When you are feeling low, all that you need is dark chocolate. The strong aroma that emanates while unwrapping a chocolate bar is enough to enhance your craving. Dark chocolate, like wine, has several layers of scents from different flavors such as vanilla, banana, and vinegar. However, a team of researchers find how these flavors instill aroma published in “Journal of Agriculture and Food Chemistry”.
Chocolate is not limited to flavor, its taste is attributed to its aroma as well. Aroma also plays a significant factor working on par with many components that give us a unique sensory experience. Several studies have taken place to chalk out the compounds that aid in creating a scent in dark chocolates. Around 600 compounds have been contributing to making of a chocolate. However, very few are responsible for inducing aroma. So far it has been not clear that how much of each compound can result in dark chocolate scent? Michael Granvogl and Caroline Seyfried have taken it upon them to find out the facts behind the compounds responsible for smell of a dark chocolate.
Process of Identifying Compounds Adding to Aroma
The researchers bought two types of chocolates with different flavors, to identify the aroma compound. Using aroma extraction dilution analysis, they identify the compounds that may contribute to chocolate bar’s smell. They also measure the quantity of compounds using isotope dilution analysis. It is the first time in chocolate analysis that scientists found a substance such as violet scented ionone.
Later, using this collected data, the research team concluded that dark chocolates of two different flavors smells similar to the original chocolate bar.