Identification of main fine or flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)

被引：81

作者：

Kadow, Daniel ^{[1
]}

Bohlmann, Joerg ^{[2
]}

Phillips, Wilberth ^{[3
]}

Lieberei, Reinhard ^{[1
]}

机构：

[1] Univ Hamburg, Bioctr Klein Flottbek & Bot Garden, D-22609 Hamburg, Germany

[2] Univ British Columbia, Michael Smith Labs, Vancouver, BC V6T 1Z4, Canada

[3] CATIE, Turrialba 30501, Costa Rica

来源：

JOURNAL OF APPLIED BOTANY AND FOOD QUALITY | 2013年 / 86卷

关键词：

MAPPING QTLS; CHOCOLATE; RESISTANCE; BIOSYNTHESIS; QUANTIFICATION; FERMENTATION; PLASTIDS; IDENTIFY; LIQUORS; TRAITS;

D O I：

10.5073/JABFQ.2013.086.013

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Cocoa seeds are the key raw material in chocolate manufacturing. Traders separate them into bulk and fine or flavour cocoa. The latter is characterized by the presence of special aroma notes (e. g. fruity). In contrast to chocolate aroma that derives from seed endogenous components (storage proteins, carbohydrates) fine aroma has been linked to the fruit pulp but, detailed information on its molecular background is lacking. In the present study we analyzed fruit pulp and seeds of two fine or flavour cocoas (SCA6, EET62) and a bulk cocoa (CCN51) using GCMS. The monoterpenes beta-myrcene, beta-trans-ocimene, beta-cis-ocimene and beta-linalool were characteristic for the SCA6 volatile composition. Regarding EET62 the secondary alcohol 2-heptanol, its ester 2-heptanol acetate and the methylketones 2-heptanone and 2-nonanone were typical. We conclude that these molecules are main components of SCA6 and EET62 fine aroma. Accordingly, such components may derive from different metabolic pathways depending on the genotype.

引用

页码：90 / 98

页数：9

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