CAThe Chocolate Atlas
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Chocolate field glossary

Roast profile

The planned relationship among time, product temperature, heat input and airflow during roasting.

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Related terms

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Maillard reactionHeat-driven reactions between amino compounds and reducing sugars that create color and many roast aromas.↗PyrazinesA family of aroma compounds often associated with roasted, nutty and cocoa-like impressions.↗PrecursorA compound that can be transformed into later aroma or flavor-active compounds, especially during roasting.↗
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