ArticleMolecules (Basel, Switzerland)2023
Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará).
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems.Journal of the science of food and agriculture · 2026Article
- Molecular Atlas of Key Food Odorants Reveals Mixture-Level Organization and Enables Generative Aroma Design.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
- Amino-Acid-Derived Toxins and Pyrazines in Chocolates and Cocoa-Free Chocolate Surrogates.Molecules (Basel, Switzerland) · 2026Article
- Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans.Journal of food science · 2026Article
- Exploring the Agromorphological Profiles of the Cacao (Plants (Basel, Switzerland) · 2025Article
- Comparative proteomic analysis of unfermented cocoa beans reveals key metabolic differences between fine-flavor and bulk genotypes.Frontiers in plant science · 2025Article
- Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach.Food chemistry: X · 2024Article
- Monitoring Changes in the Volatile Profile of Ecuadorian Cocoa during Different Steps in Traditional On-Farm Processing.Plants (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors.
Funding
Abstract
Fine-grade cocoa beans are characterized by their great organoleptic quality. Brazilian cocoa producers increasingly privilege organoleptic quality over yield. Catongo and FL89, fine Brazilian cocoa genotypes from Bahia, are characterized by particular flavors (respectively, kerosene and whisky). The beans IMC67, PA121, and P7 from the state of Pará are genotypes that have high resistance to diseases. Solvent-assisted flavor evaporation (SAFE) aroma extraction was used here to identify and quantify the volatile compounds discriminating these genotypes. The results show that the kerosene aroma of Catongo is likely due to the presence, at high levels, of ethyl acetate and isobutyl acetate. On the other hand, ethyl benzoate, heptanoate, and octanoate,
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