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Foods 2013, 2(2), 183-197; doi:10.3390/foods2020183

Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea

1,2,3,* , 1,2,3,†
,
1,2,3,†
,
1,2,3,†
,
1,2,3,†
,
1,2,3,†
and
1,2,3,†
1
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
2
National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
3
Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning, Hainan 571533, China
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 3 April 2013 / Revised: 2 May 2013 / Accepted: 14 May 2013 / Published: 21 May 2013
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Abstract

A survey on five kinds of cocoa beans from new cocoa planting countries was conducted to analyze each kind’s basic quality. The average bean weight and butter content of Hainan cocoa beans were the lowest, at less than 1.1 g, and 39.24% to 43.44%, respectively. Cocoa beans from Indonesia where shown to be about 8.0% and 9.0% higher in average bean weight and butter content, respectively, than that of Papua New Guinea and about 20.0% and 25.0% higher in average bean weight and butter content than Chinese dried beans, respectively. The average total polyphenolic content ranged from 81.22 mg/10 g to 301.01 mg/10 g. The Hainan 2011 sample had the highest total polyphenolic content, followed by the unfermented sample from Indonesia and the Papua New Guinea sample. The polyphenolic levels found in the Hainan 2010 sample were 123.61 mg/10 g and lower than the other three samples, but the Indonesian fermented sample had the lowest total polyphenolic content of 81.22 mg/10 g. The average total amino acid content ranged from 11.58 g/100 g to 18.17 g/100 g. The total amino acid content was the highest in the Indonesian unfermented sample, followed by the Hainan 2011 sample and the Papua New Guinea sample. The levels found in the Hainan 2010 sample were lower; the Indonesian fermented sample had the lowest total amino acid content. View Full-Text
Keywords: cocoa beans; average bean weight; cocoa butter content; total polyphenolic content; amino acids; e-nose cocoa beans; average bean weight; cocoa butter content; total polyphenolic content; amino acids; e-nose
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Gu, F.; Tan, L.; Wu, H.; Fang, Y.; Xu, F.; Chu, Z.; Wang, Q. Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea. Foods 2013, 2, 183-197.

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