Chocolate yog ib qho khoom noj uas nrov, tab sis cocoa taum ua rau hauv cov qhob noom xim kasfes lossis lwm yam khoom qab zib qee zaum muaj qhov tsis hnov ​​​​tsw lossis tsw tsw, ua rau cov khoom kawg saj tsis zoo.Txawm li cas los xij, yuav luag tsis muaj leej twg paub tias cov tshuaj muaj feem xyuam rau cov ntxhiab no yog dab tsi.Tom qab cov taum cocoa tau fermented kom zoo, lawv yuav muaj cov ntxhiab tsw qab.Tab sis yog hais tias tus txheej txheem fermentation mus tsis ncaj ncees lawm, los yog qhov chaw cia khoom tsis zoo, thiab cov kab mob loj hlob rau nws, lawv yuav emit ib tug tsis kaj siab tsw.Yog tias cov taum kas fes no nkag mus rau hauv cov txheej txheem tsim khoom, cov khoom qab zib uas tshwm sim yuav ua rau muaj ntxhiab tsw tsw, uas yuav ua rau cov neeg siv khoom tsis txaus siab thiab rov qab los.Cov kws tshawb fawb tau siv roj chromatography, olfactory assays, thiab huab hwm coj spectrometry los txheeb xyuas 57 molecules uas tsim cov ntxhiab tsw ntawm cov taum taum cocoa thiab cov taum cocoa pwm.Ntawm cov tebchaw no, 4 muaj cov concentration ntau dua hauv cov qauv tsis zoo.Tom qab kev sim, pab pawg tshawb fawb tau txiav txim siab tias geosmin-hais txog pwm thiab beetroot odors, thiab 3-methyl-1H-indole-muaj feem xyuam rau cov ntxhiab tsw ntawm quav thiab camphor npas, yog lub luag hauj lwm rau cov pwm thiab musty tsw ntawm cocoa loj yam.Thaum kawg, lawv pom tias geosmin feem ntau yog nyob rau hauv taum husk thiab tuaj yeem raug tshem tawm thaum ua haujlwm;3-methyl-1H-indole feem ntau yog nyob rau hauv lub taub ntawm taum, uas yog tsim rau hauv chocolate.