Table 3.

Volatile compounds identified in the initial stages (0 h), when both fermentation boxes had cocoa bean turns (72 h) and at the end of fermentation (144 h), associated with their aroma descriptors.

	Fermentation time	B1	Aroma descriptor	B2	Aroma descriptor
Volatile compounds	Beginning (0 h)	Nonanal 2,3-butanediol 2-methyl, 1-propanol 1-pentanol 2-pentanol	Waxy, aldehydic, rose Creamy, fruity Ethereal, winey Fermented, sweet Fermented, green	Butanal 2-heptanol 2-heptanone	Chocolate, cocoa Fresh, lemon, grass Fruity, spicy, sweet
	Turning (72 h)	Isopropyl myristate Methyl hexanoate Ethanol	Oily, fatty Fruity, pineapple, ether Alcohol	Ethyl benzene acetate Benzaldehyde Acetophenone 2-Methylbutanal Ethyl hexanoate	Floral, honey, rose Bitter, almond Sweet, almond, acacia Chocolate, cocoa Pineapple, fruity
	Final (144 h)	2-decanol 2-methyl,5-hexen-3-ol Pentanal	Fermented, bready, fruity	Guaiacol 2-pentanol acetate 2,5-dimethyl pyrazine 2-methyl propanoic acid Methyl acetate 3-methylbutanoic acid 2,3-butanedione 3-methyl, 2-butanol 2-methylpropanal Benzyl alcohol	Woody, spicy Herbal, green, musty Chocolate Acidic, sour, cheesy Ethereal, sweet, fruity Cheesy, sweet, fruity Buttery, creamy Fruity, musty, cocoa Floral, fresh Floral, rose