SRC-CHOCOLATE-2020 · PRIMARY

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré & Jean-Luc Le Quéré · Molecules

Lifecycleactive

Published2020-04-15

DOI10.3390/molecules25081809

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Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

dark chocolatecocoagas chromatography–olfactometry

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CLM-CHOCOLATE-001

Odorants that distinguish dark chocolates ↗

A gas chromatography–olfactometry comparison of dark chocolates found that heterocyclic compounds such as furanones, pyranones, lactones, a pyrrole and a pyrazine played a prominent role among the odorants that distinguished their aromas, together with secondary alcohols, acids and esters.

Odorants that tell twelve dark chocolates apart, not a complete account of dark chocolate aroma.

EXTERNAL RECORD

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Permanent identifier smellbook:source:dark-chocolate-odorants-2020 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.