VERIFIEDPRIMARY
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
DOI 10.3390/molecules25081809CLM-CHOCOLATE-001 · VERIFIED
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.
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), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:odorants-that-distinguish-dark-chocolates · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.