Chocolate sanannen abinci ne, amma waken koko da aka yi a cikin sandunan cakulan ko wasu alewa wasu lokuta suna da ɗanɗano ko ƙamshi mara daɗi, yana sa samfurin ƙarshe ya ɗanɗana.Duk da haka, kusan babu wanda ya san menene mahadi masu alaƙa da waɗannan warin.Bayan an yi haƙon wake na koko yadda ya kamata, za su sami ƙamshi na fure mai daɗi.Amma idan tsarin fermentation ya yi kuskure, ko yanayin ajiya ba shi da kyau, kuma microorganisms suna girma a kai, za su fitar da wari mara kyau.Idan waɗannan wake na kofi sun shiga tsarin samarwa, cakulan da aka samu zai fitar da wani wari mara kyau, wanda zai haifar da gunaguni na masu amfani da kuma tunawa.Masu bincike sun yi amfani da chromatography gas, olfactory assay, da mass spectrometry don gano kwayoyin halitta 57 waɗanda suka zama sifofin warin wake na koko na kowa da kuma ɗanyen koko.Daga cikin waɗannan mahadi, 4 suna da ƙima mafi girma a cikin samfuran ɗanɗano.Bayan gwaji, ƙungiyar binciken ta ƙaddara cewa geosmin-mai alaƙa da moldy da beets, da 3-methyl-1H-indole-wanda ke da alaƙa da ƙamshin feces da ƙwallon kafur, yana da alhakin ƙamshin moldy da musty warin koko.A ƙarshe, sun gano cewa geosmin galibi yana cikin kwandon wake kuma ana iya cire shi yayin sarrafawa;3-methyl-1H-indole galibi yana cikin bakin wake, wanda aka yi shi cikin cakulan.