A STUDY ON FLAVOUR PROFILE OF SELECTED CACAO GERMPLASM COLLECTION IN COCOA RESEARCH AND DEVELOPMENT CENTRE BAGAN DATUK, PERAK
Authors: Nuraziawati M. Y., Ghizan S., Rita M.A, Khairul Bariah S., Albert L., Haya R., Aizat J.
Journal Issue: Malaysian Cocoa Journal, Volume 15(1)/2023
Keywords: Cocoa, genotype, flavour, chocolate, quality
Published On: 27/10/2023
Abstract
Previously, the development and production of superior genetic materials were concentrated on high yield and resistance to pests and diseases. But lately, there are a growing interest of cocoa flavours as the trait has been a popular demand from the cocoa industries worldwide. Cocoa beans are a crucial source for cocoa based products especially in the production of chocolate. World demand for cocoa and chocolate products has been increasing and related to their unique flavour, thus flavour profile of cocoa beans plays the main factor measuring cocoa quality, as flavour is central to acceptability of cocoa beans and cocoa products that lead to premium and higher price. Basically, cocoa beans from particular cocoa varieties could determine the potential of chocolate flavour produced as beans from different origin or genotype have different flavour or aroma profiles. Thus, there is a necessary to select cocoa beans with desired genetic background for the crop cultivation to maintain the cocoa bean quality especially with favourable flavour. In this paper eight selected cocoa genotypes were used to determine their potential flavours. ANOVA result revealed that floral attribute evaluated on eight selected cocoa genotypes was highly affected significantly (at p≤0.01) by the genotypes. Variation also was detected among the genotypes (at p≤0.05) for cocoa liquor attributes such as nutty and roasted. For the tree within genotype, most of the attributes indicated significant (at p≤0.05) and highly significant (at p≤0.01) for cocoa, bitterness, astringency, fresh fruits, woody and roasted, and for global quality.