Multivariate analysis to evaluate the storage time of cocoa honey (Theobroma cacao L.) processed by pasteurization and high intensity ultrasound.

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.