Chocolate Flavor

Product Attribute

Introduction

Chocolate flavor essence is a food additive.
It mimics unique chocolate flavor and is widely used.
It gives various products an attractive chocolate taste.
I. Composition
Flavor Substances
Cocoa-derived Components
Core flavor comes from compounds in cocoa bean processing.
Theobromine gives chocolate its unique bitter taste.
Fatty acids and volatile substances from cocoa butter add aroma.
Maillard Reaction Products
Maillard reaction in chocolate makes pyrazines and furans.
Pyrazines like 2,5-dimethylpyrazine add roasted flavor.
Furan compounds add sweet aroma to chocolate flavor.

Sensory Characteristics

Aroma
Rich, iconic chocolate aroma. Cocoa bean scent first, then sweet – roasted blend. Attractive, evokes chocolate longing, gives pleasant smell.
Taste
Typical chocolate taste. Rich sweet, balanced by cocoa bitterness. Forms sweet – bitter flavor. With cream & nut notes, enriches taste, long aftertaste like good chocolate.

Application

Beverage Industry
Drinks: Widely used in milk and hot beverages for flavor.
Coffee and Tea: Added to create new flavors like mocha and milk tea.
Energy Dries: Some use it to improve flavor while replenishing energy.
Baked Goods Industry
Cake: Gives pure flavor to cakes like black forest.
Bread: Adds sweet flavor and an appealing color to bread.
Biscuits: Makes cookies have a rich, sweet taste and flavor.
Candy Industry
Candies: Key for flavor in hard candies, fudge, and beans.
Other Candies: Added to make fruit and milk candies with unique flavors.
Other Fields
Ice Cream: Provides rich flavor for classic ice cream.
Sauces: Enhances flavor of sauces and syrup for food.
Dairy Products: Used to develop new flavored yogurt and cheese.