VERIFIEDPRIMARY
Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations
Felix Frauendorfer & Peter Schieberle
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf060728kCLM-COCOA-002 · VERIFIED
Odorants with the highest odour activity in cocoa powder
Quantitation of the key odorants of a cocoa powder found odour activity values (concentration divided by odour threshold) above 100 for five of them: acetic acid, 3-methylbutanal, 3-methylbutanoic acid, phenylacetaldehyde and 2-methylbutanal.
One cocoa powder with 20% fat; odour activity values estimate importance; in the study a recombination of 24 odorants reproduced the typical cocoa-like odour.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
MOLECULES THIS CLAIM NAMES5
- acetic acid · Key odorant · the claim says “above 100 for five of them”
- 3-methylbutanal · Key odorant · the claim says “above 100 for five of them”
- 2-methylbutanal · Key odorant · the claim says “above 100 for five of them”
- 3-methylbutanoic acid · Key odorant · the claim says “above 100 for five of them”
- phenylacetaldehyde · Key odorant · the claim says “above 100 for five of them”
Each molecule page shows the other entries whose evidence names it. A molecule named here is not the whole smell.
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:highest-odour-activity-values-in-cocoa-powder · Graph record (JSON)
Dataset history In the SmellBook dataset since the dataset release of 2026-10-06 · sha256 5c7fe650477f.