Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

DNA-based differentiation of the Ecuadorian cocoa types CCN-51 and Arriba based on sequence differences in the chloroplast genome.

Journal of agricultural and food chemistry - 17 Dec 2014

Herrmann Luise, Haase Ilka, Blauhut Maike, Barz Nadine, Fischer Markus

Abstract excerpt

Two cocoa types, Arriba and CCN-51, are being cultivated in Ecuador. With regard to the unique aroma, Arriba is considered a fine cocoa type, while CCN-51 is a bulk cocoa because of its weaker aroma. Because it is being assumed that Arriba is mixed with CCN-51, there is an interest in the analytical differentiation of the two types. Two methods to identify CCN-51 adulterations in Arriba cocoa were developed on...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cacao
Share to Discriminant Analysis

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to DNA, Plant

Share to Ecuador

Share to Genome, Chloroplast

Share to Plant Leaves

Share to Polymorphism, Restriction Fragment Length

Source

Identifiers

PMID: 25404556
DOI: 10.1021/jf504258w

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

DNA-based differentiation of the Ecuadorian cocoa types CCN-51 and Arriba based on sequence differences in the chloroplast genome.PMID 25404556Read ↗

Food Fingerprinting: Characterization of the Ecuadorean Type CCN-51 of Theobroma cacao L. Using Microsatellite Markers.Semantic proximity Read ↗

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivarsSemantic proximity Read ↗

Insight into the wild origin, migration and domestication history of the fine flavour Nacional Theobroma cacao L. variety from Ecuador.Semantic proximity Read ↗

Population Structure and Genetic Diversity of the Trinitario Cacao (Theobroma cacao L.) from Trinidad and TobagoSemantic proximity Read ↗

Genetic diversity and re-classification of coffee (Coffea canephora Pierre ex A. Froehner) from South Western Nigeria through genotyping-by-sequencing-single nucleotide polymorphism analysisSemantic proximity Read ↗

Accurate determination of genetic identity for a single cacao bean, using molecular markers with a nanofluidic system, ensures cocoa authentication.Semantic proximity Read ↗

Authentication of coffee by means of PCR-RFLP analysis and lab-on-a-chip capillary electrophoresis.Semantic proximity Read ↗

Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypesSemantic proximity Read ↗

Advances in vegetable oil authentication by DNA-based markersSemantic proximity Read ↗

Chemometric Classification of Colombian Cacao Crops: Effects of Different Genotypes and Origins in Different Years of Harvest on Levels of Flavonoid and Methylxanthine Metabolites in Raw Cacao Beans.Semantic proximity Read ↗

Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao.Semantic proximity Read ↗

Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.