Flavor Descriptors For Chocolate Flavoring Concentrates

Describing  the taste of chocolate or chocolate flavoring concentrates

When it comes to the make up of cocoa and chocolate, chocolate flavoring has been extensively studied. The fat in chocolate, which is primarily derived from cocoa, is comprised of two saturated fatty acids, palmitic and stearic acids, and the monounsaturated oleic acid, in addition to a small amount (less than 5 percent) of other fatty acids.

Although consumption of saturated fats is thought to raise cholesterol, and thus raise the risk of heart disease, regular consumption of cocoa butter and chocolate has been repeatedly shown to not raise blood cholesterol.

Chocolate  Image

Chocolate Flavoring and Chocolate Flavoring Concentrate Descriptive Terms:

• Anialmic, skunky

• Astringent, Acidic, Harsh

• Bitter

• Botanical

• Caramellic, malty

• Cocoa Powder

• Coffee-burnt, rubbery, stale, roasted

• Dairy butter, fatty, milky, oily, sour

• Earthy, dirty, musty, sulific

• Fruit, Green

• Medicinal, phenolic

• Nutty, roasted, pyrazine

• Perfumey, flroal, haylike, rosy

• Spicy

• Sweet, semi[sweet

• Tea

• Tobacco

• Woody

• Fudgey

• Russet, cocoay

• Black, cocoay

Vanilla Notes:

• Beany

• Resinous

• Marshmallow

• Vanilin

• Ethyl vanilin

Descriptive Terms of Chocolate Flavoring and Chocolate Flavor Concentrates:

• Hershey Bar

• Oreo Cookie-black cocoa

• Devil's food cake

• Cocoa Powder

• Hot chocolate-Quik

• Milk Shake

• Ice Cream

• Hershey syrup

• Milk

• Malted milk balls

• Imported bars-Tobler

• Morsels-semi-sweet

• Dark chocolate

• White chocolate

• Truffle chocolate

• Liqueur

• Dutched

• Alkalized

Learn more about blackberry fruit and natural blackberry flavoring concentrates, cranberry fruit and cranberry flavoring concentrates click here

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Learn about flavoring concentrates

Sources: online searches flavoring industry and FONA Int.

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