## 3 Results and Discussion
### Impact of Fermentation Time on the Sensory Profile of Dark Chocolate Samples  
The sensory attributes analyzed included acidity, bitterness, sweetness, astringency, cocoa, floral fruitiness, nuttiness, animal, and global quality, as evaluated by sensory analysis judges. Detailed results are provided in Supplementary Materials Figures S1 and S2. A key finding is that the sensory profiles of these chocolates exhibited the hallmark features of fine aroma products, particularly those distinguished by their fruity and nutty characteristics. Notably, nuttiness and fruitiness exhibited significant variability across the nine agroclimatic clusters of cocoa production. Global quality scores appear less affected by changes in nuttiness and fruitiness, suggesting that overall satisfaction with the chocolate does not correlate directly with the intensity of these two attributes. Figure 3 shows the variations in fruitiness, nuttiness, and global quality across different agroclimatic clusters at four times along the fermentation process (48, 72, 96 and 120 h). Figure 3: Nuttiness, fruitiness attributes and global quality of chocolates made by fermented cocoa at 48 (a), 72 (b), 96 (c) and 120 h (d) of mixtures of cocoa materials from nine cluster (C1, C2, C3, C4, C5, C6, C7, C8 and C9). The numbers correspond to the scoring of the sensory attributes on a 10-point scale 0 (not perceptible) to 10 (very intense). The nuttiness score increased post-96 h of fermentation in agroclimatic clusters C1, C8, and C9 and showed a rise at 120 h in clusters C3, C4, and C7 while remaining stable in clusters C2, C5, and C6. In contrast, fruitiness was relatively constant across all clusters from 48 to 96 h but diminished significantly at 120 h, with the exception of clusters C1 and C6, which showed no change. Clusters C1, C8, and C9, characterized by higher maximum temperatures (Figure 1b) and average wind speeds (Figure 1a), share similar evapotranspiration conditions, which may influence the nutty flavor profile, as evapotranspiration impacts them [28]. Moreover, the observed sensory predominance of nuttiness in clusters C1, C8, and C9 may be attributable not only to climatic variations but also to geological, soil, and landscape differences. Comparative mapping revealed that clusters C1, C8, and C9 are situated in regions with floodplain terraces and alluvial deposits known for their dry-hot climate and strong winds, unlike cluster 4, which features humid and rainy conditions typical of floodplains near foothills. Despite these observations, no clear pattern emerged regarding the influence of climatic conditions on cocoa bean quality, affirming that cocoa from all nine agroclimatic clusters possesses fine chocolate attributes, such as fruity and nutty notes, with variances stemming from the fermentation process. Previous research has suggested that location and environmental conditions, including climate, influence flavor development in cacao [7]; however, this has been mentioned, but data evidencing this have not been reported [29; 30; 31]. This study is the first to explore the relationship between different agroclimatic conditions of cocoa crops for nine climatic production clusters and the flavor quality of the chocolate obtained from them, revealing that fermentation times between 96 and 120 h are optimal for achieving the most intense fine attributes in chocolate flavor. A fermentation duration of 96 h is identified as the optimal period for maximizing the sensory attributes associated with fine-quality chocolate, despite the persistently high levels of astringency observed at this fermentation time. Although the astringency remains pronounced at 96 h, this timeframe ensures the highest enhancement of desirable characteristics without adversely impacting the overall sensory profile. Beyond 96 h, specifically 120 h, the nuttiness attribute either stabilizes or increases in certain agroclimatic clusters, whereas the fruitiness attribute consistently diminishes across all nine production clusters.