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The volatile aroma composition is one of the important indexes for cocoa quality evaluation, and fermentation is the key process that affects the volatile aroma composition of cocoa. To reveal the pattern and differences of the volatile aroma components during cocoa bean fermentation with different genotypes, three types of cocoa (ZYP11-9, STS16, and ZYP6-11) were used as the test materials, and the headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to determine the volatile aroma components during 0-7 days fermentation of cocoa beans, and the relative contents of each component were calculated by peak area normalization. The results showed that a total of 32 volatile aroma compounds were identified during the fermentation of cocoa beans from the three genotypes, among which 9 consensus aroma compounds, including 2,3-butanediol, 2-heptanol, 2-pentanol, 3-methyl-1-butanol, phenylethyl alcohol, linalool, acetic acid, 3-hydroxy-2-butanone, and 2,3,5-trimethylpyrazine, showed significant differences in the relative contents during the fermentation of cocoa beans from different genotypes; PCA analysis showed that there was some correlation between the main aroma components and the aroma characteristics of the fermentation stage, in which 2,3-butanediol, acetic acid, linalool, 3-hydroxy-2-butanone were positively correlated with the aroma characteristics of cocoa beans fermentation stage, and the aroma substances such as 3-methyl-1-butanol, butanolactone, and acetophenone were negatively correlated with the aroma characteristics of the fermentation stage. Therefore, there are differences in the aroma composition and content changes during cocoa fermentation with different genotypes, and there is a correlation between the main aroma components and the fermentation stage, which would provide a reference basis for the breeding and application of high-quality cocoa new cultivars.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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