A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Rottiers, Hayley; Tzompa‐Sosa, Daylan A.; Lemarcq, Valérie; Winne, Ann De; Wever, Jocelyn De; Everaert, Helena; Bonilla, Julio; Dewettinck, Koen; Messens, Kathy

doi:10.1007/s00217-019-03364-3

Cited by 28 publications

(37 citation statements)

References 45 publications

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“…The most important VOCs for the floral aroma of cocoa have been identified: they include terpenes mainly linalool, 2-phenylethanol (or phenylethyl alcohol), 2phenylethyl acetate, and acetophenone (Ziegleder, 1990(Ziegleder, , 2009Afoakwa et al, 2008;Kadow et al, 2013;Cevallos-Cevallos et al, 2018;Utrilla-Vázquez et al, 2020). Rottiers et al (2019) also compared the compounds contained in cocoa beans from the modern Nacional (EET varieties) and a standard cocoa variety CCN51. They were able to identify 14 compounds known to have a floral taste by GC-MS. Only five of them were found during the analysis with an electronic nose: 2-phenylacetaldehyde, 2-phenylethyl acetate, 2-phenylethanol, acetophenone, and linalool.…”

Section: Introductionmentioning

confidence: 99%

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

et al. 2021

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Theobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which is the third-largest cocoa producer in the world. Cocoa is classified into two groups: bulk cocoa and aromatic fine flavour cocoa. In contrast to bulk cocoa, fine flavour cocoa is characterised by fruity and floral notes. One of the characteristics of Nacional cocoa, the emblematic cocoa of Ecuador, is its aromatic ARRIBA flavour. This aroma is mainly composed of floral notes whose genetic and biochemical origin is not well-known. This research objective is to study the genetic and biochemical determinism of the floral aroma of modern Nacional cocoa variety from Ecuador. Genome-Wide Association Study (GWAS) was conducted on a population of 152 genotypes of cocoa trees belonging to the population variety of modern Nacional. Genome-Wide Association Study was conducted by combining SSR and SNP genotyping, assaying biochemical compounds (in roasted and unroasted beans), and sensory evaluations from various tastings. This analysis highlighted different areas of association for all types of traits. In a second step, a search for candidate genes in these association zones was undertaken, which made it possible to find genes potentially involved in the biosynthesis pathway of the biochemical compound identified in associations. Our results show that two biosynthesis pathways seem to be mainly related to the floral note of Nacional cocoa: the monoterpene biosynthesis pathway and the L-phenylalanine degradation pathway. As already suggested, the genetic background would therefore appear as largely explaining the floral note of cocoa.

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Section: Introductionmentioning

confidence: 99%

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

et al. 2021

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“…The international market classifies cocoa as ‘bulk’ or fine cocoa, and the latter is defined as the one with special aroma (fruity, floral, woody, nutty, and caramel notes), being produced from the Criollo or Trinitario cocoa group. In contrast, ‘bulk’ cocoa (common cocoa) is a type of standard cocoa produced from the Forastero group, without specific aromatic characteristics (Rottiers et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Compared to Criollo (highly aromatic) and Trinitario groups, which produce a chocolate with excellent quality due to its the special aroma and flavour, Forastero has a more bitter and astringent taste (Castro‐Alayo et al ., 2019). Fine cocoa is characterised mainly by the presence of fruity and/or floral flavour notes, in contrast to bulk cocoa, which has a strong basic cocoa taste [Afoakwa et al ., 2008; Beckett et al ., 2017; Rottiers et al ., 2019]. The cocoa grown in Bahia has suffered a great change in its genetic composition, with approximately 30% of the Trinitario group being suitable for fine cocoa production (Santos et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Some previous works reported the influence of genetic variability on the characteristics of cocoa, such as size, colour, composition of pulp, volatile components and flavour of the liquor, cocoa butter, and chocolate (Efraim et al ., 2013; Moreira et al ., 2016; Moreira et al ., 2018; Rottiers et al ., 2019). However, there is a lack of studies about the effect of genotype on the nonvolatile components that contribute to cocoa flavour and sensory quality of dark chocolates.…”

Section: Introductionmentioning

confidence: 99%

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Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa

Virgens

Pires

Santana

et al. 2020

Int J of Food Sci Tech

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Summary This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compounds and flavonoids contributed to higher intensity of bitterness, cocoa flavour, acid taste, and astringency, and negatively affected the acceptance of chocolate samples from the TSH1188, PH16, and CEPEC2002 varieties. Other varieties SR162 and BN34 showed lower contents of caffeine and phenolic compounds, and higher concentration of theobromine, revealed notes of sweet/caramel and fruity flavour, presented a higher acceptance. This research showed the great potential of the ‘Catongo’ (SR162) and BN34 hybrids from southern Bahia (Brazil) for the production of fine cocoa. The chemical and sensory evaluations may be a strategic tool to help cocoa producers in deciding which genetic varieties should be marketed as fine cocoa, adding value to the product and highlighting promising cocoa varieties.

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“…Extensive research has emphasized the importance of genotype contribution to quality, with a common example being the discrimination of bulk cocoa, such as CCN 51 (bitter, astringent and off‐flavor attributes), from fine types, such as Nacional (fruity and acid) 35,52 . Whereas other works, centered on the recognition of a complex genetic diversity in a territory, have pointed out major contributions from geography on the generation of distinctive aroma and flavor profiles 53 …”

Section: Cocoa Genotypes and Quality Paradigmsmentioning

confidence: 99%

Quality differentiation of cocoa beans: implications for geographical indications

Hernandez

Granados²

2021

J Sci Food Agric

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Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co‐occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of ‘fine versus bulk’ has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry

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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Cited by 28 publications

References 45 publications

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa

Quality differentiation of cocoa beans: implications for geographical indications

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