Metataxonomic, chemical, and sensory aspects of cocoa fermentation using single hybrids and combinations of hybrids and their effects on chocolate quality

Extensive research has been conducted on cocoa fermentation in single hybrids. However, comparisons between hybrid combinations and single hybrids are limited. This study investigated cacao fermentation using a hybrid combination (PS 1319, PH 16, BN 34, CEPEC 2002, SJ02, CCN 10, and Ipiranga) and SJ02 hybrid alone. Microbial diversity was determined by next-generation sequencing (NGS), organic acids, carbohydrates, and alcohols by HPLC, volatile compounds by GC/MS, and the sensory analysis by acceptance test and Check-All-That-Apply (CATA). The NGS analysis identified 64 fungal species and 60 bacterial species with Hanseniaspora uvarum, Hanseniaspora opuntiae, Pichia manshurica, Pichia kluyveri, and Saccharomyces sp. as the dominant yeasts. Carbohydrates were metabolized entirely in the hybrid combination by the end of fermentation. Higher ethanol concentrations were found in SJ02 at 72 h. As the fermentation progressed, citric acid concentrations decreased, while lactic and acetic acid concentrations increased by 72 h on SJ02 fermentation. Acetobacter sp. was strongly correlated with acetic acid production in hybrid combination fermentation. SJ02 showed higher concentrations of volatile compounds, with fatty acids being the most abundant class, followed by esters. The alcohol 2-nonanol was detected only in the hybrid combination fermentation. SJ02 chocolate was attributed to higher taste, texture, and overall score. The descriptors bitter and citric acidity were more perceived in chocolates from the hybrid combination, while the earthy descriptor was more evident in the SJ02 hybrid. Thus, fermentations using a hybrid combination and the SJ02 hybrid allow the production of fine chocolates with varied sensory profiles.