ArticleJournal of the science of food and agriculture2026
Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Effects of Partial Pulp Removal on Microbial Dynamics and Metabolite Profiles During On-Farm Cocoa Fermentation.Foods (Basel, Switzerland) · 2026Article
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7 authors.
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Abstract
backgroundCocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality. This study characterizes floodplain cocoa (FC) and compares it with upland cocoa (UC) from the eastern Amazon.
resultsFC fruits had an oval shape and thick husks, with smaller beans than UC, both well fermented. FC beans had higher fiber content (17.70 ± 0.7 g/100 g dry matter (DM)) and total polyphenols (27.04 ± 0.69 mg CE/g DM), but lower protein content (14.99 g/100 g DM) and antioxidant capacity (627.45 ± 30.99 μmol TE/g DM) compared to UC beans (fiber: 14.57 ± 0.40 g/100 g DM; protein: 16.44 g/100 g DM; polyphenols: 14.19 ± 4.19 mg CE/g DM; antioxidant capacity: 1112.58 ± 56.47 μmol TE/g DM). FC beans showed higher levels of caffeine and theophylline, and a theobromine/caffeine ratio typical of Criollo cocoa. Chocolates from both exhibited favorable attributes, including fine-flavor notes, and were similarly accepted by consumers.
conclusionFC and UC beans exhibited distinct physicochemical profiles, both showing adequate fermentation and similar consumer acceptance, highlighting the potential of Amazonian cocoa for product differentiation and valorization of regionally distinct systems. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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