Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes
Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao genotypes is insufficient because of the reliance on human expertise and the need for robust validation. This study aim...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003451 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849312000495058944 |
|---|---|
| author | Enik Nurlaili Afifah Indah Anita Sari Agung Wahyu Susilo Hendy Firmanto Abdul Malik Eiichiro Fukusaki Sastia Prama Putri |
| author_facet | Enik Nurlaili Afifah Indah Anita Sari Agung Wahyu Susilo Hendy Firmanto Abdul Malik Eiichiro Fukusaki Sastia Prama Putri |
| author_sort | Enik Nurlaili Afifah |
| collection | DOAJ |
| description | Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao genotypes is insufficient because of the reliance on human expertise and the need for robust validation. This study aimed to enhance the understanding of flavor quality in different cacao genotypes by investigating the correlation between sensory attributes and metabolite profiles using metabolomics-based approach and sensory analysis. Cacao genotypes can be categorized based on their sensory attributes and metabolite profiles. The ICCRI09-genotype exhibited outstanding flavors, which were significantly associated with non-volatile and volatile compounds (e.g. Organic acids, some sugars, 3-methylbutanal, 2,3-butanediol, benzaldehyde, linalool, trans-linalool oxide, isobutyl acetate, etc.) (P < 0.05). In contrast, theobromine, epicatechin, and catechin, which are linked to bitterness and astringency, were abundant in KW516-Forastero. These findings have significant implications and provide a scientific basis for authenticating the high flavor quality of cacao. |
| format | Article |
| id | doaj-art-26c811c1f96940f8a3b0b8b057d2be62 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-26c811c1f96940f8a3b0b8b057d2be622025-08-20T03:53:13ZengElsevierFood Chemistry: X2590-15752025-05-012810249810.1016/j.fochx.2025.102498Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypesEnik Nurlaili Afifah0Indah Anita Sari1Agung Wahyu Susilo2Hendy Firmanto3Abdul Malik4Eiichiro Fukusaki5Sastia Prama Putri6Department 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, IndonesiaIndonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, IndonesiaIndonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, IndonesiaIndonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, IndonesiaIndonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, IndonesiaDepartment of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Osaka University Shimadzu Omics Innovation Research Laboratories, International Center for Biotechnology, Osaka University 2-1, Yamadaoka, Suita, Osaka, JapanDepartment of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Corresponding author at: Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao genotypes is insufficient because of the reliance on human expertise and the need for robust validation. This study aimed to enhance the understanding of flavor quality in different cacao genotypes by investigating the correlation between sensory attributes and metabolite profiles using metabolomics-based approach and sensory analysis. Cacao genotypes can be categorized based on their sensory attributes and metabolite profiles. The ICCRI09-genotype exhibited outstanding flavors, which were significantly associated with non-volatile and volatile compounds (e.g. Organic acids, some sugars, 3-methylbutanal, 2,3-butanediol, benzaldehyde, linalool, trans-linalool oxide, isobutyl acetate, etc.) (P < 0.05). In contrast, theobromine, epicatechin, and catechin, which are linked to bitterness and astringency, were abundant in KW516-Forastero. These findings have significant implications and provide a scientific basis for authenticating the high flavor quality of cacao.http://www.sciencedirect.com/science/article/pii/S2590157525003451Cocoa liquorFlavorGenotypeMetabolomicsQualitySensory analysis |
| spellingShingle | Enik Nurlaili Afifah Indah Anita Sari Agung Wahyu Susilo Hendy Firmanto Abdul Malik Eiichiro Fukusaki Sastia Prama Putri Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes Food Chemistry: X Cocoa liquor Flavor Genotype Metabolomics Quality Sensory analysis |
| title | Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes |
| title_full | Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes |
| title_fullStr | Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes |
| title_full_unstemmed | Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes |
| title_short | Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes |
| title_sort | correlation between sensory attributes and metabolomic profiles of cocoa liquor from different cacao genotypes |
| topic | Cocoa liquor Flavor Genotype Metabolomics Quality Sensory analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003451 |
| work_keys_str_mv | AT eniknurlailiafifah correlationbetweensensoryattributesandmetabolomicprofilesofcocoaliquorfromdifferentcacaogenotypes AT indahanitasari correlationbetweensensoryattributesandmetabolomicprofilesofcocoaliquorfromdifferentcacaogenotypes AT agungwahyususilo correlationbetweensensoryattributesandmetabolomicprofilesofcocoaliquorfromdifferentcacaogenotypes AT hendyfirmanto correlationbetweensensoryattributesandmetabolomicprofilesofcocoaliquorfromdifferentcacaogenotypes AT abdulmalik correlationbetweensensoryattributesandmetabolomicprofilesofcocoaliquorfromdifferentcacaogenotypes AT eiichirofukusaki correlationbetweensensoryattributesandmetabolomicprofilesofcocoaliquorfromdifferentcacaogenotypes AT sastiapramaputri correlationbetweensensoryattributesandmetabolomicprofilesofcocoaliquorfromdifferentcacaogenotypes |