Source: Pixabay
A good, rich dark chocolate can be described as cocoa-like, acidic, fruity or even floral, but what compounds are responsible for these sensations? The researchers leading this study answered this question and showed, for the first time, that they could decode the flavor attributes at the molecular level. Using aroma extract dilution analysis, they identified and quantified several compounds associated with the fine flavor properties in a set of reference chocolates that are used to train sensory panelists.
Source: pubs.acs.org
