Itshokholethi kukutya okuthandwayo, kodwa iimbotyi zekoko zenziwe iibha zetshokolethi okanye ezinye iilekese ngamanye amaxesha zinencasa okanye ivumba elibi, nto leyo eyenza ukuba imveliso yokugqibela ibe nencasa embi.Nangona kunjalo, phantse akukho mntu waziyo ukuba zeziphi iikhompawundi ezinxulumene nala mavumba.Emva kokuba iimbotyi ze-cocoa zivundiswe ngokufanelekileyo, ziya kuba nevumba elimnandi lentyatyambo.Kodwa ukuba inkqubo yokuvutshelwa iphosakele, okanye iimeko zokugcina azilungile, kwaye ii-microorganisms zikhula kuyo, ziya kukhupha iphunga elingathandekiyo.Ukuba ezi mbotyi zekofu zingena kwinkqubo yokuvelisa, i-tshokoleta ephumayo iya kukhupha iphunga elimnandi, eliya kuthi ekugqibeleni likhokelela kwizikhalazo zabathengi kunye nokukhumbula.Abaphandi basebenzise i-gas chromatography, i-olfactory assays, kunye ne-mass spectrometry ukuchonga iimolekyuli ezingama-57 ezenza iimpawu zevumba leembotyi zecocoa eziqhelekileyo kunye neembotyi zekoko ezibunjiweyo.Phakathi kwezi khompawundi, ezi-4 zinemigxinano ephezulu kwiisampulu ze-off-flavour.Emva kokuvavanya, iqela lophando linqume ukuba i-geosmin-enxulumene ne-moldy kunye ne-beetroot ivumba, kunye ne-3-methyl-1H-indole-enxulumene nevumba le-feces kunye neebhola ze-camphor, ijongene ne-moldy and musty ivumba le-cocoa enkulu.Ekugqibeleni, bafumanisa ukuba i-geosmin ikwi-husk yembotyi kwaye inokususwa ngexesha lokucubungula;I-3-methyl-1H-indole ubukhulu becala kwincam yembotyi, eyenziwe itshokolethi.