Volatiles from cocoa bean to nibs, liquor, and chocolate: An integrated chemometric analysis of fermentation treatments with pulp reduction, malt residues, and banana peel

The objective of this study was twofold: first, to investigate how fermentation treatments influence the volatile composition across different cocoa fractions, from beans to chocolate; and second, to apply and demonstrate the use of the ComDim method for analyzing multi-block datasets generated by the same analytical technique. While principal component analysis was used to provide insights into individual datasets, ComDim revealed complementary information across all data tables, enhancing data interpretation. Cocoa pulp reduction and inclusion of malt residue and banana peel partially affected the volatile composition of cocoa beans, nibs, liquor, and chocolate. The results indicated that cocoa beans and nibs were more affected by fermentation treatments than liquor and chocolate. This study not only advances the understanding of cocoa volatile chemistry but also highlights the potential of circular economy practices by incorporating valuable co-products into cocoa fermentation, thereby enhancing sustainability and adding value throughout the cocoa supply chain.