Afifah Enik Nurlaili, Sari Indah Anita, Susilo Agung Wahyu, Malik Abdul, Fukusaki Eiichiro, Putri Sastia Prama
Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
Department of Agronomy, Faculty of Agriculture, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Sleman district, Daerah Istimewa Yogyakarta 55281, Indonesia.
Food Chem X. 2024 Sep 12;24:101832. doi: 10.1016/j.fochx.2024.101832. eCollection 2024 Dec 30.
Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating robust complementary characterization methods. This study aimed to characterize the fine-flavor cacao in parent-hybrid combinations using widely targeted Gas Chromatography-Mass Spectrometry (GC-MS) and bean phenotype analysis. Fine-flavored cacao exhibits white-bean characteristics and a lighter color than forastero. Conversely, the hybrids displayed varying percentages of fresh bean color. Caffeine and organic acids (malic acid, fumaric acid, citric acid, lactic acid, and tartaric acid) were found to correspond to the characteristics of fine-flavored cacao. Each parent-hybrid combination demonstrated distinct flavor characteristics, with the ICCRI03-hybrid emerging as a promising clone, exhibiting flavor characteristics similar to those of its female parent (fine-flavor cacao). This information on flavor characteristics will be beneficial for further fine-flavored cacao selection.
优质风味可可通常以新鲜豆的颜色和感官特性为特征。然而，这些方法不适用于后代/杂交种，因为它们的颜色可能因亲本而异。此外，感官评价缺乏通用的质量标准，因此需要可靠的补充表征方法。本研究旨在通过广泛靶向气相色谱 - 质谱联用（GC-MS）和豆表型分析来表征亲本 - 杂交组合中的优质风味可可。优质风味可可呈现出白豆特征，且颜色比福拉斯特罗可可浅。相反，杂交种表现出不同比例的新鲜豆颜色。发现咖啡因和有机酸（苹果酸、富马酸、柠檬酸、乳酸和酒石酸）与优质风味可可的特征相对应。每个亲本 - 杂交组合都表现出独特的风味特征，其中ICCRI03杂交种成为一个有前景的克隆品种，表现出与其母本（优质风味可可）相似的风味特征。这些关于风味特征的信息将有助于进一步选择优质风味可可。
