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Project
Sweet or bitter: identification of cacao flavor genes
The type of cacao beans has a large impact on chocolate flavor. However, little is known on how this flavor is produced in the beans and what the crucial molecular processes and genetic factors are. In this project we aim to characterize these processes and factors to contribute to a better cacao breeding and more refined chocolate flavor.
Date:1 Oct 2016 → 30 Sep 2020
Keywords:quality, flavor, genetics, Theobroma cacao L
Disciplines:Plant biology, Other biotechnology, bio-engineering and biosystem engineering, Industrial biotechnology, Biomechanical engineering, Food sciences and (bio)technology, Biological system engineering, Other chemical sciences, Environmental engineering and biotechnology, Agricultural animal production, Biomaterials engineering, Nutrition and dietetics, Other (bio)medical engineering