Tag Archives: Flavor

Impact of Microbiota Composition, pH, and Temperature on Key Flavor Characteristics of Premium Chocolate

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Cocoa (Theobroma cacao) bean fermentation is a natural process characterized by various interactions that influence the flavor profile of high-quality chocolate. By grasping these intricate interactions, one can effectively reproduce the sought-after flavor characteristics in a controlled environment. Research utilizing bean samples fermented at Columbia Farm has demonstrated that pH, temperature, and the composition of microbiota—encompassing both bacteria and fungi—significantly impact the essential flavor qualities of premium chocolate. This discovery lays the groundwork for developing fermentation starters aimed at consistently recreating the attributes of fine chocolate.

Gopaulchan et al. We have confirmed the previously suggested role of pH and temperature variations as reliable indicators of chocolate flavor properties. Image credit: Sci.News.

The creation of fermented products like chocolate relies on the metabolic activities of microbial communities.

These communities transform raw cocoa beans into essential precursors for chocolate production.

Once harvested, cocoa beans undergo several processing stages before becoming chocolate, but fermentation remains a spontaneous process.

“The distinctive flavor of chocolate is shaped by the fermentation of cocoa beans,” stated a representative from University of Nottingham.

“In contrast to the fermentation of wine, cheese, or dough, where specific microorganisms are added to enhance flavor, cocoa bean fermentation occurs naturally, and the microorganisms involved are not well understood.”

“The flavor profile of the beans is closely tied to the geographical location of the farm, resulting in variations in chocolate quality and taste.”

In this research, Dr. Castrillo and co-authors performed DNA sequence-based analyses on fermented cocoa beans from three separate farms in Colombia.

They discovered that a unique microbial community underpins the distinctive fermentation processes at Antioch farms, yielding a superior flavor, as validated by professional tasters.

By analyzing sequencing data, the authors identified the microbial interactions and metabolic pathways involved in fermentation.

This allowed for the design of microbial communities that could mimic the exquisite flavor of chocolate in laboratory settings. This was confirmed through evaluations by the same expert tasters and chocolate metabolite analyses.

Further studies could inform the development of industrial fermentation starters, eliminating the geographical limitations on chocolate flavor.

“The findings from this study enhance our understanding of how the composition of microbial communities during fermentation is a crucial factor in determining chocolate flavor properties,” stated the researchers.

“We have created a reliable methodology to design fermentation starters that facilitate the controlled domestication of the unpredictable microbial fermentations that occur on cocoa farms.”

“This paves the way for the evolution of the modern chocolate industry, akin to the beer and cheese sectors, based on regulated cocoa fermentation utilizing synthetic microbial starters that can consistently replicate the unique flavor characteristics of cocoa beans and chocolate.”

The team’s study was published in the journal Nature Microbiology this week.

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D. Gopaulchan et al. The defined microbial community recreates the attributes of finely flavored chocolate fermentation. Nat Microbiol Published online on August 18th, 2025. doi:10.1038/s41564-025-02077-6

Source: www.sci.news

The Influence of Chemistry on the Flavor of Alcohol

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Animals have been consuming alcohol for millions of years, and primates and humans have been digesting it for about 7 to 21 million years. Throughout human history, alcohol consumption and production has been a part of many different cultures. Experts on human societies, including anthropologists and indigenous peoples, have long known about the origins of rice wine (Miju) and beer (Lao Lee) has been part of ancient Chinese culture for 7,000 to 13,000 years. Similarly, people in the Andes region of South America have been brewing beer made from corn. Chicha It spans approximately 5,000 years.

Even though ancient methods of making alcohol have spread all over the world, people all brew drinks that contain the same amount of alcohol, a standard known as the “alcohol content.” Alcohol degree or ABV. Beverages can be brewed at a range of ABVs, but beer is preferred to be brewed at around 4% alcohol by volume, wine at 11%-16%, and stronger spirits at around 43%, 52%, 68%, and 75% alcohol by volume. However, scientists are yet to figure out the reason behind these universal ranges of ABV.

