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 with that aroma compound. There is also a list of that notes at what sage in the process these flavours were either formed and/or identified by various research studies.
The list is best viewed on a computer as opposed to mobile phone. If you cannot see the list, please try another browser.
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 list which exists. They are built around the most common aromas found both in vivo (by tasting) and in vitro (in the lab), and often adapted to regional and cultural tastes.
The list here is intended to give you an idea of which aroma molecules have been identified, and to offer an idea of why fine chocolate has such a complex array of flavours such as floral, fruity, nutty, and so on. Keep in mind that some aroma molecules identified don’t necessarily imply we will detect them or they will greatly influence the flavour of the product they are identified in.
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 Academy for a list of books that may help you understand the science of flavour.