Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach.
Food Chem X
; 24: 101832, 2024 Dec 30.
Article
in En
| MEDLINE
| ID: mdl-39386152
ABSTRACT
Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating robust complementary characterization methods. This study aimed to characterize the fine-flavor cacao in parent-hybrid combinations using widely targeted Gas Chromatography-Mass Spectrometry (GC-MS) and bean phenotype analysis. Fine-flavored cacao exhibits white-bean characteristics and a lighter color than forastero. Conversely, the hybrids displayed varying percentages of fresh bean color. Caffeine and organic acids (malic acid, fumaric acid, citric acid, lactic acid, and tartaric acid) were found to correspond to the characteristics of fine-flavored cacao. Each parent-hybrid combination demonstrated distinct flavor characteristics, with the ICCRI03-hybrid emerging as a promising clone, exhibiting flavor characteristics similar to those of its female parent (fine-flavor cacao). This information on flavor characteristics will be beneficial for further fine-flavored cacao selection.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem X
Year:
2024
Document type:
Article
Affiliation country:
Japan
Country of publication:
Netherlands