Ushokoledi uwukudla okuthandwayo, kodwa ubhontshisi we-cocoa owenziwe amabholo kashokoledi noma amanye amaswidi ngezinye izikhathi unokunambitheka okungemnandi noma iphunga, okwenza umkhiqizo wokugcina unambitheke kabi.Kodwa-ke, cishe akekho owaziyo ukuthi yiziphi izinhlanganisela ezihlobene nalawa maphunga.Ngemva kokuba ubhontshisi we-cocoa uvutshelwe kahle, uzoba nephunga elimnandi lezimbali.Kodwa uma inqubo yokuvutshelwa ingahambi kahle, noma izimo zokugcina zingezinhle, futhi ama-microorganisms akhula kuwo, azokhipha iphunga elibi.Uma lezi bhontshisi zekhofi zingena enkambisweni yokukhiqiza, ushokoledi ovelayo uzokhipha iphunga elibi, elizogcina liholele ezikhalazo zabathengi kanye nokukhumbula.Abacwaningi basebenzisa i-gas chromatography, ama-alfactory assays, kanye ne-mass spectrometry ukukhomba ama-molecule angu-57 akha izici zephunga likabhontshisi we-cocoa ovamile nobhontshisi we-cocoa okhuntile.Phakathi kwalezi zinhlanganisela, ezi-4 zinokugxila okuphezulu kumasampula angenayo i-flavour.Ngemuva kokuhlolwa, ithimba locwaningo linqume ukuthi i-geosmin-ehlobene nephunga elibunjiwe kanye ne-beetroot, kanye ne-3-methyl-1H-indole-ehlobene nephunga le-feces namabhola e-camphor, ibhekene nephunga elibunjiwe ne-musty le-cocoa factor enkulu.Ekugcineni, bathola ukuthi i-geosmin itholakala ikakhulukazi ekhoba likabhontshisi futhi ingasuswa ngesikhathi sokucutshungulwa;I-3-methyl-1H-indole itholakala ikakhulukazi ichopho likabhontshisi, elenziwa ushokoledi.