Transcript
Dr. Karen Cooper (0:00)
Ready to order?
Dr. Samantha Yamin (0:01)
Yes.
Monday Sidekick AI / Walmart Business Announcer (0:01)
We're earning unlimited 3% cash back on dining and entertainment with a Capital One Saver Card. So let's just get one of everything. Everything.
Capital One Saver Card Announcer (0:09)
Fire everything. The Capital One Saver card is at table 27 and they're earning unlimited 3% cash back.
Dr. Samantha Yamin (0:15)
Yes, Chef.
Monday Sidekick AI / Walmart Business Announcer (0:16)
This is so nice.
Capital One Saver Card Announcer (0:17)
Had a feeling you'd want 3% cash back on dessert.
Monday Sidekick AI / Walmart Business Announcer (0:20)
Ooh, tiramisu.
Capital One Saver Card Announcer (0:21)
Earn unlimited 3% cash back on dining and entertainment with the Capital One Saver Card. Capital One what's in your wallet?
Adam Grant (0:28)
Terms apply.
Grainger Announcer (0:28)
See capitalone.com for details.
Adam Grant (0:30)
What's up? Adam Grant from Work Life. A TED podcast here. And I want to tell you about something exciting. You're watching every dollar and Walmart Business helps you stretch each one. From office supplies to snacks and cleaning gear. You'll get everyday low prices plus easy bulk ordering and fast delivery. And with tools like spend tracking and multi user accounts, staying organized is simple. Save time, money and hassle@business.walmart.com free to sign up Monday Sidekick the AI agent that knows you and your business thinks ahead and takes action. Ask at anything seriously Monday Sidekick AI you'll love to use Start a free.
Dr. Samantha Yamin (1:07)
Trial today on Monday.com sometimes it can feel like a real disconnect between scientific research and the people that research impacts. It makes science seem like this far off thing that's only studied in a lab somewhere by researchers in white coats who need a PhD to even enter the premises. But that's not always the case. As technology and communication advances, scientists can now have communities contribute to their research voluntarily. It goes by a few names. Some call it citizen science, others call it participatory science or community science. Whatever you call it. There have been some incredible breakthroughs as a result of this type of collaboration. So I'm very excited to welcome Dr. Karen Cooper on the show to talk to us about why it's so important to provide opportunities for non scientists to still engage with research. We'll also discuss the science behind why chocolate tastes so good and a breakthrough when it comes to treating carbon monoxide poisoning. My name is Dr. Samantha Yamin and welcome to Curiosity Weekly from Discovery. I don't know about you, but I'm a chocolate fanatic. The balance of sweet, bitter, slightly creamy, it hits directly to the soul. But some researchers wanted to know what actually makes chocolate taste so good, because once you know that, you can figure out how to replicate it in the lab. Scientists work with cocoa farmers in Colombia to figure out what happens during cocoa fermentation that creates fine chocolate flavors. They found that what it really comes down to is the right combination of microbes. If you've ever tried raw cacao nibs, you know a lot more goes into chocolate beyond the bean. There's chemistry in every step of chocolate making. From fermenting, roasting, mixing. The researchers focused on the fermentation process. Usually, fermentation happens in a somewhat spontaneous process. On cocoa farms, farmers store beans in covered wooden boxes, and whatever naturally occurring yeast and bacteria are there guide the fermentation process. Farmers don't typically add in their own microbes, like how brewers add in yeast strains for beer making, which is why chocolate flavors tend to vary by region. Each region's microbes gives its chocolate a distinct signature. So the team, led by researchers from the University of Nottingham, sampled cocoa beans naturally fermented on farms from three distinct regions of Colombia. Genetic and metabolic analyses help them map the microbes and environmental conditions that give each region its different chocolate flavors. Of course, things like temperature and acidity affect fermentation, but the real twist is when those changes happen, they can make the chocolate taste more fruity, like berries, or deeper and woodier. And the key part is the unique regional fungi and bacterial communities play a big role in shaping those factors. They did a bunch of experiments to narrow down an all star team of microbes to fine tune the flavor they wanted and create their very own chocolate starter, like a sourdough starter, but for chocolate. Then the researchers fermented cocoa beans using their starter and made their very own chocolate liquor. It's not actual alcoholic liquor, but a paste from fermented and ground cocoa nibs that they could put to a taste test alongside natural and reference chocolates. Now, surprisingly, their lab version held up scoring with the same fine flavor complexity as premium chocolate. In fact, they even identified microbes that could give cocoa beans more cheesy or meaty notes. Now, I'll take my cheese on this side, thank you very much. But the idea is that their approach to making starter cultures could help small farmers reproduce fermentation in tough seasons and help larger producers keep flavors consistent.
