enzymes that break these down into the
building blocks of flavor. The second factor is
the complexity of chocolate’s preparation,
which combines the chemical creativity of
microbes and of high heat.
Among the flavors that an attentive taster
can detect in chocolate are these:
From the bean itself, astringency and
bitterness (phenolic compounds,
theobromine)
From the fermented pulp, the flavors of
fruits and wine and sherry and vinegar
(acids, esters; alcohols; acetaldehyde;
acetic acid)
From the self-digested bean, almond and
dairy and flowery notes (benzaldehyde;
diacetyl and methyl ketones; linalool)
From roasting and the browning
reactions, roasted, nutty, sweet, earthy,
flowery, and spicy notes (pyrazines and
thiazoles; phenyls; phenylalkanals;
dienals), as well as a more pronounced