Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins

Roasting and cacao origin affect the formation of volatile organic sulfur compounds in 100% chocolate

Optimization of Bitterness in Chocolate through Roasting with Analysis of Related Changes in Important Bitter Compounds