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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 
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 
MetabolomicsClovamide, a hydroxycinnamic acid amide, is a resistance factor against Phytophthora spp. in Theobroma cacao
The hydroxycinnamic acid amides (HCAAs) are a diverse group of plant specialized phenylpropanoid metabolites distributed widely in the plant kingdom and are known to be involved in tolerance to abiotic and biotic stress. The HCAA clovamide is reported in a small number of distantly related species. ...
2020-12-17 | MTBLS2154 | MetaboLights
MetabolomicsGNPS - INCORPORATING GLYCOLIC EXTRACT OF COCOA BEAN (THEOBROMA CACAO L.) IN MICROEMULSIONS AND EMULGELS INTENDED FOR SKINCARE
Cocoa (Theobroma cacao L.) beans contain high levels of polyphenols, methylxanthines, and other bioactive. The synergistic interactions between flavonoids and methylxanthines are also unclear and need further study, so the contribution of these bioactive towards health benefits should be considered,...
ORGANISM(S): Theobroma Cacao (ncbitaxon:3641) 
2020-06-12 | MSV000085582 | GNPS
UnknownIntegrative multi-omics approach identified emerging viral threat in Theobroma cacao plants.
Not available
S-EPMC12542102 | biostudies-literature
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