Linking chemical composition and sensory attributes in cocoa liquors: A multivariate profiling strategy

Characterizing the flavor of cocoa products remains challenging due to their complex chemical composition and the influence of processing and origin. Moreover, there is growing interest in establishing quality indicators and differentiating products by geographic region. In this study, a multivariate analytical approach was applied to characterize cocoa liquors from two subregions of the Grijalva region of Tabasco, Mexico (Sierra and Chontalpa), by integrating chemical and sensory analyses. Volatile compounds were evaluated by gas chromatography–mass spectrometry, and non-volatile compounds by high-performance liquid chromatography. Sensory evaluation was performed through descriptive analysis by a trained panel. To identify regional differentiation patterns and explore associations between chemical composition and sensory attributes, principal component analysis and multiple factor analysis were used. Results revealed distinct chemical and sensory profiles linked to geographic origin, supported by clear correlations between key compounds and sensory descriptors. Theobromine, caffeine, catechin, and epicatechin were strongly associated with bitterness and astringency, while esters, pyrazines, and organic acids contributed to fruity, roasted, and acidic perceptions. This approach provides an objective characterization of complex foods and supports origin discrimination, quality control, and the development of chemosensory indicators relevant to traceability systems and product authentication.