SRC-COCOA-2006 · PRIMARY

Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations

Felix Frauendorfer & Peter Schieberle · Journal of Agricultural and Food Chemistry

Lifecycleactive

Published2006-06-29

DOI10.1021/jf060728k

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-03 · corrections 0

TOPICS

cocoa powderaroma extract dilution analysisodour activity valuearoma recombination

CLAIMS USING THIS SOURCE1

CLM-COCOA-001

Key odorants of cocoa powder ↗

Aroma extract dilution analysis of cocoa powder revealed 35 odour-active compounds, and a recombinate of 24 of them at their natural concentrations reproduced the typical sweet, cocoa-like odour of the powder.

One cocoa powder with 20% fat.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:cocoa-powder-odorants-2006 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 389.