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UHPLC-MS/MS analysis of cocoa bean proteomes from four different genotypes

Scollo, E., Neville, D. C. A., Oruna-Concha, M. J., Trotin, M. and Cramer, R. (2020) UHPLC-MS/MS analysis of cocoa bean proteomes from four different genotypes. Food Chemistry, 303. 125244. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2019.125244

Abstract/Summary

In this study the proteomic profiles of cocoa beans from four genotypes with different flavour profiles were analysed by bottom-up label-free UHPLC-MS/MS. From a total of 430 identified proteins, 61 proteins were found significantly differentially expressed among the four cocoa genotypes analysed with a fold change of ≥2. PCA analysis allowed clear separation of the genotypes based on their proteomic profiles. Genotype-specific abundances were recorded for proteases involved in the degradation of storage proteins and release of flavour precursors. Different genotype-specific levels of other enzymes, which generate volatiles compounds that could potentially lead to flavour-inducing compounds, were also detected. Overall, this study shows that UHPLC-MS/MS data can differentiate cocoa bean varieties.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
ID Code:85765
Publisher:Elsevier

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