Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes.

Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao genotypes is insufficient because of the reliance on human expertise and the need for robust validation. This study aimed to enhance the understanding of flavor quality in different cacao genotypes by investigating the correlation between sensory attributes and metabolite profiles using metabolomics-based approach and sensory analysis.

Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach.

Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating robust complementary characterization methods.