Abstract:A total of six 100% dark chocolates made from three cocoa beans and three cocoa liquid lumps from Papua New Guinea， Ecuador， and Ghana were studied. Ultra-fast gas chromatography electronic nose was combined with sensory evaluation， and principal component analysis and orthogonal partial least squares-discriminant analysis were used to analyze the flavors and explore the flavor differences between the 100% dark chocolates made from cocoa beans and cocoa liquid lumps of different origins. A total of 30 volatile flavor compounds were detected in the six samples， and 22 major differential flavor compounds， such as aldehydes， ketones， and pyrazines， were further screened based on the predictor variable importance in projection （VIP）values. The results of principal component analysis were consistent with those of orthogonal partial least squares-discriminant analysis， and the flavors of 100% bean to bar（BTB） dark chocolate prepared from the three cocoa beans and 100% dark chocolate prepared from the three cocoa liquid lumps were significantly differentiated， with good model fitting， validation， and reliable analytical results. The 100% BTB dark chocolate samples prepared from cocoa beans would have much fruitier， roasted， cocoa， and nutty aromas， and the fruity， sour， and chocolate flavors would be more prominent. In conclusion， the ultra-fast gas chromatography electronic nose combined with multivariate statistics could effectively and rapidly differentiate the flavors of 100% dark chocolate prepared from cocoa beans and cocoa liquid lumps of different origins， and the volatile flavor compound content and flavor intensity of 100% BTB dark chocolate prepared from cocoa beans were higher， with more prominent sensory evaluations and more pleasurable flavors compared with 100% dark chocolate prepared from cocoa liquid lumps of the same origin.