Scientific research

The possibility of genetic effects on cocoa (Theobroma cacao L.) flavour was investigated. Consistent differences in flavour attributes, especially cocoa flavour intensity, acidity, sourness, bitterness, and astringency, were found among the West African Amelonado variety (AML), four Upper Amazon clones [Iquitos Mixed Calabacillo 67 (IMC67), Nanay 33 (NA33), Parinari 7 (PA7), and Scavina 12 (SCA12)], and a Nicaraguan Criollo (UIT1) grown in Sabah, Malaysia. The flavour of UIT1 was distinctly different from the West African standard, being characterized by intense bitterness and astringency associated with caffeine and polyphenols. These attributes were ameliorated by prolonged storage of the pods before processing the wet beans. The six genotypes differed also in bean size and butter fat content. The differences in flavour were independent of the differences in bean size. The results demonstrated a significant contribution of genotype to flavour in addition to effects of processing.

From Luna et al, 2002: "The investigations of Clapperton et al demonstrated a genotypic effect on sensory attributes such as astringency, bitterness, and cocoa flavor intensity. They showed a link between polyphenols, astringency, and cocoa flavor intensity and between alkaloids and bitterness intensity."