chocolate flavor
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
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    Flavor Demo Formulas
Category: flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
 
Flavor Type: chocolate
 
 chocolate  cocoa  burnt  bitter  powdery  roasted  vegetable  
Taste Description:
Feel like rich melting chocolate?
chocolate
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Abelei Flavors
Chocolate Flavor
for Sweet - Brown
Abelei Flavors
Chocolate Flavor
Organic
Advanced Biotech
CHOCOLATE FLAVOR 288 NATURAL
Advanced Biotech
CHOCOLATE SUPREME OS NATURAL
Advanced Biotech
CHOCOLATONE 401 NATURAL
Advanced Biotech
CHOCOLATONE EEC NATURAL
Advanced Biotech
CHOCOLATONE NATURAL
Beck Flavors
Chocolate Flavor
for alcoholic beverages
Beck Flavors
Chocolate Flavor
for coffee
Beck Flavors
Chocolate Flavor
for dairy
Beck Flavors
Chocolate Flavor
for sweets
Bell Flavors & Fragrances
chocolate flavor
BeYonde
Chocolate E-Liquid Flavour
BeYonde
Chocolate No2 E-Liquid Flavour
Blue Pacific Flavors
Chocolate Flavor For Confectionery
Blue Pacific Flavors
Chocolate Flavor Natural Liquid
Blue Pacific Flavors
Chocolate Flavor Organic-Compliant
Conmax Flavors
Chocolate Flavor
De Monchy Aromatics
Chocolate Flavour Standard
Flavor: nutty, cocoa, chocolate
E.A. Weber Flavors
Chocolate Flavor
Artificial, MWNI, Nat & Art, Nat & Art (0.1% Topnote), Natural, WONF
ENNOLYS
Ennallin Butter mix
Flavor: characteristic
Feel like rich melting chocolate?
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Chocolate Delight Flavor
Flavor Dynamics
Chocolate Flavor
Flavor Dynamics
Rich Chocolate Flavor
Flavor Laboratories
Chocolate Flavor
Flavor Producers
Chocolate Flavor
Fleurchem
chocolate flavor
Golden Frog Trading Manufacturing
Chocolate Flavor
H. B. Taylor
Chocolate Flavors
Kerry
Chocolate Flavors
Lionel Hitchen
Chocolate Flavor
Mission flavors & fragrances
Chocolate Flavor
Nactis Flavours
Chocolate cocoa-honey Flavour
Natural Flavors
Chocolate Flavor Natural
Omega Ingredients
Chocolate Flavour
Omega Ingredients
Chocolate SigNATURE®
Shank's Extracts
Chocolate Flavor, Artificial
Shank's Extracts
Chocolate Flavor, Natural and Artificial
Shank's Extracts
Chocolate Syrup, Natural and Artificial
Synthite Industries
Chocolate flavour
The John D. Walsh Company
Chocolate #C12479 (coffee applications)
The John D. Walsh Company
Chocolate Avalanche #C21512 (coffee applications)
The John D. Walsh Company
Chocolate PWD, N&A P7277
The John D. Walsh Company
Chocolate, Natural & Artificial # 057326 A
The John D. Walsh Company
Chocolate, Natural & Artificial # 057911 SP0551 Powder
The John D. Walsh Company
Natural Chocolate Flavor WONF 596565 A
The Perfumers Apprentice
Chocolate Flavor
The Perfumers Apprentice
Double Chocolate (Clear) Flavor
Ultra International
CHOCOLATE – 66976/FL
Pharmaceuticals
Virginia Dare
Chocolate Flavor
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Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavored products of all types
Recommendation for chocolate flavor usage levels up to:
 not for fragrance use.
 
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Safety References:
None found
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References:
None found
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Other Information:
Export Tariff Code: 3302.10.1000
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
aldehydic
aldehydic
isovaleraldehydeFL/FR
balsamic
 amyl phenyl acetateFL/FR
 butyl cinnamateFL/FR
 prenyl benzoateFL/FR
chocolate
isoamyl phenyl acetateFL/FR
isobutyl phenyl acetateFL/FR
 chocolate pyrazine AFL/FR
 chocolate tinctureFL/FR
 cocoa oleoresinFL/FR
2,4,5-trimethyl thiazoleFL/FR
 vanillyl ethyl etherFL/FR
cocoa
 cocoa absoluteFL/FR
 cocoa resinoidFL/FR
 theobroma cacao extractFL/FR
fermented
 valeraldehydeFL/FR
floral
alpha-amyl cinnamyl acetateFL/FR
 benzyl phenyl acetateFL/FR
green
 phenyl acetaldehydeFL/FR
 syringaldehydeFL/FR
honey
 butyl phenyl acetateFL/FR
 phenyl acetic acidFL/FR
musty
 hazelnut pyrazineFL/FR
naphthyl
para-methyl anisoleFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-methyl pyrazineFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
2,3,5-trimethyl pyrazineFL/FR
popcorn
2-acetyl pyrazineFL/FR
 cocoa essenceFL/FR
vanilla
 ethyl vanillin isobutyrateFL/FR
 vanillinFL/FR
 vanillyl isobutyrateFL/FR
 
