Chocolate odor

Properties Sltly yellow liquid herbaceous, woody, fruity, chocolate odor. D 0.845-0.860, refr index 1.448. Sol in ale, fixed oils insol in water, propylene glycol. 

Yellowish-white solid brittle below 25 chocolate odor and taste dg° 0.858-0.864 mp 30-35 nff 1.4537-1-4578. Sapon. no. 188 195, Iodine no. 35 40, Insoluble in water slightly so] in alcohol so) in boiling abs ale very sol in chloroform, ether, benzene, petr ether. 

Codex has also defined the various types of cocoa butter ia commercial trade (10). Press cocoa butter is defined as fat obtained by pressure from cocoa nib or chocolate Hquor. In the United States, this is often referred to as prime pure cocoa butter. ExpeUer cocoa butter is defined as the fat prepared by the expeUer process. In this process, cocoa butter is obtained direcdy from whole beans by pressing ia a cage press. ExpeUer butter usuaUy has a stronger flavor and darker color than prime cocoa butter and is filtered with carbon or otherwise treated prior to use. Solvent extracted cocoa butter is cocoa butter obtained from beans, nibs, Hquor, cake, or fines by solvent extraction (qv), usuaUy with hexane. Refined cocoa butter is any of the above cocoa butters that has been treated to remove impurities or undesirable odors and flavors. 

Benzoe Siam resinoid is a reddish to light brown, viscous liquid with a long-lasting, chocolate-like, sweet, balsamic odor. It is used in perfumery for balsamic nuances and as a fixative [9000-72-0], [84012-39-5]. 

Numerous y- and 8-lactones were identified in Tokaji aszu grapes (Miklosy and Kerenyi, 2004 Miklosy et al., 2004). The odor notes of the y-lactones were described as resin- and caramel-like, roasted, or honey, while the 8-lactones exhibited characteristic notes of coconut, chocolate, and peach. The same lactones had been identified earlier from botrytized wines but not from normal wines (Schreier et al., 1976). Lactones are mostly found in oxidatively aged wines but seem to develop in fruit due to the oxidizing effect of B. cinerea, water loss, or Maillard reactions (Miklosy et al., 2004). 

Evaluating odor and flavor taints is frequently done with water, fatty food simulants (oil, chocolate, unsalted butter), hydrophilic powders (sugar, cornflour), or combined hydrophilic-hydrophobic matrices (milk or cream, biscuits) (Kilcast, 2003). The Robinson test often is used to evaluate materials for tainting potential. This test places the test material in a sealed container separated from the food simulant or test food at a relative humidity between 53% and 75%. After about 48 h, the test food is evaluated for taint compared to a control, using a discrimination method (Lord, 2003). Chocolate is frequently used as the food simulant for this test. Intensity of the taint may be evaluated using a... 

Schnermann, P, Schieberle, P. Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analysis. J. Agric. Food Chem. 1997,45, 867-872. 

Properties Yellowish-white solid chocolate-like taste and odor. D 0.858-0.864 (100/25C), mp... 

The odor is powerful, choking when undiluted, but becomes tolerable in extreme dilution, almost pleasant fruity, fermented with a peculiar note resembling that of roasted cocoa or coffee (Arctander, 1967). For Motoda (1979), it is apple or malt. Fors (1983) mentions other odor descriptions as burnt, sickly for GC eluates, musty, fruity aromatic at 100°C becoming burnt cheese at 180°C. It is described as fermented, pungent, fruity at a sniffing port in a headspace/GC analysis of freshly roasted coffee (Holscher and Steinhart, 1992a). Like C.ll, it is a key component in a brew with a high aroma impact (Pollien et al., 1998). The flavor of the (R)-isomer is chocolate-like (Chemisis, 1971). 

The product was described as having a roasty and earthy odor (Wagner et al., 1999) its flavor was described as chocolate and sweet at 6 ppm in water (Polak Frutal Works and Douwe Egberts, 1968), ethereal, burnt, cocoa (Chemisis, 1986). The odor threshold is 1 ppb in water (quoted in Fors, 1983) and a mean odor threshold of 200 xg/m3 air has been measured by Grosch et al. (1996) (135-270 p-g/m3 air, Wagner et al., 1999). 

