Abstract
Abstract Cocoa ( Theobroma cacao L.) is one of Peru’s main export products. In the last years, the production of fine aroma cocoa has increased, and the market has preference for them instead of cultivar clones like CCN51. Fine aroma cocoa is a heterogeneous population, but some genotypes has started to be selected. This study aimed to evaluate the chemical properties and volatile organic compound (VOC) profile of different fine aroma cocoa genotypes and CCN51. The chemical composition—including moisture, fat, protein, ash, carbohydrate, pH, fermentation index and total phenolic compounds—was determined using standard analytical procedures. VOC were analyzed using SPME/GC-MS. Protein content varied among genotypes, with ABL01 showing the highest percentage. Fat content also ranged widely, with ABL01 and JBB04 representing the highest and the lowest values, respectively. Significant differences in ash and carbohydrate contents were also observed. The pH values suggested that fermentation was generally adequate, although some genotypes showed potential deficiencies. Fine aroma cocoa (FAC) genotypes exhibited lower phenolic compound content compared to the commercial clone CCN51. VOC analysis revealed compositional differences, with certain compounds contributing more prominently to the variation of specific genetic groups profile. These findings suggest that there exists a huge variability in VOC and other chemical properties of fine aroma cocoa genotypes and it is expected that data generated about roasted and no roasted beans will be useful for future research.
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Claims 7
Claim · model-written summary
ABL01 had the highest protein percentage among cocoa genotypes.
- Taxon
- Cocoa
Theobroma cacaot0 - Material
- ABL01e0
- Outcome
- Protein contente0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Protein content varied among genotypes, with ABL01 showing the highest percentage.”
t0“Cocoa”
Claim · model-written summary
ABL01 had the highest fat content.
- Taxon
- CocoaTheobroma cacaot0
- Material
- ABL01e0
- Outcome
- Fat contente0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fat content also ranged widely, with ABL01 and JBB04 representing the highest and the lowest values, respectively.”
t0“Cocoa”
Claim · model-written summary
JBB04 had the lowest fat content.
- Taxon
- CocoaTheobroma cacaot0
- Material
- JBB04e0
- Outcome
- Fat contente0
- Direction
- loweste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fat content also ranged widely, with ABL01 and JBB04 representing the highest and the lowest values, respectively.”
t0“Cocoa”
Claim · model-written summary
Ash and carbohydrate contents differed significantly among genotypes.
- Taxon
- CocoaTheobroma cacaot0
- Outcome
- ash and carbohydrate contentse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant differences in ash and carbohydrate contents were also observed.”
t0“Cocoa”
Claim · model-written summary
pH suggested generally adequate fermentation, with possible deficiencies in some genotypes.
- Taxon
- CocoaTheobroma cacaot0
- Outcome
- fermentation was generally adequate, although some genotypes showed potential deficienciese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The pH values suggested that fermentation was generally adequate, although some genotypes showed potential deficiencies.”
t0“Cocoa”
Claim · model-written summary
Fine aroma cocoa genotypes had lower phenolic compound content than CCN51.
- Taxon
- CocoaTheobroma cacaot0
- Material
- Fine aroma cocoa (FAC) genotypese0
- Outcome
- phenolic compound contente0
- Direction
- lowere0
- Comparator
- commercial clone CCN51e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fine aroma cocoa (FAC) genotypes exhibited lower phenolic compound content compared to the commercial clone CCN51.”
t0“Cocoa”
Claim · model-written summary
Volatile composition differed among cocoa genetic groups.
- Taxon
- CocoaTheobroma cacaot0
- Outcome
- compositional differencese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“VOC analysis revealed compositional differences, with certain compounds contributing more prominently to the variation of specific genetic groups profile.”
t0“Cocoa”