The findings, published in the Journal of Agricultural and Food Chemistry, may help choccie companies control and improve the flavour of their products.
The German team tested two types of local dark chocolate with distinctive aromas. They then analysed the chemicals within the smell and found that various volatile compounds are directly responsible for the smell.
That explains why we crave the stuff just by catching a whiff of the fragrance.
If you ever wondered what substances make up roasted cocoa beans – the main ingredient for chocolate, researchers found the answer.
In a previous study, the same scientists from the German Federal Ministry of Economic Affairs and Energy found that the aroma of roasted beans comes from a host of substances.
Individually these smell like potato chips, human sweat, earth, cooked meat, peaches, raw beef fat, cooked cabbage, cucumber and honey.
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