{"id":"W2122678109","doi":"10.1080/10408390701719272","title":"Flavor Formation and Character in Cocoa and Chocolate: A Critical Review","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":549,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Dalhousie University","keywords":"Flavor; Roasting; Odor; Food science; Dark chocolate; Chemistry; Organic chemistry","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1008904885149735,"score_gpt":0.3522650466873095,"score_spread":0.2513745581723359,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}