Chocolate

 The aroma of cocoa is due to several hundred chemical molecules that develop during the fermentation and roasting phases of cocoa beans: especially in roasting, the high temperature causes the so-called Maillard reaction to develop between the amino acids and the sugars present in the structure of the beans. This reaction leads to the formation of all the volatile molecules that then develop the typical olfactory profile described by expert sensory analysts as aromatic, toasted, smoky, woody, earthy, malty, vanilla, floral, fruity.

Among the main chemical molecules that we therefore find in the aroma of cocoa are alcohols such as benzyl alcohol, butanol, ethanol, acids such as phenylacetic acid and esters such as ethyl acetate and benzyl acetate: all these molecules participate in the floral smell that is often found in cocoa. Its sweet and fatty fruity odors are instead due to the presence of aldehydes such as butanal, phenylacetaldehyde, benzaldehyde and ketones such as diacetyl and acetophenone. Finally, methoxy pyrazines and phenols (guaiacol) constitute the toasted/tobacco/earthy odors.

It is an aroma that comes from barrel aging or wine aging. The wines in which it is easier to find this aroma are: Syrah, Malbec, Merlot, Grenache (for example Châteauneuf-du- Pape), Australian Merlot.

Train yourself to recognize the aroma of Chocolate with the 24 Aromas of Wine kit.