Abstract
Sensory attributes of eating chocolate are determined by processing variables and inherent characteristics of the cocoa bean. Flavor precursors develop during fermentation and primarily interact at roasting temperatures. Complex browning reactions occur during roasting. Numerous heterocyclic flavor compounds produced then contribute to the characteristic chocolate flavor. Feel of chocolate in the mouth (mouth feel) and textural properties are determined by the unique properties of cocoa butter. Careful processing and selection of ingredients is necessary to produce desirable attributes.
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