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. Author manuscript; available in PMC: 2019 Jul 30.
Published in final edited form as: Food Chem. 2018 Feb 8;255:414–420. doi: 10.1016/j.foodchem.2018.02.036

Figure 5.

Figure 5

The effect of roasting time and temperature on a panel of sensory-related volatile compounds in cocoa. The levels of the aroma-related compounds were determined by GC-MS. Data represent the mean of 3 experimental replicates. Error bars were omitted for clarity. Data were analyzed by two-way ANOVA with Bonferroni’s post-test. Summary statistics are shown in the figure.