Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador
Kelly Colonges | Edward Seguine | Alejandra Saltos | Fabrice Davrieux | Jérôme Minier | Juan‐Carlos Jimenez | Marie‐Christine Lahon | Darío Calderon | Cristian Subia | Ignacio Sotomayor | Fabián Fernández | Olivier Fouet | Bénédicte Rhoné | Xavier Argout | Marc Lebrun | Pierre Costet | Claire Lanaud | Renaud Boulanger | Rey Gastón Loor Solorzano
Abstract Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized by floral and fruity notes, or it can be described as standard cocoa with a more pronounced cocoa aroma and bitterness. In this study, the genetic and biochemical determinants of sensorial notes and nonvolatile compounds related to bitterness, astringency, fat content, and protein content will be investigated in two populations: a cultivated modern Nacional population and a population of cocoa accessions collected recently in the Ecuadorian South Amazonia area of origin of the Nacional ancestral variety. For this purpose, a genome‐wide association study (GWAS) was carried out on both populations, with results of biochemical compounds evaluated by near‐infrared spectroscopy (NIRS) assays and with sensory evaluations. Twenty areas of associations were detected for sensorial data especially bitterness and astringency. Fifty‐three areas of associations were detected linked to nonvolatile compounds. A total of 81 candidate genes could be identified in the areas of the association.
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