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Identification method for aromatic cacao breeding material

An identification method and aroma type technology, applied in the field of biological information, can solve the problems of wrong identification, lack of universality, lack of accurate identification technology of cocoa aroma quality, etc., and achieve the effects of strong practicability, high accuracy and short analysis time.

Active Publication Date: 2015-12-02
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Nacional variety of Peru, which grows in the Maranon Canyon in Peru, is a farm species cultivated by local farmers, but it was not discovered until the US Department of Agriculture (USDAARS) inspected the cocoa resources of Peru in 2011. The cultivar is an aroma cocoa that was mistakenly identified as the arriba Nacional variety from Ecuador
To sum up, at present, there are very few scented cocoa varieties, and the judgment of the difference from ordinary cocoa depends on the source of cultivation area, which category of the three major genetic groups the variety belongs to, and its long-term experience in cocoa work (with There are not many people with this kind of experience, that is to say, the method of judging by experience is not universal), and there is still a lack of scientific accurate identification technology of cocoa aroma quality, which has caused serious problems for the accurate selection of medium-aroma cocoa breeding materials in cocoa cross breeding. very difficult

Method used

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  • Identification method for aromatic cacao breeding material
  • Identification method for aromatic cacao breeding material
  • Identification method for aromatic cacao breeding material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1: Common cocoa CCN51 verifies the identification method of the present invention

[0055] Considering that the degree of fermentation and roasting of cocoa beans has a large difference in their aroma, and cannot reflect the precursor substances of cocoa aroma, in order to avoid the influence of these factors on the aroma of cocoa, the present invention requires that the cocoa sample is not fermented and roasted. .

[0056] Accurately weigh 500g-1000g cocoa beans that have not been fermented, roasted and have a moisture content of less than 8%, put them in a stainless steel mortar, pulverize, pass through a 40-mesh sieve, and stand by.

[0057] Detection of aroma components in cocoa samples:

[0058] A). Extraction head selection and aging: choose 50 / 30μm, divinylbenzene / carbon molecular sieve / polydimethylsiloxane (DVB / CAR / PDMS) solid phase microextraction (SPME) fiber head; SPME before use The extraction head is aged at the inlet of the gas chromatography (GC), the ag...

Embodiment 2

[0088] Example 2: Ecuadorian flavored cocoa arribaNacional verifies the identification method of the present invention

[0089] The selection of known cocoa beans is shown in Table 3. The detection of aroma components in other cocoa samples, the identification of aroma substances in cocoa samples and the establishment of data matrix, the ANOSIM difference test between aromatic cocoa and common cocoa, the difference between aromatic cocoa and common cocoa The clustering analysis and other steps are the same as in Example 1;

[0090] ANOSIM analysis results show that the aroma composition of fragrant cocoa and ordinary cocoa is significantly different (R=0.3991, n=12, p=0.015).

[0091] Cocoa testing to be tested:

[0092] GC / MS was used to detect the aroma composition and content of the Ecuadorian cocoa arribaNacional variety, and all the GC / MS aroma substance confidence of arriba cocoa samples were converted to export data, and compiled into the "m×(K+12) formed in Example 1. )” matr...

Embodiment 3

[0097] Example 3: Dominican flavored cocoa Hispaniola Trinitario variety verification The identification method of the present invention

[0098] See Table 4 for the selection of known cocoa beans, detection of aroma components in cocoa samples, identification of aroma substances in cocoa samples and establishment of data matrix, ANOSIM difference test between aromatic cocoa and common cocoa, and aromatic cocoa and common cocoa Class analysis is the same as in Example 1;

[0099] Identification of aroma substances in cocoa samples and establishment of data matrix:

[0100] Same as Example 1, the "m×(K+9)" matrix is ​​shown in Table 4.

[0101] Table 4 Identification and content of aroma components of fragrant cocoa samples (FC) and common cocoa samples (BC) based on GC / MS technology (μg·kg -1 FW) analysis

[0102]

[0103]

[0104] The results of ANOSIM analysis showed that the aroma composition of fragrant cocoa and ordinary cocoa was significantly different (R=0.4875, n=9, p=0.023). ...

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Abstract

The invention relates to the technical field of biological information, and discloses an identification method for an aromatic cacao breeding material. The identification method comprises the steps of firstly, detecting aromatic components in a cacao sample; secondly, identifying aromatic materials in the cacao sample and building a data matrix; thirdly, calculating the average Euclidean distance between the aromatic components of the aromatic cacao sample and aromatic components of a common cacao sample, and using the between-group average distance method for aromatic cacao and common cacao clustering analysis; fourthly, rapidly recognizing unknown cacao materials. The identification method can be widely used for rapidly identifying aromatic materials in cacao breeding and recognizing authenticity of aromatic cacao beans on the market, and is short in analysis time, high in accuracy and high in practicability, and solves the problems that aromatic cacao material identification technological defects exist in cacao breeding, the identification difficulty is high, and long time is consumed.

Description

Technical field [0001] The present invention relates to the technical field of biological information, in particular to a method for identifying fragrant cocoa breeding materials. Background technique [0002] Cocoa (TheobromacacaoL.), also known as the chocolate tree, is an important perennial economic crop in the tropics. Together with tea and coffee, it is called the "three major beverage crops in the world." Its seeds are rich in fats, polyphenols, flavonoids, dietary fiber and other active ingredients. They have health effects such as improving heart, kidney, intestinal function, relieving angina, promoting digestion, and treating anemia. They are used to make chocolate, premium drinks, candy, Main ingredients such as pastries and ice cream. As a beloved beverage and food and tropical agricultural products with important uses, there have long been problems of strong demand and insufficient supply. In recent years, the world's annual output of cocoa beans is about 5 million...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 秦晓威赖剑雄宋应辉谭乐和郝朝运李付鹏吴刚贺书珍
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI