The selection of fine flavour cocoa and coffee varieties can lead to attractive niche markets but germplasm need to be analysed for non-volatile compounds and aroma precursors. In the present study, green beans of 202 Theobroma cacao L. accessions (acc.), 64 Coffea arabica L. acc., 35 C. canephora Pierre ex A. Froehner, 7 C. arabusta Capot & Aké Assi and 2 C. canephora × C. congensis A. Froehner hybrids cultivated in Santo, Vanuatu, and harvested at full maturity, were analysed using High Performance Thin Layer Chromatography (HPTLC). In cocoa, 11 compounds were quantified: two alkaloids, two catechins, five proanthocyanidins, and two anthocyanins. Multivariate analyses revealed that Amenolado acc. are differentiated from Criollo, Forastero and Trinitario acc. due to their low caffeine, catechins, and proanthocyanidins contents. Hybrids involving an Amenolado parent also produce low non-volatile compounds contents. In coffee, 11 compounds were quantified: sucrose, two alkaloids, and eight chlorogenic acids. The two major species were differentiated by their mean caffeine content (12.69 mg/g in C. arabica vs. 16.04 mg/g in C. canephora), which is highly correlated with CGA and other chlorogenic acids. Each of the eight chlorogenic acids presented higher values in C. canephora. The ratio sucrose/alkaloids + chlorogenic acids was significantly higher in C. arabica (3.24) than in C. canephora (1.68) which could be an explanation for its comparative sweetness. Coffea arabusta interspecific hybrids presented an intermediate value (2.64). Congusta hybrids were low in sucrose. HPTLC is a cost-efficient technique when applied to germplasm characterization of non-volatile compounds in green cocoa and coffee beans. Chemotype selection appears promising for the development of fine flavor varieties.

选择优质可可和咖啡品种可以吸引有吸引力的细分市场，但需要分析种质中的非挥发性化合物和香气前体。在本研究中，有202种可可可氏菌（acc。），64种阿拉伯咖啡（Coffea arabica L。），35 C. canephora Pierre，A。Froehner Pierre，7 C. arabusta Capot＆AkéAssi和2 C. canephora的青豆。  ×  C. congensisA. Froehner杂种在瓦努阿图的Santo种植并完全成熟后收获，使用高效薄层色谱（HPTLC）进行了分析。在可可中，定量了11种化合物：两个生物碱，两个儿茶素，五个原花青素和两个花青素。多变量分析显示Amenolado acc。与Criollo，Forastero和Trinitario acc不同。由于它们的咖啡因，儿茶素和原花青素含量低。涉及Amenolado亲本的杂种也产生较低的非挥发性化合物含量。在咖啡中，定量了11种化合物：蔗糖，两种生物碱和八种绿原酸。两个主要品种是由它们的平均咖啡因含量差异（12.69毫克/克阿拉伯种与16.04毫克/克C.果咖啡），与CGA和其他绿原酸高度相关。八种绿原酸中的每一种在can。canephora中均呈现较高的值。阿拉伯糖衣藻（3.24）中的蔗糖/生物碱+绿原酸之比显着高于canephora（1.68），这可以解释其相对甜度。阿拉伯咖啡种间杂种表现出中间值（2.64）。康古斯塔杂种的蔗糖含量低。当应用于绿色可可和咖啡豆中非挥发性化合物的种质鉴定时，HPTLC是一种经济高效的技术。化学型的选择似乎有望发展出优良的风味品种。