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acetic acid

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acetic acid

Common name for ethanoic acid.



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During roasting, more water and acetic acid evaporate, and the substances that were formed during fermentation begin to develop the chocolate-y flavors you know and love.
Further, the company has verified that acetic acid plays a role in the suppressive effect.
During World War II, it was used as a source of wood methanol and acetic acid, but over the years, science has modernized this old process.
 
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