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

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 poorly understood. In this study, we conducted...

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Hlavní autoři:	Ana Caroline de Oliveira, Didier Vertommen, Sébastien Pyr dit Ruys, Herve Rogez, Frédéric Debode, Dominique Mingeot, Pierre Bertin, Yordan Muhovski
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2025-10-01
Edice:	Frontiers in Plant Science
Témata:	Theobroma cacao unfermented cocoa beans proteome cocoa flavor national cultivars
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fpls.2025.1674701/full
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