The contribution of genotype to cocoa (Theobroma cacao L.) flavour

被引：0
|
作者：
Clapperton, John [1 ]
Yow, Stephen [2 ]
Chan, Joe [2 ]
Lim, David [2 ]
Lockwood, Rob [3 ]
Romanczyk, Lee [4 ]
Hammerstone, John [4 ]
机构：
[1] Mars Confectionery, Dundee Rd, Slough SL1 4JX, Berks, England
[2] BAL Plantat Sdn Bhd, Tawau 91007, Sabah, Malaysia
[3] Commonwealth Dev Corp, One Bessborough Gardens, London SW1V 2JQ, England
[4] M&M Mars, High St, Hackettstown, NJ 07840 USA
来源：
TROPICAL AGRICULTURE | 2021年 / 98卷 / 03期
关键词：
Cocoa; Quality; Flavour; Sensory evaluation; Processing;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The possibility of genetic effects on cocoa (Theobroma cacao L.) flavour was investigated. Consistent differences inflavour attributes, especially, cocoaflavour intensity, acidity, sourness, bitterness, and astringency, were found among the West African Amelonado variety (AML), four Upper Amazon clones[Iquitos Mixed Calabacillo 67(IMC67), Nanay 33 (NA33), Parinari 7(PA7), and Scavina 12 (SCA12)1, and a Nicaraguan "Criollo" (UIT1) grown in Sabah, Malaysia. The flavour of UIT1 was distinctly different from the West African standard, being characterized by intense bitterness and astringency associated with caffeine and polyphenols; it also tasted the most acid. These attributes were ameliorated by prolonged storage of the pods before processing the wet beans. The six genotypes differed also in bean size and butter fat content. The differences in flavour were independent of the differences in bean size. The results demonstrated a significant contribution of genotype to flavour in addition to effects of processing.
引用
收藏
页码：280 / 286
页数：7
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