From genetics to chemical characterisation and flavour profiling of Vietnamese cocoa

Theobroma cacao L. is the source of chocolate, one of the world’s most renowned sweets. Chocolate quality vastly depends on the quality of the key ingredient, cocoa beans. Cocoa quality is a complex parameter influenced by several factors, including others origin (genetic and geographical), processing, and associated flavour potential. Little is known about Vietnamese cocoa, while this might be an interesting source for single-origin chocolate, possibly with unique flavours. Thus, an interdisciplinary study was conducted, including genetics, chemical characterisation and flavour profiling, to unravel the quality potential of Vietnamese cocoa. Genetic analysis appeared essential for correct varietal determination, and mainly classified Vietnamese cocoa as Trinitario hybrids, suggesting fine flavour potential. The quality evaluation of cultivar-specific dried fermented cocoa beans, via instrumental (un)targeted analyses, illustrated differences at cultivar level, while the need for a proper fermentation was clearly emphasized. Cultivar-specific cocoa liquors sensorially differed in sourness, along with bitterness and astringency. Several trends were observed between the chemical composition, via instrumental (un)targeted analyses, and these sensory attributes. Finally, two Vietnamese cultivars were suggested as promising fine flavour cultivars, with potential profitable uniqueness. In general, the obtained results might aid the rejuvenation of the Vietnamese cocoa industry and lead Vietnam to gain a spot in the world market