CHANGES IN THE POLYPHENOL CONTENT OF DIFFERENT CACAO GENOTYPES AND QUALITY OF COCOA BEANS HARVESTED AT TWO MATURITY STAGES
Authors: Tee, Y. K., Balasundram, S. K., Shariff, A. R. B. and Ding, P.
Journal Issue: Malaysian Cocoa Journal, Volume 13(2)/2021
Keywords: maturity stage; polyphenol; cocoa genotype; sensory; peel extract; bean quality
Published On: 1/11/2021
Abstract
The polyphenol content of cocoa beans and the products derived from the beans varies between genotypes and pod harvesting maturity stages. The aim of the study was to compare the polyphenols compositions of three cocoa genotypes (QH 1003, MCBC 1 and KKM 22) and the sensory quality of the beans harvested at the mature and ripe stages. UPLC-QTOF analysis showed that major components found at the cacao peel extracts of the pods consisted of flavonoid and procyanidin which are commonly found in cacao beans. KKM 22 was found to contain lower epicatechin, procyanidin B2 and procyanidin C1 compared to QH 1003 and MCBC 1. Among the cacao genotypes, QH 1003 contained more cocoa flavour while KKM 22 tastes more bitterness, astringency and sour. Beans harvested at mature stage had 36.9% more acidity than beans harvested at ripe stage. The conducted research showcases the influence of different cocoa genotypes on the polyphenol content and the beans harvested at different maturity stages affect the sensory quality of the beans.