A SCREENING OF 24 CHUNCHO CACAO POSTHARVEST PROCESSES WAS CARRIED OUT AND THREE TREATMENTS WERE IDENTIFIED WITH THE BEST LEVELS OF FUNCTIONAL NON-VOLATILE METABOLITES AND THE BEST PROFILE OF VOLATILE METABOLITES. THE RELATIONSHIP BETWEEN THE SENSORY PROFILE OF FLAVOR AND AROMA, VOLATILE AND NON-VOLATILE METABOLITES WAS INVESTIGATED BY MULTIBLOCK ANALYSIS. THE MOST PROMINENT VOLATILE METABOLITES WERE BENZALDEHYDE (BZ), 2,3,5-TRIMETHYLPYRAZINE (TRIMP), 2,3,5,6-TETRAMETHYLPYRAZINE (TETRAMP), MYRCENE (MYR), LIMONENE (LM), ETHYLPHENYL ACETATE (EPHAC) AND 2-PHENYLETHYL ACETATE (PHETHAC), AND FUNCTIONAL NONVOLATILE METABOLITES WERE TOTAL FLAVONOIDS (TFLAV), TOTAL POLYPHENOLS (TPPH), CATECHINS (CAT), EPICATECHIN (EPCAT), CAFFEINE (CAF), AND THEOBROMINE (TEOB). SENSORY ANALYSIS BY MFA (MULTIPLE FACTORIAL ANALYSIS) ALLOWED CHECKING THE SUBSTRATES OF THE METABOLITES AND HIGHLIGHTING CORRELATED FLAV...