Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China

Abstract

The volatile composition of cocoa from 16 accessions covering three different morphogenetic groups, namely, Criollo, Forastero, and Trinitario, was investigated. Fifty-three compounds were profiled using HS-SPME-GC-MS, and the number of volatiles per accession was found to be significantly associated with the morphogenetic groups. Volatile assemblages differed significantly among Criollo, Forastero, and Trinitario groups (ANOSIM, R = 0.715, p = 0.001). The differences in the volatile compounds of the three morphogenetic groups were essentially quantitative, and only a few compounds were found exclusively specific to a certain group, mainly in Trinitario. Moreover, the volatile compounds differed from these morphogenetic groups, which revealed complex interactions between them, including participation in the same biosynthetic pathways. Principal component analysis revealed that Trinitario cocoa had high contents of furfuryl alcohol, 3-carene, 2-pentanol, 1-pentanol, 2,3-butanediol, 2-heptanol, and benzyl acetate. Criollo cocoa contained high amounts of α-limonene, β-caryophyllene, β-myrcene, α-phellandrene, β-linalool, and acetic acid. Forastero cocoa also exhibited high contents of 3-methylbutanoic acid, 2-(2-butoxyethoxy) ethanol, anethole, and 2,4-pentanediol. However, the volatile compound pattern detected in Forastero cocoa was inconsistent. Volatile profiling of cocoa by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications.