The differences non-volatile compound and flavor attributes in several Indonesian cocoa genotypes using medium scale fermentation

Flavor is the main parameter of cocoa bean quality. The characteristic of flavor is influenced by the composition and intensity of metabolites both volatile and non volatile. It was hypothesized that non-volatile compounds impacted the flavor preference of whole cocoa beans. This study aimed to identify the differences in the non-volatile compounds between aromatic and non-aromatic genotypes. The study used the genetic materials that have been classified as aromatic and non-aromatic genotypes based on sensory characteristics. The six aromatic cocoa genotypes, including DR 2, ICCRI 03, ICCRI 07, ICCRI 09, TSH 858, and MCC 02, and four non-aromatic cocoa genotypes consisting of Sulawesi 1, Sulawesi 2, KW 516, and KEE 02 were used. The results showed that the non-volatile compounds influenced the cocoa flavor both taste and aroma. There were differences in the content of non-volatile compounds in aromatic and non-aromatic genotypes. The fermentation index, carbohydrate, and polyphenol content of the aromatic genotypes were higher than the non-aromatic group. The fermentation index showed an important indicator of the flavor precursor development of cocoa beans. Polyphenol compounds have a contribution to bitter and astringent taste. The carbohydrate and theobromine content influenced the strength of the fine aroma, such as fresh fruit, browned fruit, woody, and spicy.