A team of Chinese researchers studied why people choose different alcohol strengths by looking at how water and ethanol molecules interact at different alcohol strengths. Alcoholic drinks contain a variety of molecules that add flavor, color and aroma, but the main molecules are water and ethanol. ethanolThese molecules are made of atoms such as hydrogen and oxygen. The atoms of the molecules are held together by electric forces, like two magnets, but the atoms between the two molecules also attract each other. Water and ethanol molecules are attracted to each other through their hydrogen and oxygen atoms. This process is called Hydrogen Bonding.

The team demonstrated how hydrogen bonds can hold water and ethanol in different orientations and Interaction AngleThey are devices that determine the structure of molecules, Hydrogen Nuclear Magnetic Resonance Spectrometer or H NMR. H NMR The machine can detect hydrogen atoms and determine what they are bonded to and what angle they form.

The research team created mixtures of water and ethanol ranging from 0% to 100% alcohol content and used H NMR to detect the change in the interaction angle between the two molecules. They found that as the alcohol content increased, the interaction angle decreased. It dropped from a 90° angle at 1% alcohol content to a 10° angle at 99% alcohol content. They noticed that this change was not smooth, but that the interaction angle decreased in stages. For example, the interaction angle was about 70° between 11% and 13% alcohol content, but suddenly dropped to 60° when the alcohol content reached 14% alcohol content. The research team noticed that these abrupt changes occurred across the preferred alcohol content ranges of alcoholic beverages around the world, as shown above.

The most common type of hydrogen bond that occurs between a hydrogen atom and an oxygen atom is Hydroxyl. Using 1 H NMR, the team found that these hydroxyl interactions produced a uniform 3D water molecular network at an interaction angle of 90°, forming tetrahedral structures. However, the hydroxyl interactions between ethanol molecules were nearly linear, and at an interaction angle of 0°, long chains were formed. As the alcohol content of the beverage increased, the tetrahedral structures and the long chain molecules competed with each other.

The team found that as the alcohol content increased, the number of hydroxyl interactions decreased stepwise, as did the interaction angle. The team concluded that alcoholic drinks with different alcohol content formed distinct mixtures of chain and tetrahedral interactions. Increasing the amount of ethanol molecules increased the number of chain interactions as the molecules found new preferred orientations.

Finally, the researchers investigated whether the amount of these chain and tetrahedral interactions altered the flavor when an alcoholic beverage was cooled or heated. When an 11% ABV beverage was cooled to 42°F (5°C), more hydroxyl interactions occurred. This cooling increased the number of chain interactions between water and ethanol molecules.

Next, the researchers hired professional and amateur beer tasters to test the flavor of cold and hot alcoholic beverages with 11% alcohol content. The tasters found that chilling low and high alcohol content beers produced even greater differences in the flavor of the alcohol, due to an increased number of chain reactions within these beverages.

On the other hand, when the researchers warmed the beverages to 104°F (40°C), the number of hydroxyl interactions remained consistently between 38% and 52% ABV. Professional and amateur beer tasters tasted the warmed alcoholic beverages at 38% and 52% ABV and could not detect any difference. The team concluded that warming these beverages resulted in similar amounts of chain interactions, so flavor was unaffected by the change in ABV. This difference in taste could explain why people prefer to drink warm sake and other alcoholic beverages at 38% ABV.

The team concluded that throughout human history, brewers and drinkers have relied on their tongues to find the right alcohol content and temperature needed to create beverages that involve water-ethanol polymer chain interactions. By learning the importance of hydrogen bonds and molecular interactions, the team hopes that future brewers and scientists will experiment with different ways to control these molecular interactions to create even more sophisticated and interesting flavors.


