Results 11 to 20 of about 246 (136)

Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas

Beverages
In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa ...
Rocio De La Peña-Armada, Roberta Ascrizzi, Guido Flamini   +2 more
exaly   +5 more sources

Comparative Study of Thermochemical Valorization of CCN51 Cocoa Shells: Combustion, Pyrolysis, and Gasification

Applied Sciences (Switzerland)
Cocoa shells (variety CCN51, exclusive from Ecuador) were subjected to different thermochemical processes (combustion, pyrolysis, and gasification) to evaluate their potential for energy production.
Cristian Laverde-Albarracín, Juan Felix Gonzalez, S Roman   +2 more
exaly   +4 more sources

Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.) [PDF]

Molecules
This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho).
Manuela B. Nascimento, Lívia R. Amorim, Marcos A. S. Nonato, Mariana N. Roselino, Ligia R. R. Santana, Adriana C. R. Ferreira, Frederico M. Rodrigues, Paulo R. R. Mesquita, Sergio E. Soares   +8 more
doaj   +2 more sources

Cacao floral traits are shaped by the interaction of flower position with genotype [PDF]

Heliyon
Understanding the factors influencing cacao flower morphology and abundance is essential for optimizing productivity. This study investigated the influence of vertical flower position and associated environmental and physiological gradients on these ...
Seunghyun Lim, Insuck Baek, Seok Min Hong, Yoonjung Lee, Silvas Kirubakaran, Moon S. Kim, Lyndel W. Meinhardt, Sunchung Park, Ezekiel Ahn   +8 more
doaj   +2 more sources

Optimization of cacao beans fermentation by native species and electromagnetic fields [PDF]

Heliyon, 2023
Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans using native species and electromagnetic fields (EMF) was carried out to ...
Tania María Guzmán-Armenteros, Luis Alejandro Ramos-Guerrero, Luis Santiago Guerra, Stefan Weckx, Jenny Ruales   +4 more
doaj   +2 more sources

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

Frontiers in Plant Science
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 ...
Ana Caroline de Oliveira, Ana Caroline de Oliveira, Didier Vertommen, Sébastien Pyr dit Ruys, Sébastien Pyr dit Ruys, Herve Rogez, Frédéric Debode, Dominique Mingeot, Pierre Bertin, Yordan Muhovski   +9 more
doaj   +2 more sources

Cacao pod transcriptome profiling of seven genotypes identifies features associated with post-penetration resistance to Phytophthora palmivora [PDF]

Scientific Reports
The oomycete Phytophthora palmivora infects the fruit of cacao trees (Theobroma cacao) causing black pod rot and reducing yields. Cacao genotypes vary in their resistance levels to P.
Indrani K. Baruah, Jonathan Shao, Shahin S. Ali, Martha E. Schmidt, Lyndel W. Meinhardt, Bryan A. Bailey, Stephen P. Cohen   +6 more
doaj   +2 more sources

Parental assigned chromosomes for cultivated cacao provides insights into genetic architecture underlying resistance to vascular streak dieback. [PDF]

Plant Genome
Abstract Diseases of Theobroma cacao L. (Malvaceae) disrupt cocoa bean supply and economically impact growers. Vascular streak dieback (VSD), caused by Ceratobasidium theobromae, is a new encounter disease of cacao currently contained to southeast Asia and Melanesia.
Tobias PA, Downs J, Epaina P, Singh G, Park RF, Edwards RJ, Brugman E, Zulkifli A, Muhammad J, Purwantara A, Guest DI.   +10 more
europepmc   +2 more sources

Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages [PDF]

Revista Brasileira de Fruticultura, 2019
The physicochemical and microbiological dynamics during the fermentation phase of the CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after anthesis (DAA), stage 3: 153-174 DAA, and stage 4: 175-196 DAA).
Martha del Pilar López Hernández, Jenifer Criollo Núñez, María Soledad Hernández Gómez, María Denis Lozano Tovar   +3 more
doaj   +3 more sources

Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60. [PDF]

J Sci Food Agric, 2019
AbstractBACKGROUNDColombia is known for its production of fine and aromatic cocoa; however, the lack of homogeneity in the ripeness stage of cocoa fruit affects the final quality of cocoa beans. Therefore, the aim of this work was to identify parameters that can be use as indicators of ripeness in cocoa fruit in order to homogenize the characteristics ...
Cubillos Bojacá AF, García Muñoz MC, Calvo Salamanca AM, Carvajal Rojas GH, Tarazona-Díaz MP.   +4 more
europepmc   +5 more sources