Comparative proteomic analysis of unfermented cocoa beans reveals key metabolic differences between fine-flavor and bulk genotypes.

ABSTRACT: The organoleptic quality of cocoa beans is influenced by both post-harvest processing and genotype. Fine-flavor cocoa genotypes are especially valued for their distinctive sensory attributes, yet the proteomic differences underlying these traits remain poorly understood. In this study, we conducted a comparative proteomic analysis of unfermented beans from four Theobroma cacao genotypes with contrasting flavor profiles: CCN51, EET19, P7, and PA121. A total of 2,015 proteins were identified, of which 198 proteins showing significantly different abundance relative to the fine-flavor genotype EET19. Principal component analysis (PCA) effectively distinguished genotypes based on their proteomic profiles. Notably, storage proteins were more abundant in the fine-flavor genotypes, while en

SUBMITTER: de Oliveira AC 

PROVIDER: S-EPMC12549638 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature