|
Aromas and notes
Animal: musk, raw meat, leather, meat, fish.
Citrus: orange , lemon, mandarin, citron, bergamot.
Berry : redcurrant, blackberry, blueberry, blueberry, blackcurrant, goji.
Woody : wood, lignin, phenolic, conifer.
Caramel : caramel, maple syrup, honey, molasses, speculoos
Chemical : burned, petroleum, soap, solvent, ethanol.
Spicy : pepper, anise, vanilla, licorice, cinnamon, cloves.
Floral : lavender, rose, jasmine, elderberry, acacia, magnolia.
Cheese : milk, butter, cheese, yeast, whey, yogurt.
Fruity : plum, apricot, date, peach, grape, pear, strawberry.
Herbaceous: mint, thyme, basil, coriander, rosemary.
Nuts : hazelnut, almond, cashew, peanut, tonka.
Undergrowth : humus, dead leaves, peat, lichen.
Roasted: toast, coffee, cocoa, tobacco, popcorn.
Tropical: passion fruit, pineapple, banana, lychee, jackfruit.
Plant: hay, mushroom, algae, moss, vegetable.
|
Variety of cocoa
Theobroma cacao L, cv. Trinitary. Theobroma cacao L, cv. Forastero
Theobroma cacao L, cv.. Nacional
Theobroma cacao L, cv.. Criollo
|
