Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)

Authors

  • Daniel Kadow University of Hamburg, Biocenter Klein Flottbek and Botanical Garden, Ohnhorststr. 18, 22609 Hamburg, Germany
  • Joerg Bohlmann University of British Columbia, Michael Smith Laboratories, 321 - 2185 East Mall, Vancouver B.C., Canada V6T 1Z4
  • Wilberth Phillips Centro Agronómico Tropical de Investigación y Enseñanza (CATIE), 7170 Cartago, Turrialba 30501, Costa Rica
  • Reinhard Lieberei University of Hamburg, Biocenter Klein Flottbek and Botanical Garden, Ohnhorststr. 18, 22609 Hamburg, Germany

DOI:

https://doi.org/10.5073/JABFQ.2013.086.013

Keywords:

Theobroma cacao, chocolate tree, cocoa, fine aroma, fruit pulp volatiles, monoterpenes, methylketones, secondary alcohols, SCA6, EET62

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.

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Published

2013-09-09

Issue

Vol. 86 (2013): Journal of Applied Botany and Food Quality

Section

Article

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