For Flavor
 
No flavor group found for these
 amyl phenyl acetateFL/FR
 butyl cinnamateFL/FR
 chocolate pyrazine AFL/FR
 chocolate pyrazine BFL
 prenyl benzoateFL/FR
bitter
 cocoa pyrazines base (mixture of pyrazines)FL
 methyl ethoxypyrazineFL
chocolate
 chocolateFL
 chocolate distillatesFL
 chocolate essenceFL
 chocolate extractFL
milk chocolate flavorFL
german chocolate flavorFL
dark chocolate flavorFL
bavarian chocolate flavorFL
bitter chocolate flavorFL
dutch chocolate flavorFL
hot chocolate flavorFL
bittersweet chocolate flavorFL
mexican chocolate flavorFL
semi sweet chocolate flavorFL
swiss chocolate flavorFL
 chocolate nibsFL
 chocolate tinctureFL/FR
 chocolate vanilla flavorFL
 cocoa essenceFL/FR
 cocoa oleoresinFL/FR
 cocoa powder distillatesFL
 cocoa propanalFL
 creme de cocoa flavorFL
 mocha cream flavorFL
cocoa
isobutyl phenyl acetateFL/FR
 butyraldehydeFL
 cacao flavorFL
 chocolate enhancersFL
 cocoaFL
 cocoa absoluteFL/FR
 cocoa bean powderFL
 cocoa distillatesFL
 cocoa flavorFL
 cocoa liquorFL
 cocoa liquor distillatesFL
 cocoa nib distillatesFL
 cocoa resinoidFL/FR
2-methyl furanFL
 syringaldehydeFL/FR
 theobroma cacao extractFL/FR
 theobroma cacao nib extractFL
earthy
alpha-amyl cinnamyl acetateFL/FR
 tamarind distillatesFL
fatty
 cocoa butter distillatesFL
floral
isoamyl phenyl acetateFL/FR
 phenyl acetic acidFL/FR
fruity
isovaleraldehydeFL/FR
honey
 benzyl phenyl acetateFL/FR
 butyl phenyl acetateFL/FR
 phenyl acetaldehydeFL/FR
malty
 yeast thiazolineFL
musty
 hazelnut pyrazineFL/FR
2,3,5-trimethyl pyrazineFL/FR
naphthyl
para-methyl anisoleFL/FR
nutty
3,5(6)-cocoa pyrazineFL
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-methyl pyrazineFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
2,4,5-trimethyl thiazoleFL/FR
roasted
2-acetyl pyrazineFL/FR
rummy
 vanillyl ethyl etherFL/FR
vanilla
 ethyl vanillin isobutyrateFL/FR
 vanillinFL/FR
 vanillyl isobutyrateFL/FR
winey
 valeraldehydeFL/FR
 
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Potential Uses:
 chocolateFR
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
 chocolate #C12479 (coffee applications)
 chocolate – 66976/FL
 chocolate avalanche #C21512 (coffee applications)
 chocolate delight flavor
rich chocolate flavor
 chocolate flavor 288
 chocolate flavor 288 natural
 chocolate flavor for confectionery
 chocolate flavor natural
 chocolate flavor natural liquid
 chocolate flavor organic-compliant
natural chocolate flavor wonf 596565 A
 chocolate flavors
RTU chocolate icing
 chocolate PWD, N&A p7277
 chocolate, natural & artificial # 057326 A
 chocolate, natural & artificial # 057911 SP0551 powder
 chocolatone (Advanced Biotech)
 chocolatone 401 (Advanced Biotech)
 chocolatone 401 natural (Advanced Biotech)
 chocolatone EEC (Advanced Biotech)
 chocolatone EEC natural (Advanced Biotech)
 chocolatone natural (Advanced Biotech)
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Articles:
Google Patents: Chocolate flavor manipulation
PubMed: Yeasts are essential for cocoa bean fermentation.
PubMed: Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
PubMed: Changes in dark chocolate volatiles during storage.
PubMed: Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment.
PubMed: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
PubMed: Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
PubMed: Effects of estradiol on food intake and meal patterns for diets that differ in flavor and fat content.
PubMed: Flavor formation and character in cocoa and chocolate: a critical review.
PubMed: Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes.
PubMed: Chocolate milk and the Hispanic consumer.
PubMed: The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
PubMed: Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
PubMed: Perception of sweetness intensity determines women's hedonic and other perceptual responsiveness to chocolate food.
PubMed: Sensory properties of chocolate and their development.
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