Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-12 DOI:10.1016/j.fochx.2024.101832

Enik Nurlaili Afifah , Indah Anita Sari , Agung Wahyu Susilo , Abdul Malik , Eiichiro Fukusaki , Sastia Prama Putri

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引用次数: 0

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.

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利用代谢组学方法表征亲本-杂交组合中的优质风味可可

细味可可通常以新鲜可可豆的颜色和感官特征为特征。然而，这些方法无法应用于后代/杂交种，因为它们的颜色可能因其亲本而异。此外，感官评估缺乏通用的质量标准，因此需要强有力的补充表征方法。本研究旨在利用目标广泛的气相色谱-质谱联用仪（GC-MS）和可可豆表型分析，对亲本-杂交组合中的细味可可进行表征。细味可可表现出白豆的特征，颜色也比astero浅。相反，杂交种则显示出不同比例的新豆颜色。咖啡因和有机酸（苹果酸、富马酸、柠檬酸、乳酸和酒石酸）被发现与细味可可的特征相对应。每个亲本-杂交组合都表现出不同的风味特征，其中 ICCRI03-杂交组合表现出与其雌性亲本（细味可可）相似的风味特征，是一个很有前途的克隆。这些关于风味特征的信息将有助于进一步选择优质风味可可。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.