SRC-DARKCHOCOLATE-2002 · PRIMARY

Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching

Christine Counet et al. · Journal of Agricultural and Food Chemistry

Lifecycleactive

Published2002-03-15

DOI10.1021/jf0114177

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-06 by an automated check. 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 2026-10-06 · corrections 0

TOPICS

dark chocolatekey odorantsconchinggas chromatography–olfactometry

CLAIMS USING THIS SOURCE1

CLM-CHOCOLATE-002

Three odorants with a chocolate note in dark chocolate ↗

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.

Odorants reported from the neutral/basic volatile fraction of dark chocolates sampled before and after conching.

MOLECULES NAMED IN CLAIMS FROM THIS SOURCE3

Claim CLM-CHOCOLATE-002

2-methylbutanal · Linked to the odour
3-methylbutanal · Linked to the odour
2-methylpropanal · Linked to the odour

SmellBook records only the molecules its own claims name from this source, in the role each claim states. The source may report others.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:dark-chocolate-odorants-2002 · Graph record (JSON)

Dataset history In the SmellBook dataset since the dataset release of 2026-10-06 · sha256 5c7fe650477f.