## 3 Results and Discussion  
### Fermentation Processes Monitoring (SF and SC) in Cocoa Pulp-Bean Mass  
Figure 2 shows the temperature profiles in the middle of the boxes for both types of fermentation. In the first hours (0 to 72 h), the temperature of the fermenting cocoa pulp-bean mass was below 40 \({}^{\circ}\)C, with a relatively constant pH, similar to that reported by [PERSON] et al. [29]. The temperature also increased from 25 \({}^{\circ}\)C to about 48 \({}^{\circ}\)C in both types of fermentation (Table S1), similar to the range reported by [PERSON] et al. (2019), which was between 25 and 55 \({}^{\circ}\)C, associated with the release of heat trapped by CO\({}_{2}\) in the fermentation box [11; 36] due to ethanol metabolism by BAA and the conversion of the available substrate (sugar) [4; 29], leading to phenolic degradation (Tables 1 and 2), as proposed by [PERSON] et al. [37]. Likewise, temperatures remained within the expected range and with very similar values, demonstrating that the use of _S. cerevisiae_ does not affect the temperature of the fermentative cocoa pulp-bean mass with and without starter culture [38].  
[PERSON] et al. [29] report that good fermentation reaches a temperature between 45 and 48 \({}^{\circ}\)C at 72 h, which is a temperature similar to ours (cocoa from Copallin and Guadalupe). On the other hand, cocoa from the Tolopampa reached the temperatures above at a time higher than 72 h, which was possibly due to its origin [37]. In the case of the fermentation of the cocoa pulp-bean mass from Tolopampa, a heat loss was detected at the end of the process due to the temperature changes where the process was carried out [39], requiring a longer fermentation time to reach the appropriate temperature.  
In our study, the increase in pH in the fermenting cocoa pulp-bean mass could be due to frequent stirring every 48 h, similar to what was found by [PERSON] and [PERSON] [40]. The pH of SF and SC slightly increases at the end of the fermentation in the cocoa pulp-bean mass, in the range of 4.45 to 5.06 (Table S1), which was accompanied by an increase in temperature similar to those reported by [PERSON] et al. [41]. Furthermore, these changes in pH and temperature (Figure 2) lead to pulp degradation and cotyledon death in cocoa [42; 43].  
On the other hand, the behavior of dissolved oxygen varied according to the origin of the cocoa; initially, in SF, an OD level of 5.6, 2.73, and 0.36 mg/L was recorded for cocoa from Guadalupe, Copallin, and Tolopampa, respectively, while in SC, the OD at the beginning was 0.76, 2.93 and 0.63 mg/L, respectively. It could be confirmed that at 24 h, the DO level decreased sharply, as reported in the study of [PERSON] et al. [37]. Likewise, the OD during SF and SC presented enormous differences relevant to the different physiological activities presented by cocoa [44]. In the period from 24 to 96 h, an increase in DO was observed, which was accompanied by an increase in the temperature of the fermenting cocoa pulp-bean mass; this behavior is explained by the consumption of oxygen by BAA, causing exothermic oxidation reactions [45; 46].  
Figure 2: Conf.  
Figure 2: Parameters monitored during (**a**) SF and (**b**) SC of cocoa pulp-bean mass: pH, temperature (°C), and dissolved oxygen (DO). Statistical analyses were performed using RMarkdown software (RStudio, version 2022.07.2+576). The values are presented in the Supplementary Material (Table S1).  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Locations**} & \multirow{2}{*}{\
\begin{tabular}{c} **Fermentation** \\ **Time (b)** \\ \end{tabular} } & \multirow{2}{*}{
\begin{tabular}{c} **Total Phenol** \\ **Content** \end{tabular} } & \multicolumn{2}{c}{**Anticipant Activity**} & \multicolumn{2}{c}{**Flaws-Obs** \({}^{\circ}\) & \multicolumn{2}{c}{**Methylumlines**} \\ \cline{3-11}  & & **Content** \({}^{\circ}\) & **Content** \({}^