## 3 Results
### Laboratory-Scale Fermentation  
A statistical _t_-test showed the differential (_p_ < 0.05) accumulation of 32 identified volatile compounds in inoculated cacao beans. Table 5 shows the aroma descriptors, fermentation time in hours and the inoculum growth conditions in which the volatile compounds were detected. Figure 3: Heatmap of the overall volatile profile present in cacao beans during traditional spontaneous fermentation. The last two digits of the sample codes show the fermentation time in hours (0 h, 24 h, 48 h, 72 h, 96 h). \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Fermentation**} & \multirow{2}{*}{**Inoculated**} & **Growth** & \multirow{2}{*}{**Compounds Produced after**} & \multirow{2}{*}{**Log2 FC 1**} & \multirow{2}{*}{**Aroma Descriptor**} \\
**Timepoint** & **Microphical Species** & **Condition** & **Aerobic or** & **Inoculation** & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\ \end{tabular}
\end{table} 
Table 5: Differentially accumulated volatile compounds from cacao beans inoculated with bacterial or yeast isolates. Overall, the Log2 FC results showed an increase in various volatile compounds after inoculation with individual isolates. Some compounds were only detected after inoculation and not in the control samples; therefore, the Log2 FC could not be calculated and was consequently reported as NDC (not detected in control). The inoculation of _S. cerevisiae_ under aerobic conditions produced compounds associated with floral, buttery, almond and fruity aromas, such as benzene ethanol, 2,3-Butanediol, benzaldehyde and acetic acid, ethyl ester, in cacao beans fermented for 0, 24, 48 and 72 h. However, in the same fermentation timepoints but under anaerobic conditions, _S. cerevisiae_ yielded volatiles linked to almond, floral and malty notes, including benzaldehyde, 2-Propyldecan-1-ol and 1 butanol-3 methyl, respectively. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Fermentation**} & \multirow{2}{*}{**Inoculated**} & \multirow{2}{*}{**Corwith**} & \multirow{2}{*}{**Compounds Produced after**} & \multirow{2}{*}{**Log2 FC 1**} & \multirow{2}{*}{**Aroma Descriptor**} \\ \cline{4-5}  & & & & & \\ \multirow{4}{*}{**Timepoint**} & & & & & \\  & **Inoculated** & & & & \\  & **Microbial Species** & & &  
The inoculation under aerobic conditions of _C. metapsilosis_ resulted in the production of butanoic acid with a cheesy aroma in cacao beans fermented for 48 h. Conversely, under anaerobic conditions, the inoculum produced butanal, 3-methyl- and benzaldehyde, associated with chocolate and almond aromas. In cacao beans fermented for 96 h, _C. metapsilosis_ generated an increase in the levels of esters associated with floral notes, such as B-Phenylethyl formate and ethylphenyl acetate, in both aerobic and anaerobic conditions. _Liquorilactobacillus nagelli_ under aerobic conditions was responsible for generating compounds associated with alcoholic, buttery, floral and almond aromas, such as ethanol, 2,3-Butanediol benzene ethanol and benzaldehyde, in fresh cacao beans (0 h), but yielded compounds with floral aromas (Benzene ethanol, acetophenone), alcoholic aromas (ethanol) and almond notes (benzaldehyde) under anaerobic incubation. In cacao beans spontaneously fermented for 24 h, the bacteria generated 2,3-Butanediol with a buttery aroma under anaerobic growth conditions.