Roasting results in the reduction of moisture in the beans from 7% to approximately 1.5%. Much of the volatile acidity, mainly acetic, is evaporated. Non-enzymatic browning and Strecker reactions occur, leading to a diversity of molecules that represent the main part of the chocolate flavour and aroma. These include several types of pyrazines, aldehydes, ketones, esters and oxazoles. Some 400-500 compounds form the basis of chocolate flavour.
Depending on the geographical origin of the beans, roasting temperatures will vary between 110°C and 220°C. The lower temperatures are used for the more fragile and subtly flavoured beans.
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