Chocolate field glossary
Precursor
A compound that can be transformed into later aroma or flavor-active compounds, especially during roasting.
Post-harvest · working definitionUse the word
Use the word
with precision.
- Why it matters
- It explains why a dried bean may not smell like finished chocolate even though it contains the building blocks for later aroma.
- Common confusion
- A precursor is not already the final flavor compound; heat and process conditions determine what it becomes.
- Practical example
- Amino compounds and reducing sugars formed or freed during post-harvest work can participate in Maillard reactions during roasting.
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