Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of beans, their
processing, and environmental factors. This study presents an analysis that aims to identify volatile compounds
of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto,
Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was
obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also
was compared with beans unfermented, using a statistical analysis of Venn diagram and a multivariate Analysis
of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS,
these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcohols.
The differences in chemical composition of the volatile compounds were associated mainly with the
process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes,
pyrazines, alcohols, some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD)
cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas
presented a few numbers of aroma compounds, in the five cacao types, where alcohols, ketones and hydrocarbons
predominated.

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