
Gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction )HS-SPME) links cocoa variety to chocolate aroma and flavor profiles.
A Hamilton PRP-C18 (5 μm) HPLC column was used for purification of three oligonucleotides. Analysis of a 21-mer, 22-mer, and 23-mer of similar structure was evaluated.






