Accurate Determination of Genetic Identity for a Single Cacao Bean, Using Molecular Markers with a Nanofluidic System, Ensures Cocoa Authentication

作者：Fang, Wanping; Meinhardt, Lyndel W.; Mischke, Sue; Bellato, Claudia M.; Motilal, Lambert; Zhang, Dapeng^*

来源：Journal of Agricultural and Food Chemistry, 2014, 62(2): 481-487.

DOI：10.1021/jf404402v

• authentication
• chocolate
• conservation
• fair trade
• fluidigm
• food forensics
• food adulteration
• gourmet food
• germplasm
• molecular markers
• Theobroma cacao
• traceability
• tropical tree

Cacao (Theobroma cacao L.), the source of cocoa, is an economically important tropical crop. One problem with the premium cacao market is contamination with off-types adulterating raw premium material. Accurate determination of the genetic identity of single cacao beans is essential for ensuring cocoa authentication. Using nanofluidic single nucleotide polymorphism (SNP) genotyping with 48 SNP markers, we generated SNP fingerprints for small quantities of DNA extracted from the seed coat of single cacao beans. On the basis of the SNP profiles, we identified an assumed adulterant variety, which was unambiguously distinguished from the authentic beans by multilocus matching. Assignment tests based on both Bayesian clustering analysis and allele frequency clearly separated all 30 authentic samples from the non-authentic samples. Distance-based principle coordinate analysis further supported these results. The nanofluidic SNP protocol, together with forensic statistical tools, is sufficiently robust to establish authentication and to verify gourmet cacao varieties. This method shows significant potential for practical application.

• 出版日期2014-1-15
• 单位南京农业大学