Volatile fatty acid production in cacao fermentation and the effect on chocolate flavour

The production of the C3 to C5 volatile fatty acids during the processing of raw cacao has been studied by means of gas chromatography. These fatty acids are produced towards the end of fermentation and also during the drying phase, if conditions are conducive to this. The time of their appearance is related to the degree of aeration of the fermenting mass. In low concentrations, they may be regarded as contributing to normal chocolate flavour, but higher concentrations, such as are associated with poor conditions of processing, cause “dull”, “insipid” off‐flavours. Suggestions are made about the mechanism of their production and the microorganisms that may be involved.