Résumé : ingredient for functional foods because of its nutritional and flavour properties. This study aimed to characteriseand classify CBSs obtained from cocoa beans of diverse cultivars and collected in different geographical originsthrough their volatile profile assessed using headspace solid-phase microextraction gas chromatography–massspectrometry (HS-SPME/GC-qMS) and E-nose combined with principal component analysis (PCA). The studyprovides, for the first time in a representative set of samples, a comprehensive fingerprint and semi-quantitativedata for>100 volatile organic compounds (VOCs), such as aldehydes, ketones, pyrazines, alcohols, and acids.Through PCA, a clear separation of the Criollo cultivar from the other cultivars was achieved with both GC-qMSand E-nose analytical techniques because of the high content of key-aroma VOCs. Several biomarkers identifiedby GC-qMS, such as 2-hepanol, 2-methylpropanoic acid, and 2,3,5-trimethylpyrazine, recognized as key-aromacompounds for cocoa beans, were found suitable for the classification of CBSs according to their quality andorigin. GC-qMS and E-nose appeared to be suitable analytical approaches to classify CBSs, with a high correlationbetween both analytical techniques. The volatile fingerprint and classification of CBSs could allow for the selectionof samples with a specific flavour profile according to the food application and, therefore, constitute aninteresting approach to valorise this by-product as a food ingredient.