ArticleScientific reports2026
Fermentation and chemical composition as determinants of genetic and biochemical variation in cocoa (Theobroma cacao L.) bean colour.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cocoa (Theobroma cacao L.) bean colour is a central quality attribute affecting chocolate appearance, consumer acceptance, and market value, yet the mechanistic basis of colour variation across genotypes and processing conditions remains poorly understood. While previous studies have explored fermentation and genotype effects separately, the integrated influence of chemical composition, anthocyanin content, and mineral profiles on cocoa bean pigmentation has not been systematically investigated. This study aimed to elucidate the relationships between cocoa bean colour, biochemical composition, and fermentation across 38 diverse genotypes, including germplasm accessions and cultivated varieties. Colour attributes were quantified using CIELAB parameters (L*, a*, b*, chroma, hue angle), biochemical properties were measured for fat, total phenolics, and essential minerals (phosphorus, sodium, iron, magnesium, calcium), and anthocyanins (cyanidin, delphinidin, pelargonidin, malvidin) were profiled in fermented samples via LCMS. Hierarchical clustering and correlation analyses were employed to link genotype-specific biochemical traits to colour outcomes. Results revealed significant genotype-dependent variation, with EQX78, ARF 22, and MO 20 exhibiting superior colour characteristics, while some genotypes displayed inherently dark brown beans. Germplasm accessions showed optimal colour properties, whereas cultivated varieties had enhanced biochemical content. Fermentation reduced L* and hue angle while increasing a*, b*, and chroma, corresponding to intensified reddish-brown pigmentation, and cyanidin and delphinidin were identified as key anthocyanins driving colour changes. Correlations indicated that fat and mineral contents significantly modulate colour expression, providing mechanistic insights into pigmentation dynamics. These findings highlight the multifactorial nature of cocoa bean colour and establish a foundation for breeding and post-harvest strategies to optimize visual and nutritional quality. Future studies integrating genomics and controlled fermentation are warranted to develop predictive models for cocoa bean colour and to enhance the quality and market value of chocolate products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.