Fig. 3.

External Preference Map linking the sensory attributes of sweetness, sourness, astringency, bitterness, and cocoa flavor to liking of the 27 cocoa roasting treatments. Different origins are shown as different symbols followed by roasting time(min)/temperature(°C) treatment. Areas of high acceptability are shown in red shades located on the left hand side, and areas of low acceptability are shown in blue, on the right hand side. (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)