Figures (4)  Tables (4)

    • Figure 1. 

      A cut test analysis for (a) ICCRI 09, and ICCRI 03 as aromatic groups, and (b) Sulawesi 1 and KW 516 as non-aromatic.

    • Figure 2. 

      PCA analysis of non-volatile compounds on aromatic and non-aromatic cocoa genotypes.

    • Figure 3. 

      Non-volatile compounds and amino acids of 10 cocoa clones based on hierarchical clustering analysis. Prol: proline (%), Ala: alanine (%), Val: valine (%), KL: fat content, Arg: arginine (%), Pro: protein, Asp: aspartic acid (%), LeIs: leucine-isoleucine (%), Pol: polyphenols, Fru: fructose, FI: Fermentation index, KH: Carbohydrate, Thb: theobromine, Suk: sucrose, Met: methionine (%).

    • Figure 4. 

      Sensory compounds taste and aroma attributes of 10 cocoa clones based on hierarchical clustering analysis. FLO: Floral, SPC: Spicy, GQ: Global Quality, NUT: Nutty, SWT: Sweet, DUS: Dirty/Dusty, MLD: Moldy, BF: Browned Fruit, FF: Fresh Fruit, PUT: Putrid/Over Fermented, WOO: Woody, BRR: Browned/Roast.

    • Genotype Description Flavor
      DR 2 Triniario, white beans, selection result from
      the Criollo half-sib population      		 Aromatic
      ICCRI 03 Trinitario, purple beans, selection result from the Trinitario population (DR 2 × Sca 6) Aromatic
      ICCRI 09 Trinitario, purple beans, selection result
      from the Trinitario population
      (TSH 858 × Sulawesi 1)      		 Aromatic
      MCC 02 Trinitario, purple beans, exploration result in the Sulawesi region Aroamtic
      TSH 858 Trinitario, purple beans, introduction clone Aromatic
      ICCRI 07 Trinitario, purple beans, exploration result in North Sumatra Aromatic
      Sulawesi 1 Triniatrio, purple beans, exploration result in the Sulawesi region Non-aromatic
      Sulawesi 2 Trinitario, purple beans, exploration result in the Sulawesi region Non-aromatic
      KEE 02 Forastero, purple beans, introduction clone from PNG Non-aromatic
      KW 516 Forastero, purple beans, exploration result in North Sumatra Non-aromatic

      Table 1. 

      Ten cocoa genotypes with different genetic backgrounds[1].

    • Characters Mean ± SD F-value
      Aromatic Non-aromatic
      Non-volatile compounds
      Fermentation index (%) 1.27 ± 0.10 1.12 ± 0.07 *
      Polyphenol (%) 5.66 ± 0.24 5.17 ± 0.34 *
      Fat content (%) 52.25 ± 1.31 55.00 ± 0.90 *
      Carbohydrate (%) 22.08 ± 1.08 18.43 ± 0.93 *
      Caffein (%) 0.32 ± 0.02 0.30 ± 0.01 *
      Protein (%) 13.39 ± 0.16 14.51 ± 0.29 *
      Glucose (%) 1.04 ± 0.03 1.07 ± 0.03 *
      Fructose (%) 1.50 ± 0.04 1.53 ± 0.03 *
      Sucrose (%) 2.64 ± 0.04 2.74 ± 0.04 *
      Theobromine (%) 1.37 ± 0.05 1.38 ± 0.07 ns
      Amino acid compounds
      Aspartic acid (%) 0.2307 ± 0.0062 0.2488 ± 0.0066 **
      Valine (%) 0.1341 ± 0.0041 0.1550 ± 0.0049 **
      Leucine-isoleucine (%) 0.1503 ± 0.0049 0.1495 ± 0.0054 **
      Alanine (%) 0.2182 ± 0.0046 0.2331 ± 0.0041 **
      Lysine (%) 0.0353 ± 0.0024 0.0445 ± 0.0020 ns
      Methionine (%) 0.0950 ± 0.0028 0.0998 ± 0.0036 **
      Proline (%) 0.1427 ± 0.0023 0.1598 ± 0.0034 *
      Lysine (%) 0.0353 ± 0.0024 0.0445 ± 0.0020 ns
      Glutamic acid (%) 0.2648 ± 0.0280 0.2729 ± 0.0077 ns
      Threonine (%) 0.0864 ± 0.0046 0.0954 ± 0.0068 ns
      ** significantly different at α = 1%, * significantly different at α = 5%, ns is not significantly different at α = 5%.

