Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)
Daniel Kadow, Jöerg Bohlmann, Wilberth Phillips, R. Lieberei
Federal Research Centre for Cultivated Plants (Julius Kühn-Institut)
Abstract
Cocoa seeds are the key raw material in chocolate manufacturing. Traders separate them into bulk and fine or flavour cocoa. The latter is characterized by the presence of special aroma notes (e.g. fruity). In contrast to chocolate aroma that derives from seed endogenous components (storage proteins, carbohydrates) fine aroma has been linked to the fruit pulp but, detailed information on its molecular background is lacking. In the present study we analyzed fruit pulp and seeds of two fine or flavour cocoas (SCA6, EET62) and a bulk cocoa (CCN51) using GCMS. The monoterpenes β-myrcene, β-trans-ocimene, β-cis-ocimene and β-linalool were characteristic for the SCA6 volatile composition. Regarding EET62 the secondary alcohol 2-heptanol, its ester 2-heptanol acetate and the methylketones 2-heptanone and 2-nonanone were typical. We conclude that these molecules are main components of SCA6 and EET62 fine aroma. Accordingly, such components may derive from different metabolic pathways depending on the genotype.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
2-heptanone is typical for EET62 volatile composition
“Regarding EET62 the secondary alcohol 2-heptanol, its ester 2-heptanol acetate and the methylketones 2-heptanone and 2-nonanone were typical.”
2-heptanol acetate is typical for EET62 volatile composition
“Regarding EET62 the secondary alcohol 2-heptanol, its ester 2-heptanol acetate and the methylketones 2-heptanone and 2-nonanone were typical.”
β-myrcene is characteristic for SCA6 volatile composition
“The monoterpenes β-myrcene, β-trans-ocimene, β-cis-ocimene and β-linalool were characteristic for the SCA6 volatile composition.”