Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety
Theobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which is the third-largest cocoa producer in the world. Cocoa is classified into two groups: bulk cocoa and aromatic fine flavour cocoa. In contrast...
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2021-09-01
|
| Series: | Frontiers in Plant Science |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2021.681979/full |
| _version_ | 1818669587791609856 |
|---|---|
| author | Kelly Colonges Kelly Colonges Kelly Colonges Kelly Colonges Juan-Carlos Jimenez Alejandra Saltos Edward Seguine Rey Gastón Loor Solorzano Olivier Fouet Olivier Fouet Xavier Argout Xavier Argout Sophie Assemat Sophie Assemat Fabrice Davrieux Fabrice Davrieux Emile Cros Emile Cros Renaud Boulanger Renaud Boulanger Claire Lanaud Claire Lanaud |
| author_facet | Kelly Colonges Kelly Colonges Kelly Colonges Kelly Colonges Juan-Carlos Jimenez Alejandra Saltos Edward Seguine Rey Gastón Loor Solorzano Olivier Fouet Olivier Fouet Xavier Argout Xavier Argout Sophie Assemat Sophie Assemat Fabrice Davrieux Fabrice Davrieux Emile Cros Emile Cros Renaud Boulanger Renaud Boulanger Claire Lanaud Claire Lanaud |
| author_sort | Kelly Colonges |
| collection | DOAJ |
| description | Theobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which is the third-largest cocoa producer in the world. Cocoa is classified into two groups: bulk cocoa and aromatic fine flavour cocoa. In contrast to bulk cocoa, fine flavour cocoa is characterised by fruity and floral notes. One of the characteristics of Nacional cocoa, the emblematic cocoa of Ecuador, is its aromatic ARRIBA flavour. This aroma is mainly composed of floral notes whose genetic and biochemical origin is not well-known. This research objective is to study the genetic and biochemical determinism of the floral aroma of modern Nacional cocoa variety from Ecuador. Genome-Wide Association Study (GWAS) was conducted on a population of 152 genotypes of cocoa trees belonging to the population variety of modern Nacional. Genome-Wide Association Study was conducted by combining SSR and SNP genotyping, assaying biochemical compounds (in roasted and unroasted beans), and sensory evaluations from various tastings. This analysis highlighted different areas of association for all types of traits. In a second step, a search for candidate genes in these association zones was undertaken, which made it possible to find genes potentially involved in the biosynthesis pathway of the biochemical compound identified in associations. Our results show that two biosynthesis pathways seem to be mainly related to the floral note of Nacional cocoa: the monoterpene biosynthesis pathway and the L-phenylalanine degradation pathway. As already suggested, the genetic background would therefore appear as largely explaining the floral note of cocoa. |
| first_indexed | 2024-12-17T06:54:35Z |
| format | Article |
| id | doaj.art-05768b88f04f4964b474cbd45170dd52 |
| institution | Directory Open Access Journal |
| issn | 1664-462X |
| language | English |
| last_indexed | 2024-12-17T06:54:35Z |
| publishDate | 2021-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj.art-05768b88f04f4964b474cbd45170dd522022-12-21T21:59:27ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2021-09-011210.3389/fpls.2021.681979681979Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa VarietyKelly Colonges0Kelly Colonges1Kelly Colonges2Kelly Colonges3Juan-Carlos Jimenez4Alejandra Saltos5Edward Seguine6Rey Gastón Loor Solorzano7Olivier Fouet8Olivier Fouet9Xavier Argout10Xavier Argout11Sophie Assemat12Sophie Assemat13Fabrice Davrieux14Fabrice Davrieux15Emile Cros16Emile Cros17Renaud Boulanger18Renaud Boulanger19Claire Lanaud20Claire Lanaud21Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, FranceAmélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, FranceCirad, UMR Qualisud, Montpellier, FranceQualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceCocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, EcuadorCocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, EcuadorGuittard, Burlingame, CA, United StatesCocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, EcuadorCirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, FranceAmélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, FranceCirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, FranceAmélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, FranceCirad, UMR Qualisud, Montpellier, FranceQualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceCirad, UMR Qualisud, Montpellier, FranceQualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceCirad, UMR Qualisud, Montpellier, FranceQualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceCirad, UMR Qualisud, Montpellier, FranceQualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, FranceCirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, FranceAmélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, FranceTheobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which is the third-largest cocoa producer in the world. Cocoa is classified into two groups: bulk cocoa and aromatic fine flavour cocoa. In contrast to bulk cocoa, fine flavour cocoa is characterised by fruity and floral notes. One of the characteristics of Nacional cocoa, the emblematic cocoa of Ecuador, is its aromatic ARRIBA flavour. This aroma is mainly composed of floral notes whose genetic and biochemical origin is not well-known. This research objective is to study the genetic and biochemical determinism of the floral aroma of modern Nacional cocoa variety from Ecuador. Genome-Wide Association Study (GWAS) was conducted on a population of 152 genotypes of cocoa trees belonging to the population variety of modern Nacional. Genome-Wide Association Study was conducted by combining SSR and SNP genotyping, assaying biochemical compounds (in roasted and unroasted beans), and sensory evaluations from various tastings. This analysis highlighted different areas of association for all types of traits. In a second step, a search for candidate genes in these association zones was undertaken, which made it possible to find genes potentially involved in the biosynthesis pathway of the biochemical compound identified in associations. Our results show that two biosynthesis pathways seem to be mainly related to the floral note of Nacional cocoa: the monoterpene biosynthesis pathway and the L-phenylalanine degradation pathway. As already suggested, the genetic background would therefore appear as largely explaining the floral note of cocoa.https://www.frontiersin.org/articles/10.3389/fpls.2021.681979/fullGWAScocoa aromafloralmonoterpenesphenolic compounds |
| spellingShingle | Kelly Colonges Kelly Colonges Kelly Colonges Kelly Colonges Juan-Carlos Jimenez Alejandra Saltos Edward Seguine Rey Gastón Loor Solorzano Olivier Fouet Olivier Fouet Xavier Argout Xavier Argout Sophie Assemat Sophie Assemat Fabrice Davrieux Fabrice Davrieux Emile Cros Emile Cros Renaud Boulanger Renaud Boulanger Claire Lanaud Claire Lanaud Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety Frontiers in Plant Science GWAS cocoa aroma floral monoterpenes phenolic compounds |
| title | Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety |
| title_full | Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety |
| title_fullStr | Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety |
| title_full_unstemmed | Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety |
| title_short | Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety |
| title_sort | two main biosynthesis pathways involved in the synthesis of the floral aroma of the nacional cocoa variety |
| topic | GWAS cocoa aroma floral monoterpenes phenolic compounds |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2021.681979/full |
| work_keys_str_mv | AT kellycolonges twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT kellycolonges twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT kellycolonges twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT kellycolonges twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT juancarlosjimenez twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT alejandrasaltos twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT edwardseguine twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT reygastonloorsolorzano twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT olivierfouet twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT olivierfouet twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT xavierargout twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT xavierargout twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT sophieassemat twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT sophieassemat twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT fabricedavrieux twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT fabricedavrieux twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT emilecros twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT emilecros twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT renaudboulanger twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT renaudboulanger twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT clairelanaud twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety AT clairelanaud twomainbiosynthesispathwaysinvolvedinthesynthesisofthefloralaromaofthenacionalcocoavariety |