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Chocolate Science and Technology
Table 11.2
Key flavour volatiles identified in dark chocolate
No.
Flavour compound
Odour descriptiona
1 2 3 4 5 6 7
Alcohols 1-Pentanol 2,4-Hexadien-1-ol 3-Methyl pentanol 2-Heptanol Benzyl alcohol 3,7-Dimethyl-1,6-octadien-3-ol (linalool ) 2-Phenylethanol
Flowery , floral , fruity (low) Caramel-like, sweet , honey
8 9 10 11 12 13 14 15 16 17 18
Aldehydes 2-Methylpropanal (isobutanal ) 2-Methylbutanal 3-Methylbutanal 2-Methyl-2-butenal 3-(Methylthio)propionaldehyde (methional ) Heptanal Benzaldehyde Phenylacetaldehyde Nonanal 2-Phenyl-2-butenal 2-Phenyl-5-methyl-2-hexenal
19 20 21 22 23 24
Esters Ethyl benzoylformate Ethyl benzoate Ethyl octanoate 2-Phenylethylacetate Ethyl cinnamate Acetate (acetic acid)
25 26 27 28 29
Ketones 2,3-Butanedione (diacetyl ) 2-Heptanone 4-Methylcyclohexanone 3-Hydroxy-2-butanone 3,4,4-Trimethyl-2-cyclopenten-1-one
37
Furans Dihydro-2-methyl-3(2H )-furanone Furancarboxaldehyde (furfural ) Furfuryl alcohol (furfurol ) 1-(2-Furanyl)ethanone (acetylfuran) 5-Methyl-2-furancarboxaldehyde 2,5-Dimethyl-4-hydroxy-3(2H )furanone (Furaneol ) 5-Ethenyltetrahydro-R,R,5-trimethyl-cis-2-furanmethanol (linalool oxide) 3-Phenylfuran
38
Hydrocarbons Methylbenzene (toluene)
39
Nitrogen compounds Benzonitrile
40
Pyrans 3,4-Dihydro-8-hydroxy-3-methyl-1H-2-benzopyran-1-one
30 31 32 33 34 35 36
Chocolate Chocolate Chocolate Potato Nutty Flowery , sweet , honey Cocoa, roasted Roasted
Honey , sweet Fruity , floral (low) Astringent , vinegar Buttery (low)
Caramel-like, sweet Caramel-like, sweet
Caramel-like, sweet Fruity , floral/flowery (low) Cocoa, green, nutty