In cocoa beans and chocolate products, the key sensory attributes evaluated typically include:
1. Flavor
2. Aroma
3. Texture
Out of the options provided, "Nutritional value" is NOT a key sensory attribute when evaluating cocoa beans and chocolate products. While nutritional value is important for overall health considerations, it is not a sensory attribute that directly influences the taste, smell, or texture of the product. Sensory evaluation focuses more on how the product appeals to the senses like taste (flavor), smell (aroma), and how it feels in the mouth (texture).
Therefore, the correct answer to the question is:
D. Nutritional value
