## 2 Results and Discussion
### Volatile Profile and Composition
The sample with Madagascar origin had the highest content, 285.74 mg/kg of tetramethylpyrazine. The presence of pyrazines in dried fermented beans is practically an indicator of good fermentation process and can predict the quality of the beans [38]. Other very important aromatic compounds are aldehydes, including 3-methylbutanal and 2-methylbutanal, derived from leucine and isoleucine via Strecker degradation. Both compounds are aromatic and their aroma is characterized by cocoa and chocolate tones [37]. The highest amount of 3-methylbutanal and 2-methylbutanal, 51.01 and 32.44 mg/kg, respectively, were identified in the sample of Madagascar origin. From the group of the alcohol compounds, the most present alcohols \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Compound [mg/kg]** & **Blend80** & **Blend90** & **Blend100** & **Madagascar** & **Vietnam** & **Honduras** \\ \hline
**Esters** & & & & & & & \\ Methyl vinyl ether & 0.59 & 1.86 & 2.19 & 3.11 & 0.72 & 0.70 \\ Ethyl acetate & ND & ND & ND & ND & 19.12 & ND \\ Isoamyl acetate & ND & ND & ND & ND & ND & 3.49 \\
2-Heptyl acetate & 0.46 & ND & ND & ND & ND & 1.36 \\ Benzyl acetate & 2.11 & 6.30 & 2.59 & ND & 1.23 & ND \\ Ethyl octanoate & 1.65 & 5.30 & 4.36 & ND & 4.71 & 2.39 \\ Octyl acetate & ND & ND & ND & 12.74 & ND & ND \\
1,2,3-Propanetriyl & 1.78 & 5.59 & 5.52 & ND & 2.79 & ND \\ tris(2-ethylbutanoate) & & & & & & \\ Phenyl acetate & 5.84 & 13.50 & 21.10 & 29.86 & 13.21 & 23.39 \\ Isoamyl benzoate & 1.83 & ND & ND & ND & 2.41 & ND \\
**Carboxylic acids** & & & & & & \\ Acetic acid & 147.51 & 436.32 & 585.07 & 948.75 & 251.74 & 204.17 \\ Propionic acid & 1.64 & ND & ND & ND & ND & ND \\
**Ketones** & & & & & & \\ Acetoine & 4.05 & 6.61 & 6.79 & 11.41 & 4.65 & 4.22 \\
2-Heptphone & ND & 6.88 & 7.97 & ND & ND & 2.17 \\
2-Acetylfuran & ND & ND & 2.35 & ND & ND & 0.76 \\
2-Acetylpyrrole & 5.47 & 13.54 & 23.65 & 20.89 & 2.54 & 5.00 \\
2-Nonanone & 3.83 & ND & 10.17 & 2.48 & 2.26 & 3.42 \\
**Monoterpenes** & & & & & & \\ \(\beta\)-Pinene & 1.24 & 5.88 & 3.80 & 9.53 & 1.45 & 2.18 \\ Myrcene & 2.68 & 8.06 & 7.09 & ND & ND & 3.39 \\ Limonene & 66.12 & 225.11 & 184.95 & 266.34 & 46.85 & 70.20 \\ \(\gamma\)-Terpinene & 5.92 & 15.46 & 15.17 & 24.56 & ND & 4.58 \\ Linalool & 5.66 & 9.36 & 18.44 & ND & 6.99 & 5.08 \\
**Others** & & & & & & \\ Dimethyl disulfide & ND & ND & 6.23 & ND & ND & ND \\ Dichhormethane & 1.02 & 5.07 & 5.96 & 12.88 & 2.46 & 2.66 \\ Oxirane, & & & & & & \\
2-(1,1-dimethylethyl)-3-methyl & 1.46 & 4.70 & 2.98 & 2.81 & 4.16 & 1.47 \\ Cycloheptatriene & ND & ND & 3.90 & ND & ND & ND \\ Isobutylhydrazine & 47.14 & 143.73 & 94.58 & 605.95 & 79.46 & 46.64 \\ \hline \hline \end{tabular} ND—not detected.  
\end{table} 
Table 4: _Cont._were isomers of 2,3-butanediol, especially in the sample originating in Madagascar, where their amounts were at the level of 290.34 and 311.54 mg/kg. The presence of 2,3-butanediol, which is quite stable throughout the production chain, is desirable for high-quality cocoa products. In general, it is desirable to obtain a large amount of alcohols in order to obtain a final product characterized by confectionery and floral tones [39]. Esters are one of the most important volatile compounds because they are associated with a fruity scent; in chocolate, however, after aldehydes and pyrazines, they play a secondary role in the co-creation of the characteristic chocolate aroma. These compounds are also present in unfermented and roasted beans, but can also be the result of a fermentation process [36]. The most predominant ester, found in all the samples, with highest concentration again in the sample from Madagascar, was phenyl acetate. This compound has been described as commonly found in dark chocolate and its aroma is similar to roses [40].