{"kind":"smellbook-citation-package","schemaVersion":"1.0","entry":{"name":"Dark Chocolate","recordId":"SB-0019","urn":"smellbook:smell:dark-chocolate","resolver":"https://smellbook.com/id/smell/dark-chocolate","url":"https://smellbook.com/smells/dark-chocolate","revision":5,"updatedAt":"2026-10-06"},"cite":{"text":"SmellBook. (2026). Dark Chocolate (revision 5, 2026-10-06). SmellBook Public Atlas. smellbook:smell:dark-chocolate. https://smellbook.com/smells/dark-chocolate","bibtex":"@misc{smellbook_dark_chocolate_r5,\n  author = {{SmellBook}},\n  title = {Dark Chocolate},\n  year = {2026},\n  note = {SmellBook Public Atlas, revision 5, 2026-10-06, smellbook:smell:dark-chocolate},\n  url = {https://smellbook.com/smells/dark-chocolate}\n}","ris":"TY  - ENCYC\nID  - smellbook-dark-chocolate-r5\nTI  - Dark Chocolate\nAU  - SmellBook\nT2  - SmellBook Public Atlas\nPY  - 2026\nDA  - 2026/10/06\nET  - revision 5\nUR  - https://smellbook.com/smells/dark-chocolate\nN1  - SB-0019; smellbook:smell:dark-chocolate; resolver https://smellbook.com/id/smell/dark-chocolate\nER  - "},"dataset":{"release":"2026-11-11","export":"https://smellbook.com/data/graph-export.json","sha256":"6e1112d672ccd0f7b5a892a2dde1dbb45f737814a338891970d3a4e25ba72e18","releases":"https://smellbook.com/dataset-releases"},"evidence":[{"evidenceClass":"scientific","label":"Scientific evidence","claims":[{"id":"CLM-CHOCOLATE-001","urn":"smellbook:claim:odorants-that-distinguish-dark-chocolates","resolver":"https://smellbook.com/id/claim/odorants-that-distinguish-dark-chocolates","title":"Odorants that distinguish dark chocolates","text":"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.","scope":"Odorants that tell twelve dark chocolates apart, not a complete account of dark chocolate aroma.","supportCheck":{"method":"phrase-in-abstract","description":"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."},"sources":[{"id":"SRC-CHOCOLATE-2020","urn":"smellbook:source:dark-chocolate-odorants-2020","resolver":"https://smellbook.com/id/source/dark-chocolate-odorants-2020","kind":"PRIMARY RESEARCH","title":"Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study","authors":"Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré & Jean-Luc Le Quéré","publisher":"Molecules","date":"2020-04-15","doi":"10.3390/molecules25081809","url":"https://doi.org/10.3390/molecules25081809","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-02","dateConfirmedTo":"day"}}]},{"id":"CLM-CHOCOLATE-002","urn":"smellbook:claim:three-odorants-with-a-chocolate-note","resolver":"https://smellbook.com/id/claim/three-odorants-with-a-chocolate-note","title":"Three odorants with a chocolate note in dark chocolate","text":"Aroma extract dilution analysis of dark chocolates revealed 33 potent odorants, three of which the study described as having a strong chocolate flavour: 2-methylpropanal, 2-methylbutanal and 3-methylbutanal.","scope":"Odorants reported from the neutral/basic volatile fraction of dark chocolates sampled before and after conching.","supportCheck":{"method":"phrase-in-abstract","description":"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."},"sources":[{"id":"SRC-DARKCHOCOLATE-2002","urn":"smellbook:source:dark-chocolate-odorants-2002","resolver":"https://smellbook.com/id/source/dark-chocolate-odorants-2002","kind":"PRIMARY RESEARCH","title":"Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching","authors":"Christine Counet et al.","publisher":"Journal of Agricultural and Food Chemistry","date":"2002-03-15","doi":"10.1021/jf0114177","url":"https://doi.org/10.1021/jf0114177","passages":[],"citationCheck":{"method":"crossref","checkedOn":"2026-10-06","dateConfirmedTo":"day"}}]}]}],"evidenceBoundary":"Claims are grouped by evidence class and never merged. A historical claim records what its source wrote, about its own time, an earlier time or a time it does not state; it does not describe the present. PREDICTED links are never VERIFIED and are not included.","rights":{"licenceStatus":"not-yet-granted","note":"Citing an entry or dataset records what was read; it does not grant a licence. No licence has yet been granted for SmellBook-created datasets. They are publicly readable; reuse beyond citation and quotation needs permission until a licence is published.","sourceText":"No text from any source is included: only citations, passage locations and SmellBook's own wording."},"provenance":{"record":"https://smellbook.com/data/smells/dark-chocolate.json","history":"https://smellbook.com/data/entity-history.json","methodology":"https://smellbook.com/methodology"}}