The sensory evaluation of cocoa has become increasingly important, both at the research and production level. With a trained tasting panel, a series of cocoa liquors, from different origins in the main cocoa-producing areas of Venezuela, have been evaluated. The objective of this research was to update the wheels of flavors and aromas of Venezuela cocoa by including new types of cocoa and other producing areas from the first edition of these wheels in 2013. The cocoa samples that participated in the research, they come from different producers from all over the country, they underwent the following stages: selection, reception, coding, physical analysis of the grains, elaboration of the liquor and tasting. Thanks to the palatability of Venezuelan cocoa, the panelists identified typical venezuelan cocoa descriptors, which allowed the development of a new wheel of odors and flavors by profiles. The new scents are; wild flowers, forest, herbal, tobacco, spicy cloves, wine, guava, coconut, cherries, banana, fermented fruits, and perfume. While the new flavors are; caramel, ripe banana, plums, brown sugar, dried wood, nuts, tangerine, apple, peach and cinnamon. With these additional descriptors, the diversity of odors and Venezuelan cocoa is expanded, which allows discriminating cocoa by type and quality, being the new areas evaluated, Trincheras, Canoabo, Patanemo in the Carabobo state; Tucupita in Delta Amacuro state; The Azulita, Santa Cruz of Mora and Zea in Mérida state; The Tendida in Táchira state; Barinitas and Socopó in Barinas state; San Felipe in the Yaracuy state and Alto Apure, in Apure. Keywords: Venezuelan cocoa, flavour, cocoa liquor, smell wheel, flavour wheel.