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Nibs of raw cocoa (N) were roasted (R) at 150 °C for 38 min. Some samples were autoclaved at 121 °C for 15 min (A) and roasted (AR) at 150 °C for 38 min. The samples were then analysed for moisture content, water activity (a w), reducing sugar and amino group (a-N) levels and, absorption at 275 nm (A 275) for a trichloro acetic acid (TCA) extract and at 280 nm (A 280) for the distillate. Tri-and tetramethylpyrazines were quanti®ed by solid phase micro extraction-gas chromatography (SPME-GC).fatcat:ymgjuyujmfendjslipq6w2ebae