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This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13–13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs’ concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry. [ABSTRACT FROM AUTHOR]

This study investigated the effects of thermal pasteurization, thermal pasteurization with additives, and high-intensity ultrasound techniques on the storage of cocoa honey (Theobroma cacao L.) over a 28-day period. Physicochemical analyses revealed significant differences among the treatments, with thermal pasteurization maintaining stability for up to 14 days, pasteurization with additives for up to 28 days, and ultrasound treatment for up to 21 days. All conservation methods effectively inhibited microbial growth throughout the 28 days. The compounds detected in the highest relative contents were 2-heptyl acetate and palmitic acid, with esters representing the predominant chemical class. The application of multivariate analysis tools provided a more efficient exploration of the VOC data, demonstrating that pasteurization with additives produced a more consistent compound profile throughout the storage period. These findings indicate that pasteurization with additives and ultrasound technology were the most effective methods for extending the shelf life of cocoa honey., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2025 Elsevier Ltd. All rights reserved.)