Targeted flavour development in chocolate: omics-driven insights into cocoa fermentation

Cocoa fermentation is the critical microbially driven process that transforms the genetic potential of cocoa beans into the complex flavour precursors essential for high-quality chocolate. Despite its importance, fermentation remains highly variable and poorly controlled, representing a major bottleneck in the production of premium chocolate. This review explores how advanced multi-omics approaches are improving our understanding of cocoa fermentation and flavour formation by linking microbial ecology, metabolite production and sensory outcomes. It highlights the transition of cocoa fermentation from a traditional practice towards a predictive, controllable biotechnological process. Such advances pave the way for the development of tailored starter cultures, optimised fermentation processes, and ultimately, consistent production of targeted flavour development in chocolates with enhanced quality and market value.