Foodomics Approaches against Climate Changes to ensure Cocoa Quality: focus on Chemical Fingerprints for Defective Cocoa beans and liquor Characterization

Theobroma cacao is a widely appreciated commodity, yet its quality is increasingly challenged by climate change, leading to issues such as premature ripening, irregular fermentation, and mold contamination. These factors significantly alter the chemical composition and sensory attributes of cocoa, affecting its market value and the choices of manufacturers and consumers. [1] This study, in collaboration and supported by Ferrero Italia, explores innovative methodologies applying a comprehensive analytical approach to characterize off-flavor in cocoa liquors, in order to provide effective quality control tools for incoming cocoa beans in the supply chain [2]. Guided by company’s sensory panel characterization of samples, we investigated several chemical fractions contributing to cocoa flavour and emerging off-notes using advanced analytical techniques within a foodomic approach. Chromatographic fingerprint results were processed using untargeted and targeted approaches combining multivariate chemometrics tools to identify chemical differences between defective samples and quality standards. The Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry analysis provided an overall profile of volatile fraction in cocoa samples. For the non-volatile fraction, we used a Liquid Chromatography with Ultraviolet Diode-Array Detection system and we determined the Total Phenolic Content of cocoa samples. The results show a high volatiloma variability resulting from inadequate fermentation processes of the beans, which led to aromatic imbalances in the samples. The investigation of the phenolic and alkaloid fractions, on the other hand, didn’t reveal any correlation with the defects in the samples, but showed a discrimination based on the harvest time potentially as a plant response to biotic and abiotic stresses related with climate change [3]. We then adopted a sensomic approach, using Gas Chromatography-Olfactometry-Mass Spectrometry to enable olfactory identification of main cocoa odorant compounds [4]. Results identified chromatographic regions with off-notes in defective samples and aromatic imbalance. Next step will involve the Comprehensive two-dimensional Gas Chromatography-Time Of Flight Mass Spectrometry analyses to precisely identify this defectcausing molecules [5]. This study, using integrated omics techniques coupled with artificial intelligence tools, aims to help cocoa industry to ensure consistent flavour quality in cocoa products, highlighting the crucial role of advanced techniques in facing these challenges.