BEET	beetroots
BLCB	blackberries
BLUB	blueberries
Cat	catechin
CONT	control chocolates without the addition of freeze-dried phenolic-rich plant powders
Cy-3-(6″-Mal-Glu)	cyanidin-3-(6″-malonyl)-glucoside
Cy-3,5-diGlu	cyanidin-3,5-O-diglucoside
Cy-3-Glu	cyanidin-3-O-glucoside
Cy-3-Rut	cyanidin-3-O-rutinoside
Cy-3-Xyl	cyanidin-3-O-xyloside
DCH	dark chocolate with 53% cocoa and the total fat content of 35% (w/w) sweetened with sucrose
DCH98Est	dark chocolate with 98% cocoa and the total fat content of 51% (w/w) sweetened with erythritol with stevia
DCH98S	dark chocolate with 98% cocoa and the total fat content of 51% (w/w) sweetened with sucrose
Del-3,5-diGlu	delphinidin-3,5-O-diglucoside
Del-3-Glu	delphinidin-3-O-glucoside
Ecat	epicatechin
GA	gallic acid
MCH	milk chocolate with the total fat content of 36% (w/w) sweetened with sucrose
PA	protocatechuic acid
PC B2	procyanidin B2
PC C1	procyanidin C1
PCA	principal component analysis
Pel-3,5-diGlu	pelargonidin-3,5-O-diglucoside
p-HBA	p-hydroxybenzoic acid
POME	pomegranates pomace
RASP	raspberries
VCs	volatile compounds