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Fermentation and chemical composition as determinants of genetic and biochemical variation in cocoa (Theobroma cacao L.) bean colour.

Scientific reports - 22 Mar 2026

K S Shilpa, J S Minimol, Mohanan Santhra, Nair Reshma S, Pulickal Reni Tomy, Joseph Jiji, Ahlawat Yogesh, Muhie Seid Hussen

Abstract excerpt

Cocoa (Theobroma cacao L.) bean colour is a central quality attribute affecting chocolate appearance, consumer acceptance, and market value, yet the mechanistic basis of colour variation across genotypes and processing conditions remains poorly understood. While previous studies have explored fermentation and genotype effects separately, the integrated influence of chemical composition, anthocyanin content, and...

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Anthocyanins
Cacao
Color
Fermentation
Genotype

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PMID: 41866397
DOI: 10.1038/s41598-026-45348-w
PMCID: PMC13149572

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