Figure 7 | Scientific Reports

Figure 7

From: Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm

Figure 7

Box plots of metabolites linked with fine-flavor cocoa sensorial notes significantly differ throughout fermentation days (one-way ANOVA correcting for false discovery rate, FDR). Linalool xylosyl-glucoside (fruity, floral), irone (floral), coumaric acid (floral), cedrol (floral, woody,sweet), acetophenone (floral), maltol (caramel, fruity), methylcoumarin (fruity,floral), vanillin (vanilla, chocolate), and vanillin isobutyrate (caramel, chocolate, fruity).

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