Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador

Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized by floral and fruity notes, or it can be described as standard cocoa with a more pronounced cocoa aroma and bitt...

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Veröffentlicht in:The plant genome 2022-12, Vol.15 (4), p.e20218-n/a
Hauptverfasser: Colonges, Kelly, Seguine, Edward, Saltos, Alejandra, Davrieux, Fabrice, Minier, Jérôme, Jimenez, Juan‐Carlos, Lahon, Marie‐Christine, Calderon, Darío, Subia, Cristian, Sotomayor, Ignacio, Fernández, Fabián, Fouet, Olivier, Rhoné, Bénédicte, Argout, Xavier, Lebrun, Marc, Costet, Pierre, Lanaud, Claire, Boulanger, Renaud, Loor Solorzano, Rey Gastón
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Sprache:eng
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Zusammenfassung:Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized by floral and fruity notes, or it can be described as standard cocoa with a more pronounced cocoa aroma and bitterness. In this study, the genetic and biochemical determinants of sensorial notes and nonvolatile compounds related to bitterness, astringency, fat content, and protein content will be investigated in two populations: a cultivated modern Nacional population and a population of cocoa accessions collected recently in the Ecuadorian South Amazonia area of origin of the Nacional ancestral variety. For this purpose, a genome‐wide association study (GWAS) was carried out on both populations, with results of biochemical compounds evaluated by near‐infrared spectroscopy (NIRS) assays and with sensory evaluations. Twenty areas of associations were detected for sensorial data especially bitterness and astringency. Fifty‐three areas of associations were detected linked to nonvolatile compounds. A total of 81 candidate genes could be identified in the areas of the association. Core Ideas Two populations of cocoa trees from Ecuador were used for GWAS. Variable presence of nonvolatile compounds could be partly explained by genetic variability. Candidate genes that may explain genetic variation in bitterness and astringency were identified.
ISSN:1940-3372
1940-3372
DOI:10.1002/tpg2.20218