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. 2020 Sep 10;10:14922. doi: 10.1038/s41598-020-71822-0

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Volatile metabolite variation among the times and temperatures of chocolate during melanging. Principal component analysis (PCA) scores plots for the 88 annotated metabolites. (A) Top panel is PC1 vs. PC2 and (B) PC1 vs. PC3. Circles represent averaged volatile metabolite profiles for n = 3 HS/SPME–GC–MS extraction replicates for each chocolate time and temperature point.