Effect of selected yeast starter in cocoa fermentation: a study on antioxidant content, volatile organic compounds and sensory profile of Malaysian cocoa beans and chocolates produced

Cocoa fermentation is a fundamental process by which chocolate flavors are formed in cocoa beans. Spontaneous cocoa fermentation often leads to inconsistency of beans quality and several studies have been done to control the cocoa fermentation by using starter culture consisting of microorganisms (yeast, lactic acid bacteria, and acetic acid bacteria). The influence of Malaysian yeast starter on antioxidant properties, flavor, and sensory profile of cocoa beans and chocolates remains unclear. Therefore, the current research studied the influence of selected Malaysian yeast starters on the antioxidant properties, flavor, and sensory profile of cocoa beans and the resultant chocolates.