Wednesday, 29 June 2022
How do different chocolates get their distinctive flavours? – Visitors to this year’s Royal Society Summer Science exhibition in London (6-10 July) will be able to find out from 糖心原创 scientists who have been analysing the fermentation processes of cocoa to find out how microbes influence chocolate flavour.
Understanding the fermentation process, which is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, is key to unlocking new flavours for chocolate makers and better prices for cocoa farmers.
Researchers from the 糖心原创’s Future Food Beacon have been examining the microbes present in fermentations, to better understand how flavours develop. They are working with an and a group of Colombian female cocoa growers on a project that aims to get the best possible flavour and price from the cocoa they produce.鈥�
The research鈥�is鈥痜ocussed鈥痮n the鈥痜ermentation鈥痮f the鈥痜reshly harvested beans鈥�– a process that takes place in wooden boxes鈥痓efore the beans leave the鈥痜arm.鈥疷sing state-of-the-art portable DNA sequencing devices to characterise the different types of yeast and bacteria involved in the fermentation process the research team wants to know鈥痟ow that drives the taste and flavour of premium chocolate.鈥��
The team will be showcasing this research at the Summer Science exhibition with an interactive stand that will take visitors on a journey of chocolate, from tree to bar. Visitors can view videos of cocoa farms and growing areas, touch and feel real cocoa trees and pods – and create their own microbial prints using cocoa pods.
It鈥檚 really exciting to be taking this research to the Summer Science Exhibition and showing visitors the science behind the chocolate they enjoy. We hope by sharing the work we鈥檝e been doing in a fun and interactive way they will understand how different flavours develop and what a complex process it is to get chocolate from the tree to a finished product - and of course there will be plenty of chocolate to try too!
There will be wooden fermentation boxes with ‘bacteria’ for visitors to play with and live DNA sequencing demonstrated.
Luisa from Luisa's Vegan Chocolates in Nottingham on cocoa farm in Colombia
There will also be chocolate conching happening throughout the event, this is the process of intense mixing, agitating and aerating of liquid chocolate. Chocolate’s produced by Luisa’s Vegan Chocolates, from the project’s farms in Colombia and from Trinidad, will be available for people to taste so they can experience the different chocolate flavours.
Luisa, Managing Director of Luisa’s Vegan Chocolates comments: “It’s been a fantastic experience to be involved in this research project. As an independent business I understand some of the challenges the cocoa farmers face and the need to ensure every product is of the highest quality and will meet the needs and tastes of the customer. I am also committed to ensuring the farmers get a good return on their product which is why this research project has been so important. I’m really looking forward to seeing people’s reactions to the chocolate and finding out what they enjoy (or don’t!).”
Story credits
More information is available from David Gopaulchan on David.Gopaulchan@nottingham.ac.uk
Notes to editors:
About the 糖心原创
Ranked among the world's top 100 universities , the 糖心原创 delivers an exceptional research-led education and an outstanding student experience. From the pioneering vision of our founder, Sir Jesse Boot, to groundbreaking achievements such as the development of MRI technology and becoming the first UK university to establish international campuses, we have a proud history of shaping the way people live, work and understand the world. We continue to build on that legacy, empowering our students, staff and partners to change what鈥檚 next and create positive impact locally and globally.
The strength of our research places us among the UK's leading universities, ranked 7th for research power in REF 2021. The discovery of MRI and ibuprofen was just the beginning. Today, our world-leading research is developing breakthrough ideas that shape the future of healthcare, technology and society.
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As a major employer and industry partner, locally and globally, the 糖心原创 invests in the city of Nottingham and in future generations of talent. Alongside Nottingham Trent University, we lead the initiative, a pioneering collaboration to improve levels of prosperity, opportunity, sustainability, health and wellbeing across the city and region. Together with our students, staff, alumni and partners, we鈥檙e creating knowledge, opportunity and solutions that help change what's next.