Whether entering a chocolate shop or taking a cake out of the oven, we often talk about the smell of chocolate. Does the term hide a lack of precision, or is there truly a distinct chocolate scent? This question is rich in insights and will give you plenty of opportunity to smell, then taste (of course) chocolate to further your own research…
Is there a molecule responsible for the smell of chocolate?
Made from a fruit, the cocoa pod, then transformed by fermentation, roasting, and mixed with sugar, chocolate is complex by definition. However, the most characteristic signature of its smell seems linked to a particular molecule: isovaleraldehyde. In high concentrations, it evokes a slightly cocoa-like smell. This component is also found in coffee and beer. In the case of chocolate, it is produced during the roasting of cocoa beans. This explains the lack of chocolate character sometimes attributed to unroasted bars.
Does the story end there? Not really… In fact, studies show that it is a combination of nearly 500 volatile compounds that define the smell of chocolate! However, scientists from the Zurich University of Applied Sciences (ZHAW) have identified a set of 25 molecules that can describe the basic olfactory profile of chocolate. Don't worry, even with this set, it's possible to make more than a quadrillion combinations, which is more than the number of stars in the observable universe…
Why decompose the scent of chocolate?
Firstly, by using even this basic set, it is possible to characterize the variety of chocolates. This is an essential exercise for professionals looking to create their own style. Similarly, thanks to this olfactory guide, consumers can better understand their personal preferences.
Beyond the question of style, decomposing the scent of chocolate helps to understand the influence of each manufacturing step on the final result. For example, the olfactory and gustatory profile of chocolate allows professionals to adjust the cocoa roasting time. Indeed, knowing which aromas are mainly associated with this stage, it is possible to refine the process to obtain the desired result. Similarly, the chocolatier-roaster can also check the quality of their cocoa. Despite heat treatment, moldy beans risk contaminating the olfactory profile of the chocolate.
The smell of chocolate, what does it really mean?
Whether entering a chocolate shop or taking a cake out of the oven, we often talk about the smell of chocolate. Does the term hide a lack of precision, or is there truly a distinct chocolate scent? This question is rich in insights and will give you plenty of opportunity to smell, then taste (of course) chocolate to further your own research…
Is there a molecule responsible for the smell of chocolate?
Made from a fruit, the cocoa pod, then transformed by fermentation, roasting, and mixed with sugar, chocolate is complex by definition. However, the most characteristic signature of its smell seems linked to a particular molecule: isovaleraldehyde. In high concentrations, it evokes a slightly cocoa-like smell. This component is also found in coffee and beer. In the case of chocolate, it is produced during the roasting of cocoa beans. This explains the lack of chocolate character sometimes attributed to unroasted bars.
Does the story end there? Not really… In fact, studies show that it is a combination of nearly 500 volatile compounds that define the smell of chocolate! However, scientists from the Zurich University of Applied Sciences (ZHAW) have identified a set of 25 molecules that can describe the basic olfactory profile of chocolate. Don't worry, even with this set, it's possible to make more than a quadrillion combinations, which is more than the number of stars in the observable universe…
Why decompose the scent of chocolate?
Firstly, by using even this basic set, it is possible to characterize the variety of chocolates. This is an essential exercise for professionals looking to create their own style. Similarly, thanks to this olfactory guide, consumers can better understand their personal preferences.
Beyond the question of style, decomposing the scent of chocolate helps to understand the influence of each manufacturing step on the final result. For example, the olfactory and gustatory profile of chocolate allows professionals to adjust the cocoa roasting time. Indeed, knowing which aromas are mainly associated with this stage, it is possible to refine the process to obtain the desired result. Similarly, the chocolatier-roaster can also check the quality of their cocoa. Despite heat treatment, moldy beans risk contaminating the olfactory profile of the chocolate.
Is the smell of chocolate the same for each of us?
While the Zurich study seems to simplify the olfactory study of chocolate, appearances can be deceiving. In reality, as scientists indicate, these are the main olfactory substances. The presence of different natural yeasts during fermentation, the type of sugar added, the type of milk, and many other factors complicate the organoleptic perception of chocolate. This is why it is possible to describe a chocolate with many more nuances than the 25 basic ones proposed.
Due to this complexity, the perception of chocolate makes tasting equally particular. Indeed, depending on each person's positive, neutral, or negative associations, the smell of chocolate highlighted by another olfactory compound can completely change the personal feeling. This explains why the same chocolate can be appreciated by one person and not by another, even though both generally like chocolate.
Want to test your sensory abilities? Take some chocolates – variety is important – and smell them using the tasting guide.
Main photo credit: Sebastian Coman Photography via Unsplash.
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