Skip to main content
. 2019 Oct 9;8(10):460. doi: 10.3390/foods8100460

Figure 2.

Figure 2

Principal component analysis of IM spectra of dark chocolate mass after different times of conching at 50 °C or 75 °C. Reference is chocolate mass before conching. Dotted line ellipses indicate groups of relative drift times identified at the respective peaks.