HIGHLIGHTS
- who: Aaron M. Wiedemer and colleagues from the Department of Food Science, The Pennsylvania State University, University Park, PA, USA have published the article: Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate, in the Journal: Molecules 2023, 3038 of /2023/
- what: The aim of this study was to determine the effects of roasting temperature, roasting time, and cacao origin on the formation of volatile organic sulfur compounds in 100% chocolate samples. From this study show that roasting plays an essential role in the formation of these compounds.
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