| Title: | "Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Para)" |
| Author(s): | Collin S; Fisette T; Pinto A; Souza J; Rogez H; |
| Address: | "Unite de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculte des Bioingenieurs, Universite catholique de Louvain, 1348 Louvain-la-Neuve, Belgium. Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Para (UFPA), Belem 66075-750, PA, Brazil" |
| DOI: | 10.3390/molecules28041548 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Fine-grade cocoa beans are characterized by their great organoleptic quality. Brazilian cocoa producers increasingly privilege organoleptic quality over yield. Catongo and FL89, fine Brazilian cocoa genotypes from Bahia, are characterized by particular flavors (respectively, kerosene and whisky). The beans IMC67, PA121, and P7 from the state of Para are genotypes that have high resistance to diseases. Solvent-assisted flavor evaporation (SAFE) aroma extraction was used here to identify and quantify the volatile compounds discriminating these genotypes. The results show that the kerosene aroma of Catongo is likely due to the presence, at high levels, of ethyl acetate and isobutyl acetate. On the other hand, ethyl benzoate, heptanoate, and octanoate, trans-2-nonenal, 1-octen-3-ol, and 3-methylbutanol could play a key role in the whisky notes of FL89. Heptan-2-ol, heptan-2-one, nonan-2-one, linalool (although still more concentrated in IMC67 from Para state), benzaldehyde, and phenylacetaldehyde also discriminate these beans. Other compounds, although not discriminating, appear important in determining their aromatic quality. The PCA showed that cocoa from Para state formed a cluster due to similar aromas, while FL89 was the most distinct among the genotypes. Beans from Brazil show great potential and diversity for the fine cocoa market" |
| Keywords: | Odorants Brazil Kerosene *Chocolate *Cacao *Volatile Organic Compounds Fermentation Catongo Gc-eims Safe cocoa flavors whisky; |
| Notes: | "MedlineCollin, Sonia Fisette, Toine Pinto, Anne Souza, Jesus Rogez, Herve eng 88881.154677/2017/Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ 2017-2022/n degrees 361394/Wallonie-Bruxelles International/ Switzerland 2023/02/26 Molecules. 2023 Feb 6; 28(4):1548. doi: 10.3390/molecules28041548" |
