Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, 1348 Louvain-la-Neuve, Belgium.
Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará (UFPA), Belém 66075-750, PA, Brazil.
Molecules. 2023 Feb 6;28(4):1548. doi: 10.3390/molecules28041548.
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 Pará 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, -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 Pará 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 Pará 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.
优质可可豆的特点是具有极好的感官品质。巴西可可豆生产者越来越重视感官品质而不是产量。来自巴伊亚州的优质巴西可可品种 Catongo 和 FL89 具有独特的风味（分别为煤油和威士忌）。来自帕拉州的 IMC67、PA121 和 P7 等豆种具有高抗病性。本研究采用溶剂辅助风味蒸发（SAFE）香气提取技术来鉴定和量化区分这些基因型的挥发性化合物。结果表明，Catongo 的煤油香气可能是由于乙酸乙酯和异丁酸乙酯的高含量所致。另一方面，苯甲酸乙酯、庚酸乙酯和辛酸乙酯、-2-壬烯醛、1-辛烯-3-醇和 3-甲基丁醇可能在 FL89 的威士忌风味中起关键作用。庚醇-2-醇、庚醇-2-酮、壬醇-2-酮、芳樟醇（尽管在来自帕拉州的 IMC67 中含量更高）、苯甲醛和苯乙醛也能区分这些豆种。其他化合物虽然不具有区分性，但在确定其芳香品质方面似乎很重要。PCA 表明，来自帕拉州的可可豆由于香气相似而形成一个聚类，而 FL89 是基因型中最独特的。巴西的可可豆具有很大的潜力和多样性，可以满足优质可可市场的需求。
