Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, Indonesia.
J Biosci Bioeng. 2022 Aug;134(2):125-132. doi: 10.1016/j.jbiosc.2022.05.001. Epub 2022 May 31.
Chocolate flavors vary depending on the origin of the cocoa beans used. Differences in soil, microorganisms, and environmental factors contribute to the formation of flavor precursors in cocoa beans. During cocoa bean fermentation, environmental temperature has been shown to alter metabolite concentrations. However, the correlation between the metabolite profile of cocoa beans and the temperature of their region of origin has not been fully defined. In this study, the metabolite profiles of Indonesian cocoa beans of various origins were evaluated using gas chromatography/mass spectrometry-based analysis, and were found to differ depending on the origin of the bean. Subsequently, the correlation between metabolite profile and environmental temperature of the origin was assessed using orthogonal projection to latent structure regression (OPLS-R) analysis. The analysis revealed that seven metabolites were associated with temperature: γ-aminobutyric acid (GABA), ethanolamine, glycerol, isocitric acid + citric acid, succinic acid, malic acid, and saccharic acid. The findings of this study will be valuable to chocolate industries for the production of single-origin chocolates.
巧克力的味道因所使用的可可豆的产地而异。土壤、微生物和环境因素的差异导致可可豆中风味前体的形成。在可可豆发酵过程中，环境温度已被证明会改变代谢物的浓度。然而，可可豆代谢物谱与原产地区域温度之间的相关性尚未完全确定。在这项研究中，使用基于气相色谱/质谱的分析方法评估了来自不同产地的印度尼西亚可可豆的代谢物谱，结果发现其因豆的产地而异。随后，使用正交投影到潜在结构回归（OPLS-R）分析评估了代谢物谱与原产地区域温度之间的相关性。分析表明，有七种代谢物与温度有关：γ-氨基丁酸（GABA）、乙醇胺、甘油、异柠檬酸+柠檬酸、琥珀酸、苹果酸和 saccharic 酸。这项研究的结果对于巧克力行业生产单一产地巧克力将具有重要价值。
