CAThe Chocolate Atlas
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Chocolate field glossary

Precursor

A compound that can be transformed into later aroma or flavor-active compounds, especially during roasting.

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Related terms

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FermentationA microbial succession in cacao pulp that triggers heat- and acid-driven changes inside the seeds.↗Maillard reactionHeat-driven reactions between amino compounds and reducing sugars that create color and many roast aromas.↗Roast profileThe planned relationship among time, product temperature, heat input and airflow during roasting.↗
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