Gourmet Chocolate: Written in the DNA

  • Author: Melania Tesio
  • Published: 02 February 2014
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
  • Source / Publisher: Journal of Agricultural and Food Chemistry/American Chemical Society (ACS) Publications
  • Associated Societies: American Chemical Society (ACS), USA
thumbnail image: Gourmet Chocolate: Written in the DNA

Chocolate is produced from cocoa beans, dried and partially fermented seeds of the tropical tree Theobroma cacao L. This plant exists in different varieties, ranging from fine-flavor species used to produce premium chocolate to common cacao varieties yielding low quality chocolate. Common cocoa species, however, often contaminate premium ones, thereby affecting the quality of high-value chocolate products.


Dapeng Zhang, Nanjing Agricultural University, China, and co-workers reported a system to authenticate high quality cocoa varieties. The scientists demonstrated that it is possible to determine the genetic identity of single cocoa beans by analyzing single nucleotide polymorphisms (SNPs), namely variations occurring in DNA sequences among different biological samples. The analysis of the SNPs of cocoa beans DNA provided fingerprints of different cocoa varieties, thereby enabling the researchers to unambiguously distinguish low quality species from premium quality ones.


Article Views: 1882

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH