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Chocolate field glossary

Acidity

Perceived sourness or brightness; balanced acidity can feel lively, while excess can feel sharp or vinegary.

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Related terms

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Volatile acidsAcids able to evaporate, including acetic acid; conching and storage can change their prominence.↗BitternessA basic taste natural to cacao and many plants; intensity alone is not a quality score.↗Flavor arcHow sensations change from the opening through the middle, late phase and finish.↗
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