School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90 Jember, East Java, Indonesia.
School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Res Int. 2022 Nov;161:111764. doi: 10.1016/j.foodres.2022.111764. Epub 2022 Aug 6.
Theobroma grandiflorum, T. bicolor and T. subincanum represent underutilized genetic resources for cocoa quality. The bioactive components and flavor volatiles of different bean genotypes of these species were profiled and compared with those of T. cacao. T. bicolor and T. grandiflorum had different profiles of methylxanthines and polyphenols from T. bicolor and T. cacao. T. subincanum and T. grandiflorum were rich in theacrine and flavones. T. grandiflorum, T. bicolor and T. subincanum beans generally had less phenolics than T. cacao. Roasting decreased the concentrations of polyphenols and methylxanthines in the beans. Roasted T. grandiflorum and T. subincanum beans had higher concentrations of pyrazines and esters than T. cacao. T. grandiflorum and T. subincanum beans had more odor-active volatiles than T. cacao. Overall, the underutilized Theobroma species have potential to be exploited to improve the flavor and nutritional quality of cocoa products.
大花可可、双色可可和小果可可代表了可可品质方面未被充分利用的遗传资源。对这些物种不同豆基因型的生物活性成分和风味挥发物进行了分析，并与可可进行了比较。与可可和双色可可相比，大花可可和小果可可的甲基黄嘌呤和多酚种类不同。小果可可和大花可可富含可可因和类黄酮。与可可相比，小果可可和大花可可的豆中总酚类物质和甲基黄嘌呤含量较少。烘烤会降低豆中的多酚和甲基黄嘌呤浓度。与可可相比，经过烘烤的大花可可和小果可可的吡嗪和酯含量更高。与可可相比，大花可可和小果可可的气味活性挥发物更多。总的来说，这些未被充分利用的可可物种具有改善可可制品风味和营养品质的潜力。
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