Chocolate chikafu chakakurumbira, asi cocoa bhinzi dzakagadzirwa muchokoreti mabara kana zvimwe zvihwitsi dzimwe nguva dzine kuravira kusingafadzi kana kunhuwa, zvichiita kuti chigadzirwa chekupedzisira chinakidze.Zvakadaro, hapana anoziva kuti makomisheni ane chekuita nekunhuhwirira uku ndeapi.Mushure mekunge cocoa bhinzi dzanyatsoviriswa, dzinenge dziine maruva anonhuhwirira.Asi kana iyo yekuvirisa ikaenda isina kunaka, kana mamiriro ekuchengetedza asina kunaka, uye ma microorganisms anokura pairi, anoburitsa kunhuhwirira kusingafadzi.Kana idzi bhinzi dzekofi dzakapinda mukugadzira, chokoreti inoguma inoburitsa kunhuhwirira kusingafadzi, izvo zvinozopedzisira zvatungamira kune kunyunyuta kwevatengi uye kuyeuka.Vatsvakurudzi vakashandisa gasi chromatography, olfactory assays, uye mass spectrometry kuti vaone mamorekuru makumi mashanu nenomwe anoumba unhu hwekunhuhwirira kwebhinzi dzekoko uye moldy cocoa bhinzi.Pakati pemakomponi aya, 4 ane yakanyanya kutariswa mune off-flavor samples.Mushure mekuedzwa, boka rekutsvagisa rakaona kuti geosmin-inoenderana nekunhuhwirira kwehutu uye beetroot, uye 3-methyl-1H-indole-inoenderana nekunhuhwirira kwetsvina uye mabhora ecamphor, inokonzera kunhuhwirira uye musty kunhuhwirira kwecocoa chikuru chinhu.Pakupedzisira, vakaona kuti geosmin inonyanya muhusk yebhinzi uye inogona kubviswa panguva yekugadzirisa;3-methyl-1H-indole inonyanya mumuromo webhinzi, iyo inogadzirwa chokoreti.