Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans

Kumari, Neha; Grimbs, Anne; Dsouza, Roy N.; Verma, Sujit Kumar; Corno, Marcello; Ullrich, Matthias S.

doi:10.1016/j.foodres.2018.05.010

Cited by 53 publications

(43 citation statements)

References 48 publications

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“…Thus, as shown in Fig. 2a, in several studies (Kumari et al 2018;Buyukpamukcu et al 2001;Voigt et al 2016;Mayorga-Gross et al 2016;Marseglia et al 2014;D'Souza et al 2018) some peptides were informed as flavor precursors.…”

Section: Postharvest Operations For Cocoa Transformation From Seeds Tmentioning

confidence: 90%

“…Recently, Kumari et al (2018) through the study of the peptidomic and proteomic cocoa fingerprints, found that the protein content serves to classify cocoa according to its geographical origin and genotype. Thus, the quantification of the degradation of the albumin subunit of 17-kDa could facilitate the distinction of African cocoa, meanwhile the quantification of the degradation of the vicilin subunit could serve to classify the South American cocoa samples with different genetic codes.…”

Section: Cocoa Genotypementioning

confidence: 99%

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An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Santander

Cortina

Vaillant

et al. 2019

Critical Reviews in Food Science and Nutrition

126

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Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor. This flavor depends on little controllable variables such as the genotype and the agroecological niche, and on the other side, on postharvest operations: (1) cocoa transformation from seeds to beans that comprises cocoa seeds preconditioning, fermentation, and drying, and (2) the production of chocolate from the bean in which roasting is highlighted. Postharvest transformation operations are critically important because during these, cocoa flavor is formed, allowing the differentiation of two categories: bulk and specialty cocoa. In this sense, this article presents an overview of cocoa postharvest operations, the variables and phenomena that influence and control the physical and biochemical transformation from seeds to cocoa beans, and their relation to the formation of chocolate flavor. Moreover, research perspectives in terms of control and management of postharvest practices in order to obtain cocoa with differentiated and specialty characteristics "from bean to bar" are discussed.

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Section: Postharvest Operations For Cocoa Transformation From Seeds Tmentioning

confidence: 90%

Section: Cocoa Genotypementioning

confidence: 99%

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Santander

Cortina

Vaillant

et al. 2019

Critical Reviews in Food Science and Nutrition

126

View full text Add to dashboard Cite

show abstract

“…Kumari et al. () used ultrahigh‐performance liquid chromatography electrospray ionization mass spectrometry (UHPLC–ESI–MS) to analyze the proteins and oligopeptides of nonfermented and fermented beans of various geographic origins. ESI is a soft ionization method capable of providing both protonated and deprotonated molecules.…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

“…However, in fermented beans, the detected diversity of peptides did not correlate with geographical origin, but to the degree of fermentation. These findings suggest that the variability in peptide patterns depends on the fermentation method applied in the country of origin, which ultimately indicated diversified proteolytic activities (Kumari et al., ).…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

“…As with amino acids, the presence and concentration of certain peptides (for example, N-terminal 15-kDa vicilin found in South American CCN51 samples) can be used to evaluate the origin of a particular cocoa. Kumari et al (2018) used ultrahigh-performance liquid chromatography electrospray ionization mass spectrometry (UHPLC-ESI-MS) to analyze the proteins and oligopeptides of nonfermented and fermented beans of various geographic origins. ESI is a soft ionization method capable of providing both protonated and deprotonated molecules.…”

Section: Peptidesmentioning

confidence: 99%

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Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Quality differentiation of cocoa beans: implications for geographical indications

Hernandez

Granados²

2021

J Sci Food Agric

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Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co‐occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of ‘fine versus bulk’ has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry

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Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans

Cited by 53 publications

References 48 publications

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quality differentiation of cocoa beans: implications for geographical indications

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