## 4 Conclusions  
This study advances the field of cocoa fermentation science by exploring the interactions between the agroclimatic conditions of cacao production and fermentation processes and their impact on the sensory profile and volatilome of chocolate. By analyzing cacao samples from nine different agroclimatic clusters and examining the impact of fermentation time, our results revealed a critical fermentation window of 96 h that optimizes the sensory profile of chocolate, enhancing fine cocoa notes. This period is considered crucial for the development of key volatile compounds that significantly contribute to the aroma and flavor quality of cocoa products. However, the agroclimate variation observed between the nine regions had no significant global impact on the fine-quality attributes evaluated in the chocolates. The identification of specific volatile markers associated with premium flavor profiles provides a novel approach for the industry to evaluate and improve the quality of cocoa beans. The implications of this study extend to practical applications for cocoa producers and chocolate manufacturers, offering a scientific basis for optimizing fermentation protocols to achieve desired flavor characteristics. In light of these findings, this study advocates for interdisciplinary research to investigate the interplay among cocoa genetic diversity, agroclimatic conditions of cacao production, fermentation methodologies, and the integrated analysis of chemical, aromatic, and sensorial characteristics in chocolate. Such initiatives could deepen our understanding of flavor formation science and promote innovation within the cocoa production chain. **Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods13162614/s1](https://www.mdpi.com/article/10.3390/foods13162614/s1)]([https://www.mdpi.com/article/10.3390/foods13162614/s1](https://www.mdpi.com/article/10.3390/foods13162614/s1)), Figure S1: Sensory profile of chocolates made by fermented cocoa at 48, 72, 96 and 120 h of mixtures of cocoa materials from nine climatic zones of production (C1, C2, C3, C4, C5, C6, C7, C8, and C9); Figure S2: Dynamics of sensory attributes during cocoa fermentation from nine climatic zones of production (C1, C2, C3, C4, C5, C6, C7, C8, and C9) grouped by fermentation time of 48, 72, 96 and 120 h; Figure S3: Permutation test for the dataset [n = 100; R2 = (0.0, 0.133); Q2 = (0.0, \(-\)0.715)]; Table S1: Average relative amount (mean \(\pm\) SD) of volatile compound (\(\mu\)g/g chocolate 1-butanol equivalents) identified in chocolates from samples at 48, 72, 96, and 120 h of fermentation from cocoa beans of the nine climatic zones of production (C1, C2, C3, C4, C5, C6, C7, C8, and C9); Table S2: The highest discriminant compounds and VIP value; Figure S4: Relative amount of the pyrazine significant OAV > 1 and VIP > 1 with significant variations between clusters; Figure S5: Relative amount of the ester significant OAV > 1 and VIP > 1 with significant variations between clusters; Figure S6: Relative amount of the acetaldehyde and acetone with OAV > 1 and VIP > 1 with significant variations between regions; Figure S7: Relative amount of the alcohol significant VIP > 1 with significant variations between clusters. **Author Contributions:** Conceptualization, S.E., C.E.G.-O. and F.V. ; methodology, S.L., A.Z.-G., M.S. and I.M. ; validation, R.B., I.M. and F.V. formal analysis, S.L., S.E., R.B., I.M. and F.V. ; investigation, S.L., A.Z.-G., M.S., S.E., C.E.G.-O. and F.V. ; resources, S.E. ; data curation, S.L., F.V., R.B. and I.M. writing --original draft preparation, S.L., S.E., R.B. and F.V. writing--review and editing, S.L., F.V., M.S.,A.Z.-G., C.E.G.-O., R.B., I.M. and S.E. ; supervision, S.E., F.V., R.B. and I.M. ; project administration, S.E. ; funding acquisition, S.E. All authors have read and agreed to the published version of the manuscript.