Cocoa ( Theobroma cacao L.) is a major source of bioactive compounds, both volatile and non-volatile, that determine the characteristic aroma and flavor of chocolate. This review examines how post-harvest and industrial stages influence the transformation and formation of these compounds, considering differences among varieties such as Criollo, Forastero, Trinitario, and Nacional. Key compounds are identified, including pyrazines, esters, aldehydes, alcohols, acids, ketones, and terpenes, and their association with floral, fruity, roasted, and bitter aromatic notes. The review also addresses the use of strategies such as controlled fermentation with starter cultures to enhance the sensory profile of cocoa. However, important gaps remain regarding the identification of volatile compounds that are specific to each processing stage, and a complete understanding of the dynamic evolution of volatile and non-volatile metabolites during chocolate production is still lacking. Therefore, further research is required to elucidate how post-harvest practices, technological processes, and cocoa genetics influence the sensory quality of the beans and the final product.
Mori-Mestanza et al. (Thu,) studied this question.