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Introducing “Synthesis and Identification of 3-Oxazolines in Cocoa”, published in the Journal of Agricultural and Food Chemistry. This study investigates the role of alternative 3‑oxazoline compounds as potential aroma precursors in cocoa and, in doing so, identifying a new avenue for optimizing cocoa aroma and improving the sensory qualities of other roasted food products. Read this Editors’ Choice article: https://go.acs.org/ejv