Cacao & Chocolate Flavor Library
Below is a list of aroma compounds, categorized by aroma type, their scientific name, and the flavors and aromas we associate them. There are also columns which give you some insight into which stage of the process they have been identified (at fermentation, at roasting, etc.), and a notes section with information such as how and when they may have been synthesized (formed). This list is a work in progress with data compiled from published books (listed in my library) and from the various research summaries I have posted in my blog.
Build your own Flavour Wheel!
Many of these aromas (the common name, not scientific name) are used to build the many flavor wheels and trees you see associated with chocolate. There is no ultimate flavor wheel or tool which exists. Even the flavour maps from chocolate sommelier courses are simply based on someone’s (informed) opinions, and not to be taken as doctrine.
The list here is intended to give you an idea of which aroma molecules have been identified and quantified in cocoa and chocolate to reinforce your perception of the flavours you taste in real vivo (real life). Download the blank flavour wheel here and fill it in/colour in the way that suits your own informed perception of fine chocolate. I encourage you to use words that are more specific to your culture of food and flavour!
If you want to understand the flavour of chocolate at a deeper level, the best way is to study the science of flavour. Check out the library in the Free Learning Center for a list of books that may help you understand the science of flavour.
