH and an increase in temperature in the seed heap; this creates conditions that cause changes in the seed’s structure at the cellular level and the metabolites present in the seeds. Leucine, alanine, phenylalanine, and tyrosine are precursors contributing to cacao and chocolate aroma formation. The post-harvest processes affect the yield of cacao beans that will be used in the chocolate industry. Each process must be considered to produce high-quality fermented cacao beans.

Keywords

• activity of microorganisms
• aroma formation
• chocolate
• precursors
• yeast.