Abstract: The cocoa flavor is a key factor determining the quality of chocolate and various cocoa-based products. The formation mechanism of cocoa flavor is relatively complex, involving biochemical changes of multiple chemical components and the generation of numerous volatile compounds during processing. It is of great significance for cocoa flavor regulation and quality improvement to systematically elucidate its chemical substances and flavor formation path. This review summarizes the research advancements in cocoa flavor chemistry, with a focus on the chemical composition of raw cocoa beans, particularly the composition of major flavor precursors, the transformation processes of key chemical components during processing and the generation pathways of key flavor compounds, as well as the composition and flavor contributions of major volatile substances in processed cocoa. The aim is to provide a theoretical basis for optimizing cocoa processing technologies and the targeted development of flavor - oriented products.