The flavor is described as chocolate, praline (Chemisis, 1970). A mean odor threshold of 23 p-g/m3 air has been measured at the sniffing-port of a GC system by Grosch et al. (1996). Wagner et al. (1999) underlined the fact that the presence of a propyl group instead of an ethyl group increased the odor threshold by a factor of 230. The difference is even higher on introduction of an isopropyl or a butyl substituent. 

Tetramethylpyrazine has also been identified in numerous food flavors (TNO, 1997). The compound is apparently responsible for the characteristic odor of fermented soybean or natto . According the review by Fors (1983) it has a fermented soybean odor and a lard flavor mentioned odor thresholds varying from 10 to 1000 ppb in water (38 ppm in oil). For Calabretta (1978) it is similar to trimethylpyrazine (0.21) (pungent, chocolate-type in dilution) but without the intensity, and has an odor threshold of 1 ppm in water. The odor threshold is lOppm in water at 25 °C as measured by Koehler et al. (1971) and > 2000 xg/m3 air measured by Grosch et al. (1996). 

This product has a green and phenolic odor and taste at 4 ppm in water (Polak s-Douwe Egberts, 1968).The flavor is also described as burnt, animal, nutty, chocolate (Chemisis, 1972). 

Cocoa-6uifrr—Oleum ihet iromae (U. S>., Br.)—is, at ordinary temperatures, a whitish or yellowish solid of the consistency of tallow, and having an odor of chocolate and a pleasant taste it does not easily become rancid. The most reliable test of its purity is its fusing-pomt, which should not be much below 33 (91 .4 F.). 

The compound 2,6-dimethylpyrazine gives chocolate its odor and is used in flavorings. A valid Lewis structure is... 

USE In perfumery and some chocolate flavorings also in masking of odors. 

Thin, papery, reddish-brown, concavo-convex shells weak chocolate-like odor and taste. 

Liquid. FaiDt amine odor. An odor resembling chocolate has been detected iu some prepns. d]7 1.0200. bp,M 144". Volatile with steam. 1.4796. Miscible with water, ale. 

In addition to its uses as a herhal remedy, the primary use of cinnamaldehyde is as a food additive to enhance the flavor and/or odor of food products. It is used most commonly in cake mixes, chewing gums, chocolate products, synthetic cinnamon oils, cola drinks, ice creams, soft drinks, and vermouth. The compound is also added to a number of cosmetics and home care products to improve their odor. Such products include deodorants, detergents, mouthwashes, perfumes, sanitary napkins, soaps, and toothpastes. Finally, cinnamaldehyde is used to some extent in agriculture as an insecticide and fungicide. 

PHYSICAL PROPERTIES eolorless to white crystalline solid bitter, chocolate-like odor soluble in ethyl acetate, ethyl silicate, ethyl borate, 1-bromopropane, carbon disulfide. 

Chocarom Pyrazine isomers were isolated from the skin and flesh of potato Solanum tuberosum L.) cultivars after baking 4). 3,5-Dimethyl-2-isobutylpyrazine [2,5-dimethyl-3-(2-methylpropyl)-pyrazine] was isolated by Oruna-Concha, Craig, Duckham and Ames from the following potato cultivars - Cara, Nadine, Flanna and Marfona. 3,6-Dimethyl-2-isobutyl-pyrazine [3,5-dimethyl-2-(2-methylpropyl)pyrazine], was found by the same team in Cara and Marfona potato cultivars. 2,5-Dimethyl-3-isobutylpyrazine was also detected by Welty, Marshall and Grun in chocolate ice cream prepared from cocoa flavor (5). Both pyrazines were also found as key odorant compounds in dark chocolate by Counet, Callemien, Ouwerx and Collin (6). The role of amino acids in alkyl-substituted pyrazines formation in model systems containing pyruvaldehyde was examined by Mea (7). 2,5-Dimethyl-3-isobutylpyrazine was formed in the model system with valine. Both isomers were prepared synthetically by Chen (S) by reacting acetol, isobutyraldehyde and ammonium acetate, with low yield of 22.3%. Subsequent proprietary work by the author has improved the yield to 65%. 

Macroscopic Appearance Yellowish spots or circular or irregular lesions superficial rapidly reproducing on wet mushrooms and becoming chocolate brown and slimy with age. This bacterium has a dull gray to mucus-like brownish slime. It also has a mildly to strongly unpleasant odor. 

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