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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 
UnknownComparative proteomic analysis of unfermented cocoa beans reveals key metabolic differences between fine-flavor and bulk genotypes.
Not available
S-EPMC12549638 | biostudies-literature
UnknownFlavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans.
Not available
S-EPMC6943598 | biostudies-literature
UnknownAntioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa "Guiana".
Not available
S-EPMC8001100 | biostudies-literature
Genomics
A defined microbial community reproduces attributes of fine flavour chocolate fermentation
PRJNA1104253 | ENA
UnknownLocalization and identification of phenolic compounds in Theobroma cacao L. somatic embryogenesis.
Not available
S-EPMC4243679 | biostudies-literature
UnknownDiversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.
Not available
S-EPMC3548827 | biostudies-literature
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