摘要
Cocoa bean is an important raw material for the chocolate, pharmaceutical and cosmetic industries. The butter content and other chemical components such as polyphenols play essential role in the health benefits of consumers as well as flavor of chocolates produced. In this study cocoa beans from 15 international clones （genotypes） were fermented and dried for six and 14 days, respectively. Genotypic effect on the major chemical components of the beans that affect chocolate flavour and taste were assessed using various protocols in the laboratory. Concentrations and relationship existing among the chemical components tested during three- and two-year periods were determined. Genotypic differences were found to account for variation in the concentration of various components tested. Among the genotypes used Man 15-2 seems to be high in fat content whilst IMC 47 was low. In terms of O-dihydric phenol content ICS 1 recorded the highest whilst MO 20 recorded the least. A further test on polyphenols content showed high levels for Gu 255 whilst T 79/501 recorded the least. Significant positive correlation was also observed among the various chemical components tested. The findings of this work clearly confirmed the existence of significant correlations among the major chemical components in cocoa beans and the influence of genotype on the chemical component concentration. This information could be very useful in breeding and selection for a particular component since genotype plays a major role.
