The Precursors of Chocolate Aroma: Production of Reducing Sugars during Fermentation of Cocoa Beans

Abstract

SUMMARY— The sucrose in fresh cocoa beans is hydrolyzed to glucose and fructose during fermentation and the rate of the reaction confirms the possible inclusion of reducing sugars among the precursors of chocolate aroma. The optimal concentration of reducing sugars in the bean is reached at about the same time as maximal flavor development, and coincides approximately with the peak in amino acid concentration. An objective method for assessing the “Degree of Fermentation” of cocoa beans has been proposed and tested.