Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach

• Published in: Food Chemistry: X 2024-12, Vol.24, p.101832, Article 101832
• Main Authors: Afifah, Enik Nurlaili, Sari, Indah Anita, Susilo, Agung Wahyu, Malik, Abdul, Fukusaki, Eiichiro, Putri, Sastia Prama
• Format: Article
• Language: English
• Subjects: Caffeine; Crossbreeding; Fine-flavor cocoa; Gas chromatography–mass spectrometry; Hybrid; Metabolomics
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101832

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. •Fine-flavor cocoa hybrids were characterized using GC–MS metabolomics-based approach.•Fine-flavor cacao displayed over 80 % white beans per pod.•Caffeine and organic acids identified in fine-flavor cacao characteristics.•Each parent-hybrid combination has distinct flavors; ICCRI03-hybrid is promising.