Influencia de la fermentación del cacao y del uso de cultivos iniciadores sobre las características organolépticas del chocolate: un análisis integral

Berenice Sarahí  Rosales-Valdívia; Laura García-Curiel; Jesús Guadalupe Pérez-Flores; Elizabeth Contreras-López; Emmanuel Pérez-Escalante; Coral García-Mora

doi:10.29057/icbi.v12i23.12047

Berenice Sarahí Rosales-Valdívia Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0005-2833-9190
Laura García-Curiel Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-8961-2852
Jesús Guadalupe Pérez-Flores Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9654-3469
Elizabeth Contreras-López Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9678-1264
Emmanuel Pérez-Escalante Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-4268-9753
Coral García-Mora Universidad Autónoma del Estado de Morelos https://orcid.org/0009-0002-8617-9859

DOI: https://doi.org/10.29057/icbi.v12i23.12047

Keywords: Cocoa, fermentation, starter cultures, organoleptic characteristics, chocolate quality

Abstract

The fermentation of cocoa beans and the application of starter cultures play a fundamental role in their chemical composition and the final quality of the chocolate. Therefore, the objective of this review was to provide a comprehensive view of how these two factors influence the sensory characteristics of chocolate to contribute to knowledge within the chocolate industry. In this sense, the economic and cultural relevance of cocoa and the chocolate production cycle were addressed, highlighting the importance of fermentation and its critical factors, such as temperature and microbial diversity. The chemical changes that occur during fermentation in cocoa beans were also examined, as well as the implementation of starter cultures and their impact on the sensory quality of chocolate. In conclusion, the crucial importance of these processes in promoting excellence in the chocolate industry and encouraging continued research in this field was highlighted.

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