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ProteomicsProteomic and peptidomic UHPLC-ESIProteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam box method MS/MS analysis of cocoa beans fermented using the Styrofoam box method
Fermentation is essential for cocoa flavour development, as during this process key flavour precursors are formed from the degradation of the major cocoa bean storage proteins. This work characterises the peptide and protein profiles of Theobroma cacao beans of the genotype IMC 67 at different ferme...
ORGANISM(S): Theobroma cacao (Cacao) (Cocoa) 
2020-02-05 | PXD014434 | Pride
Plant proteomics Fermentation Cocoa beans peptides Theobroma cacao Cocoa beans 
ProteomicsUHPLC-MS/MS analysis of the proteomic profiles of cocoa beans from different genotypes
Amongst other compounds, cocoa flavour is dependent on peptides that are formed during fermentation of cocoa beans from proteins such as albumin and vicilin. In this study the proteomic profiles of cocoa beans from four genotypes (ICS 1, ICS 39, IMC 67 and SCA 6) with different genetic background an...
ORGANISM(S): Theobroma cacao (Cacao) (Cocoa) 
2019-08-15 | PXD011984 | Pride
Plant proteomics Cocoa beans Cocoa beans proteome Label free quantitation Theobroma cacao 
ProteomicsCharacterization of the proteome of Theobroma cacao beans by nanoUHPLC-ESI MS/MS
Cocoa seed storage proteins play an important role in flavour development as aroma precursors are formed from their degradation during fermentation. Major proteins in the beans of Theobroma cacao are the storage proteins belonging to the vicilin and albumin fraction. Although both these classes of p...
ORGANISM(S): Theobroma cacao (Cacao) (Cocoa) 
2018-01-04 | PXD005586 | Pride
Plant proteomics Storage proteins Cocoa bean proteome Theobroma cacao Cocoa beans 
GenomicsYeast metagenome (26S) from fermented cocoa beans
Yeast metagenome (26S) from fermented cocoa beans
PRJNA475867 | ENA
GenomicsMetagenome WGS of fermented cocoa beans Criollo and Forastero from Mexico
Metagenome (DNAseq) of fermented cocoa beans Criollo and Forastero from Mexico
PRJNA627182 | ENA
ProteomicsComparative proteomic from different cocoa genotypes to reveals new insights into the common and fine-flavor metabolism
The organoleptic quality of cocoa beans relies on a combination of factors that include post-harvest processing and the genotype. Fine-flavor genotypes are characterized by their great organoleptic quality. Among these, the difference between the content of the storage proteins and endogenous enzyme...
ORGANISM(S): Theobroma cacao (Cacao) (Cocoa) 
2025-10-10 | PXD045216 | Pride
Cocoa flavor Unfermented cocoa beans Proteome Theobroma cacao 
UnknownMicrobiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder.
Not available
S-EPMC3318835 | biostudies-literature
Genomicsfood fermentation metagenome
Yeast metagenome (ITS) from fermented cocoa beans
PRJNA420973 | ENA
UnknownMolecular Changes during Germination of Cocoa Beans, Part 1.
Not available
S-EPMC11342359 | biostudies-literature
UnknownAn image dataset of cut-test-classified cocoa beans.
Not available
S-EPMC6484946 | biostudies-literature
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