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The online version contains supplementary material available at 10.1007/s13197-022-05525-x. The online version contains supplementary material available at 10.1007/s13197-022-05525-x.Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa beans extracted from 2-days pod-opening delay were simultaneously fermented for 5 days using container and then sun-dried to 7-8% moisture content at five diff
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