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Source: sciworthy.com

AI that predicts flavor preferences can advise brewers on improving beer taste

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Beer brewers produce a wide variety of flavors from just a handful of ingredients

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Artificial intelligence that can predict taste from beer's chemical composition could help create alcohol-free versions that taste exactly like regular beer.

Predicting flavor from a compound is difficult because complex interactions between ingredients and the psychology of taste can result in surprisingly different perceptions, even among people who have tasted the same thing.

To deal with this, kevin verstrapen Professors at the University of Leuven in Belgium have developed an AI model that can predict the flavor profile of beer based on its chemical composition and suggest ways to improve the flavor.

The model was trained on beer reviews by a panel of 16 expert tasters who scored each beer on 50 attributes, as well as 180,000 public ratings from online beer rating websites. The study compared these subjective descriptions with measurements of 226 compounds in 250 Belgian beers.

“Hundreds of these compounds are received by our nose and mouth, but mostly in the nose, and then processed in the brain to give us what we think of as flavor,” Verstrepen says. “The fact that we can actually predict this accurately using machine learning is pretty amazing.”

Verstrepen and his team used this model to predict how to improve the flavor of beer by adding mixtures of specific compounds, such as lactic acid and ethyl acetate. The resulting beer was given significantly higher ratings by a panel of trained tasters.

In another study, which has not yet been published, after making the changes suggested by the model, non-alcoholic beer became indistinguishable from regular beer, Verstrepen said.

The idea is that brewers should aim to implement AI recommendations by tweaking recipes, rather than simply adding flavors, he says. “Simply adding pure aroma compounds is not really acceptable in beer brewing. All you need is malt, hops, water, and yeast.”

“So I look at it as a tool, specifically to be used to make better non-alcoholic beer, but not to take away the art of crafting good beer in an artisanal way,” Versträpen said. To tell.

topic:

  • chemistry /
  • Eating and drinking

Source: www.newscientist.com

I discovered the reason behind the distinct flavor of oranges

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Many compounds contribute to orange flavor

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Chemical analysis revealed 26 compounds responsible for orange’s distinctive flavor. This discovery will help plant scientists create disease-resistant orange hybrids that are just as tasty as the original variety.

In recent decades, citrus greening disease, also known as Huanglongbing, has devastated citrus production around the world. orange (Citrus sinensis) say they are particularly affected by this disease Anne Plott at the American Horticultural Research Institute in Florida.

Plotto and his colleagues wanted to see if it was possible to create a hybrid that was resistant to citrus greening disease while retaining the characteristic orange flavor.

To identify the chemicals responsible for this flavor, researchers analyzed 179 juice samples from a variety of citrus fruits, including oranges and mandarins.Citrus reticulata), three-leaf mandarin orange (Citrus trifoliata) and its hybrids. Trained citrus testers also tried each sample and rated how much it tasted like orange juice.

They found that the strongest orange-flavored juices all contained 26 specific compounds. Seven of these compounds are a type of chemical called esters, which seem to be the key to differentiating the taste of oranges from tangerines.

Plott and her team then conducted genetic analysis of the fruit and discovered genes involved in the synthesis of all seven esters they named. C. sinensis alcohol acyltransferase 1.

“This gene is expressed more in varieties that produce more esters,” team members say jen fan at the University of Florida.

The research could eventually help create disease-resistant hybrids with a rich orange flavor, Plott said. “This discovery may allow us to screen citrus hybrid seedlings early to get the desired orange flavor, rather than waiting 10 to 15 years for the trees to bear fruit,” she said. says.

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Source: www.newscientist.com

Beneficial microorganisms in plant roots enhance the flavor of tea

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Microbes appear to influence how well tea plants absorb nutrients

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Tweaking the microbial community at the base of the tea plant could make your favorite tea taste even better.

Just as the bacteria that live in our guts influence our health, the microbes that live in and around plant roots play a role in how plants absorb nutrients from the soil. Masu. But little is known about their effects on tea flavor and nutritional content, he says. Yang Zhenbiao At the University of California, Riverside.

