Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“The levels of most important odorants were generally higher at high roasting temperature (150C) but decreased significantly (P < 0.05) with increased conching duration from 6–10 h at 80C.”
conching duration → affects → aroma volatiles
“Roasting at high temperature (120C or 150C), coupled with short-time conching (6–8 h) or no conching, makes the difference between heap- and tray-fermented samples more pronounced.”
roasting and conching conditions → affects → aroma volatiles
“Additionally, GC-MS analysis of chocolate samples revealed that while most short-chain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters”
short-chain esters → evaporate → during conching
“Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization.”
complex biochemical modifications of bean constituents → are altered by → thermal reactions in roasting and conching and in alkalization
“Chocolate production consists of a multistep process which, starting from cocoa beans, involves fermentation, drying, roasting, nib grinding and refining, conching, and tempering.”
chocolate production → involves → fermentation, drying, roasting, nib grinding and refining, conching, and tempering