Influence of driven fermentation of cacao in bioreactors on quality: decoding the effect of temperature, mixing, and pH on metabolomic, sensory, and volatile profiles

This study examines how controlling key fermentation variables - temperature and pH - shapes flavour development in cacao. Using a fully controlled bioreactor system, it links fermentation conditions to sensory outcomes and chemical profiles in chocolate. The research provides new insights into managing fermentation to steer cacao flavour quality more precisely.