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Chocolate — Ingredient · Foodgeist
Ingredient
Chocolate
Cook with Chocolate
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Highlighted compounds are flavor-active · click to view molecular profile
Pizza
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
chocolate cake→ is source of →Salmonella enterica serovar Thompson
“The source of infection for the Salmonella enterica serovar Thompson outbreak in the 10 schools of Busan Metropolitan City is chocolate cake.”
What science says
flavor pairing evidence
“Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes.”
chocolate characters→are generated during→post-harvest treatments and transformed into desirable odor notes in the manufacturing processes
“Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes.”
chocolate characters→originate in→flavor precursors present in cocoa beans
“Chocolate containing inulin with a higher degree of polymerisation (DP) had higher melting points, greater plastic viscosity and an increased flow behaviour index.”
chocolate containing inulin with higher DP→have→higher melting points, greater plastic viscosity, and increased flow behaviour index
“However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear.”
inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies→influence→chocolate flavor formation and relationships with final flavor quality