00:00The Secret Revealed
00:01The science behind perfect chocolate for centuries.
00:06The exquisite taste of chocolate has delighted the world.
00:10But achieving a perfect and consistent flavor was always a challenge.
00:15Now, scientists from the University of Nottingham have deciphered the code behind consistent.
00:21High-quality chocolate flavor, offering a powerful tool for global producers.
00:25The journey of chocolate flavor begins with the cocoa bean, and a crucial step is fermentation,
00:31a natural process driven by microbes that happens on the farms.
00:36In this traditional setting, the beans are piled up, and environmental bacteria and fungi break them down.
00:42This microbial activity produces key chemical compounds that lay the foundation for the chocolate as final taste and aroma,
00:50and also reduces its bitterness.
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00:58Why?
01:00However, this traditional fermentation method is largely uncontrolled and spontaneous.
01:06Farmers have little influence over the dominant microbes or how the process develops.
01:12As a result, the flavor and quality of the beans vary widely between harvests, farms, regions, and countries,
01:19leading to inconsistencies in the final chocolate.
01:23Faced with this critical bottleneck,
01:25the Nottingham researchers sought to replicate and control this natural process in the lab.
01:31Working with Colombian farmers, they identified the factors that influence chocolate flavor.
01:36Their research revealed that both abiotic factors, like temperature and pH,
01:42and biotic factors like microbial communities,
01:45are strong and consistent indicators of flavor development.
01:49They pinpointed key microbial species and metabolic traits associated with fine-flavored chocolate.
01:55With this knowledge, the team created a lab fermentation process by developing a defined microbial community,
02:02a carefully selected mix of bacteria and fungi,
02:06capable of replicating the chemical and sensory outcomes of traditional fermentations.
02:11This synthetic community mimicked the dynamics observed on farms
02:14and produced chocolate with the same desired fine flavor characteristics.
02:19This discovery marks a profound shift for the chocolate industry.
02:22Dr. David Gopalchen, the lead author of the study,
02:26highlights that producers can now use measurable markers,
02:29like pH, temperature, and microbial dynamics to predict and achieve consistent flavors.
02:36This research represents a transition from spontaneous fermentations
02:40to a standardized science-driven process.
02:43Just as starter cultures revolutionize beer and cheese,
02:47cocoa fermentation is ready for its own transformation driven by microbes.
02:51Guided by data and designed for flavor excellence.
02:56By domesticating fermentation,
02:58this work lays the groundwork for a new era in chocolate production,
03:01where defined starter cultures can standardize fermentation,
03:05unlock new flavors, and elevate chocolate quality worldwide.
03:09Means more consistently delicious chocolate for everyone,
03:12born from scientific precision.
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