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Showing 1 to 1 of 1 for “"Unroasted Chocolate"”.
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
Chocolate flavor complexity depends on many factors, such as cacao bean genotype, environmental growing conditions, postharvest management, and chocolate production. It has been an object of study for more than 100 years, and over the years, more than 600 volatiles have been identified in cocoa …