The aroma profile of dark chocolate has been elucidated and could be used as a benchmark to study the effect of changes in recipe, processing and storage conditions on its flavour.

中文翻译：

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汗水和白菜的香气

已经阐明了黑巧克力的香气特征，可以用作研究配方，加工和储藏条件变化对其风味的影响的基准。