Cocoa volatile compounds affect aroma but not taste

Flavor is one of the most essential indicators for determining quality cocoa beans, especially fine flavor cocoa. The volatile compound in beans affect mechanism emergence. Therefore, this study aimed to identify aromatic and non-aromatic groups as FFCs indicator. It was conducted at Indonesian Coffee Cocoa Research Institute, Jember, East Java, Indonesia. Furthermore, genetic material used consisted six genotypes, such DR 2, ICCRI 03, 07, 09, MCC 02, TSH 858 well four genotypes Sulawesi1, Sulawesi KW 516, KEE 2. A completely randomized block design (RCBD) with three repetitions. fermented bean samples each genotype were analyzed Food Science Laboratory, Jember Polytechnic, Java sensory test by certified panelists from ICCRI. Data orthogonal contrast analysis IRRI's STAR 2.0.1 software. While Microsoft Excel 2019 R Studio correlation heatmaps. results showed aldehydes, acids, esters, pyrroles, pyrazines group higher than non-aromatic. alanine terpenoid compounds only found clones 2 while alcohol phenol dominated group. Genotypes grouped into groups, based on compound. 09 characterized strong acidity a fresh fruit, spicy sweet aroma containsed aldehydes. had weaker contain terpenoids. 07 nutty woody furan pyrazine compounds. 1 putrid alkaloids. KEE2, astringent taste, dirty/dusty moldy contained phenol. Keywords: Aromatic; Flavor; Non-aromatic; Theobroma cacao L; Volatile