Abstract

Cameroon’s cocoa is derived from a wide variety of genetic material. These genotypes are not adequately classified in terms of the quality of cocoa produced. The aim of this study was to help improve cocoa quality by selecting genotypes with organoleptic properties. An assessment was conducted on the agro-morphological, biochemical and sensory characteristics of traditional 'German cacao' genotypes (GR and GJ) and other cultivated hybrids. The results showed variability in terms of agro-morphological, biochemical and sensory characteristics. ICS40, ICS43 and GR developed large pods; PA7, BBK726 and PA150 had smaller pods. BBK726, UPA337, PA7 and MA12 had approximately the same biochemical properties as the traditional "German cocoa" genotypes. ICS40, UPA150 and ICS95 had the highest levels of flavonoids, anthocyanins and polyphenols. A correlation was established between growth morphology and the biochemical properties of the genotypes. Sepal and pod size were good indicators of flavonoid, anthocyanin and polyphenol content. GJ, GR, ICS43 and MA12 presented cocoa of better organoleptic quality. The reddish colour of this cocoa is determined by both biotic and abiotic factors.

Key words: Anthocyanin, cocoa, flavour, flavonoids, polyphenols.