Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis  
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Corporacion Colombiana de Investigacion Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigacion La Selva, Palmair and La Liberudal-Km 14 Mosquera-Bogota, Mosquera 250047, Colombia; [PERSON]DDRESS] (S.L. ); [EMAIL_ADDRESS] (F.V. ); [EMAIL_ADDRESS] (M.S. ); [EMAIL_ADDRESS] (A.Z.-G.); egoznCocoa Organization acknowledges that up to 95% of Colombian cocoa destined for export has the potential to be marketed as fine or flavored cocoa. Leveraging this potential necessitates the integration of Colombia's unique origin advantages with standardized and well-managed postharvest cocoa operations, aiming to enhance the quality of the final product. This strategic approach aligns with the global consumer demand for chocolates with distinct and refined flavor profiles, positioning Colombia to capitalize on its capability to produce cocoa that meets these high standards. To make the most of this potential, it is essential to integrate the country's origin advantages with postharvest cocoa operations to maximize the quality. Cocoa quality is influenced by different factors, such as agroclimatic conditions, genetic diversity [7; 8], and postharvest practices [9; 10; 11; 12; 13]. Several studies have mentioned that agroclimatic conditions and geographical origin exert influence on the morpharoparomic development of cocoa fruits, but the direct relationship between agroclimatic conditions and sensory and volatile profiles has not been conclusively established. Fermentation is a critical stage in cocoa processing, transforming endogenous seed components into flavor precursor metabolites. These metabolites are key to forming the volatile compounds that define chocolate's aroma and sensory attributes during roasting [12; 14; 15]. Volatile aroma compounds, including esters, alcohols, acids, phenols, pyrazines, aldehydes, and ketones, contribute to the complex flavor profile of cocoa products, offering a range of sweet, sour, fruity, floral, nutty, earthy, and roasted notes [16; 17]. In this sense, fermentation conditions influence the formation of flavor precursor compounds and, consequently, their quality. Monitoring volatile compounds and precursor metabolites over time offers valuable insights into the development and evolution of flavor during fermentation [3; 18; 19; 20; 21]. No comprehensive characterization has been conducted to determine or classify cocoa quality based on cocoa variety, regional or local climate, combined with sensory indicators, and the analysis of volatile compounds over fermentation time. The present study focuses on exploring climatic variations in 1800 cacao farms in Arauca, Colombia, to establish production clusters, looking for the optimal fine-flavor product through the positive impact of climatic conditions and fermentation on flavor formation [10; 13; 20; 22; 23] by analyzing variations in the sensory profile and the identification and quantification of volatile aromatic compounds. This study highlights the identification of discriminating aroma compounds in chocolates produced from cocoa beans subjected to different fermentation times and grown under different climatic conditions. This study, grounded in the context of Colombia's diverse cacao-producing regions, offers a methodological framework that can be adapted and applied by cacao-origin countries worldwide, aiming to explore similar correlations between climatic conditions, fermentation processes, and cocoa quality. Furthermore, this study promises significant benefits for cacao farmers by identifying optimal conditions for fine-flavor cocoa production, thereby enhancing the quality and market appeal of their products.