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# Factoid:  
Fermentation produces the majority of flavor that we recognize as “chocolate.” In…
- URL: https://thechocolatelife.com/factoid-fermentation-produces-the-majority-of-flavor-that-we-recognize-as-chocolate-in/
- Published: 2017-05-15T22:44:29.000Z
- Updated: 2021-01-10T19:33:38.000Z
- Author: The Archivist
- Tags: The Stacks, Beans

Factoid:  
Fermentation produces the majority of flavor that we recognize as “chocolate.” In addition to the production of acetic and lactic acid, ethanol, and minor sugars such as glycerol and mannitol, a variety of volatile compounds are also produced. There are over 600 volatile compounds found in fermented cacao.

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