To learn more, Yang and his colleagues collected and analyzed tea plants (Camellia sinensis) is grown in Fujian Province, China. Researchers found that certain soil microorganisms are involved in increased nitrogen uptake, which increases the production of a chemical called theanine in plant roots, resulting in increased production of a chemical called theanine, especially in the leaves of a variety called Roguey. It turns out that the level has increased.

Theanine adds a rich flavor to beer, and the amount of theanine contained is considered an important indicator of the quality of tea. It also has antioxidant and anti-inflammatory properties that can counteract the stimulant effects of caffeine, Yang says.

In the next step of the study, the researchers extracted the 21 most beneficial microorganisms for theanine from the soil and generated a custom microbial community. Its composition was very similar to that found naturally around Logi.

When this mixture was applied to the roots of other types of tea plants, theanine levels were increased even in the roots of tea plants grown in nitrogen-poor soils. “Not only does it have great health benefits, but it also improves the sweetness and flavor of the tea,” says Yang.

The research team hopes that the customized microbial community could be used in the future to perfect the quality of tea and improve the nutritional value of other plants such as rice.

“Improving nitrogen absorption efficiency can also reduce dependence on fertilizers, which could also have a major impact on the future of agriculture,” says Yang.

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Source: www.newscientist.com

The Role of Microorganisms in Creating Cheddar Cheese’s Distinctive Flavor

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Cheddar cheese often has a creamy, nutty flavor, but can also have fruity, meaty notes.

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Cheddar cheese’s nutty, creamy flavor depends slightly on a delicate balance of bacteria that scientists have now identified. Understanding how these bacteria interact can help cheesemakers achieve the specific flavor they are trying to create, and even help create starters with the right balance of microbes. This could lead to computer simulations for formulating cultures.

All fermented foods and beverages, including cheese, kimchi, and kombucha, rely on complex interactions between microorganisms. To make cheese in particular, a starter culture is added to milk to begin fermentation, acidifying the dairy product and giving it a slightly tangy taste.

Cheese makers have long known that some of the important bacteria involved in this process are: thermophilus and types LactococcusHowever, little was known about how these interact and whether those interactions affect the flavor of cheese.

Kratz Melkonian Researchers from Utrecht University in the Netherlands focused on cheddar cheese, one of the world’s most popular cheeses.

They used variations of four starter cultures to create different cheese samples. One was from an industrial producer of such starters and included both. thermophilus bacteria and types Lactococcusmainly seeds L. lactis and its variants L. cremoris. Others were made by researchers and either contained the same bacteria as before or not. thermophilus bacteria or there is no type Lactococcus.

After a year, the research team found that the cheese made from the starter thermophilus bacteria The population of the type of ~ was much smaller Lactococcus Better than anything else, even a starter of nothing Lactococcus The type to start with.this suggests thermophilus bacteria important to strengthen Lactococcus It will grow, Melkonian said.

When it comes to taste, L. cremoris It seems to control the production of diacetyl and acetoin, the chemicals that give buttery flavor, but in too high a quantity can cause an “unpleasant” taste.

L. cremoris It also increased the concentration of compounds that add subtle meaty, fruity notes, the researchers wrote in the paper. Without this variant, cheese tended to contain high levels of chemicals that add nutty and creamy flavors.

There was no difference in the microbial activity or taste of cheeses using the same starter bacteria, regardless of whether the starter was made industrially or by the team.

Overall, these findings indicate that the flavor within cheddar cheese is easily influenced by various bacterial interactions. This could help cheesemakers fine-tune the taste of the cheese they’re making, Melkonian says. “We now have targets whose interactions can affect different bacteria.” Computer simulations can help you formulate starters with the right proportions of different bacteria to achieve the desired flavor. You could do that, he says.

topic:

  • microbiology/
  • Eating and drinking

Source: www.newscientist.com