Flavor Characteristics of Three Indonesian Cocoa Clones in Four Environments

Abstract

The non-aromatic genotypes are known to possess the capacity to produce aromatic cocoa beans when planted in strategic environments with specified soil compositions. Therefore, this study aimed to identify genetic responses to the flavor of cocoa beans in different growing environments. A total of three superior cocoa clones, namely the aromatic (MCC 02) and non-aromatic genotypes (Sulawesi 1 and Sulawesi 2), were used. A completely randomized block design was utilized with three replications at four locations with different agro-climatic types, including Jember in East Java (dry area, low land), Pringsewu (dry area, low land), Pesawaran (wet area, medium land) in Lampung, and Soppeng in South Sulawesi (dry area, medium land), which served as the control location of FFC producers. Additionally, the sensory properties were assessed by three trained and certified panelists. The results showed that both genetic and environmental factors significantly influenced the flavor characteristics of Indonesian cocoa beans. Non-aromatic genotypes cultivated in Pesawaran and Soppeng demonstrated the ability to produce aromatic beans. Significant differences were observed in the volatile characteristics of aromatic and non-aromatic genotypes. Compounds such as alkaloids, pyrazine, and alcohol dominated cocoa beans produced in the aromatic group, while non-aromatic genotypes were dominated by terpenoids. Variations in elements and soil conditions contributed to the changes in the sensory characteristics of cocoa beans, ultimately leading to aromatic characteristics.

High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor

“…Other studies have confirmed the preponderant importance of temperature 23 , 25 , pH 23 and fermentation time 26 , 27 in the sensory quality of the grain using spontaneous or biochemical controlled fermentation. The effect of the expression of genetic variation in response to fermentation has been documented for the sensory quality of cacao by some studies 27 – 31 . However, to the best of our knowledge, the role of genetic variability in response to fermentation for Cd mitigation remains unexplored.…”