      Table 2. 

      The contrast test of non-volatile compounds between aromatic and non-aromatic clone groups.

    • Flavor attribute Average of flavors score
      Aromatic Non-aromatic
      Taste
      Cocoa 6.42 ± 0.71 5.63 ± 0.3
      Acidity 2.25 ± 0.85 2.00 ± 0.20
      Bitterness 3.75 ± 0.52 4.09 ± 0.37
      Astringency 3.48 ± 0.46 4.06 ± 0.81
      Aroma
      Fresh fruit 2.54 ± 0.73 1.81 ± 0.13
      Browned fruit 2.19 ± 0.62 1.84 ± 0.28
      Floral 1.98 ± 0.30 1.28 ± 0.48
      Woody 2.10 ± 0.23 1.88 ± 0.32
      Spicy 1.00 ± 0.22 0.75 ± 0.20
      Nutty 2.29 ± 0.43 1.88 ± 0.43
      Sweet 0.77 ± 0.67 0.63 ± 0.25
      Browned/roasted 5.44 ± 0.42 5.47 ± 0.26
      Dirty/dusty 0.00 ± 0.00 0.44 ± 0.24
      Meaty/animal 0.00 ± 0.00 0.00 ± 0.00
      Smoky (drying smoke) 0.00 ± 0.00 0.00 ± 0.00
      Mouldy 0.00 ± 0.00 0.25 ± 0.29

      Table 3. 

      Flavors attribute of aromatic and non-aromatic group of Indonesia cocoa genotypes[1].

    • FI Pol FC Ch Thb Pro Fru Suc
      Taste
      Cocoa −0.17 0.14 −0.59* 0.19 −0.31 −0.12 0.00 −0.29
      Acidity −0.52 −0.16 0.12 −0.57* −0.50 0.17 −0.58* −0.48
      Bitterness 0.00 0.58* 0.56* −0.13 0.57* 0.21 0.45 0.57*
      Astringency −0.56* 0.37 0.47 −0.58* 0.05 0.71* 0.00 0.35
      Aroma
      Fresh fruit −0.07 −0.02 −0.13 −0.05 −0.64* −0.23 −0.55 −0.46
      Browned fruit −0.49 0.16 −0.60 0.26 −0.69* −0.15 −0.08 −0.33
      Floral 0.30 0.09 −0.44 0.52 −0.13 −0.51 0.03 −0.59
      Woody −0.27 0.36 −0.37 0.57* −0.12 −0.45 0.33 −0.14
      Spicy 0.17 −0.18 −0.83 0.69 −0.41 −0.48 −0.01 −0.46
      Nutty 0.50 −0.10 −0.24 0.46 0.10 −0.43 0.01 −0.60
      Sweet 0.43 −0.16 0.14 0.09 0.07 −0.43 0.09 0.02
      Browned roasted −0.59 0.15 −0.25 0.17 −0.32 0.14 0.22 0.01
      Dusty −0.02 −0.36 0.34 −0.48 0.33 0.66* 0.21 0.44
      Putrid −0.42 −0.08 0.05 0.18 −0.62 −0.42 −0.10 −0.10
      Moldy −0.09 −0.44 0.00 −0.17 −0.09 0.17 0.00 0.17
      Global quality 0.13 0.32 −0.57 0.46 −0.09 −0.35 0.05 −0.32
      FI: Fermentation index, Pol: polyphenol, FC: Fat Content, Ch: Carbohydrate, Thb: theobromine, Pro: protein, Fru: fructose, Suc: sucrose, * significantly different at α = 5%, sample size (n) on all characters = 10 sample.

      Table 4. 

      Pearson correlation of flavor (taste and aroma) profiles and non-volatile compounds of cocoa bean paste.