OPTIMIZATION OF HS-SPME/GC–MS METHOD AND CHEMOMETRIC ANALYSIS FOR VOLATILE COMPOUNDS DETERMINATION AND SENSORY PROFILE OF COCOA HONEY FROM DIFFERENT COCOA VARIETIES (Theobroma cacao L.)

Cocoa honey is an opaque yellow mucilaginous liquid, with a bittersweet flavor, which is separated from the pulp surrounding the cocoa beans, by simple cold extraction before fermentation begins. This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the profile of volatile compounds and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02 and Parazinho).By employing a multivariate factorial experimental design, optimal extraction conditions were established: equilibrium time of 20 min, extraction time of 78 min, extraction temperature of 85°C and 171 rpm of stirring speed. The method used for sensory characterization was Descriptive Ordering Analysis (ADO), carried out by twenty-three previously trained tasters and the acceptance test carried out by 108 consumers.84 volatile compounds were identified, belonging to different chemical classes. The predominant compounds were 1-methylbutyl acetate and palmitic acid. In cocoa varieties, 1-methylbutyl acetate ranged from 11.92% to 23.87% and has a fruity odor, while palmitic acid ranged from 5.13% to 13.10%, being a fatty acid found in cocoa butter and cocoa products. Furthermore, the results revealed that although several studies have demonstrated the formation of volatile compounds in cocoa and chocolate during the fermentation process, this study also observed the presence of these compounds in cocoa honey.This finding suggests that volatile compounds are inherently present throughout the cocoa structure, regardless of the fermentation process. Regarding the sensory attributes identified, the varieties PS1319 and SJ02 presented similar profiles, characterized by yellowish color, greater viscosity, softness, and sweet flavor. On the other hand, the CCN51 and Parazinho varieties showed similar results, including greenish color, as well as an acidic and astringent flavor. Therefore, based on the results obtained, it can be concluded that the varieties CCN51, PS1319 and SJ02 exhibited the greatest diversity of VOCs and sensory attributes.