cocoa flavor

Cocoa flavor is a complex flavoring agent known primarily for imparting rich, chocolate-like notes characteristic of cocoa. This flavor is associated with the Maillard reaction, a chemical process that develops the dark, roasted cocoa aroma and taste. Cocoa flavor, sometimes referred to as cocoa flavor (dark) or cocoa-nut flavor, is a natural flavoring compound widely used in the flavor industry. It typically appears as a clear or lightly colored liquid or concentrate and is derived through thermal and enzymatic processes simulating cocoa bean roasting. The compound is synonymous with names such as cocoa-maillard reaction and cocoal reaction flavor nat. For further chemical and structural information, see the PubChem entry.

Cocoa flavor naturally occurs as a product of the Maillard reaction during cocoa bean roasting and is a key component of chocolate and cocoa-based products. It is extensively applied in manufacturing flavored goods across various categories, including baked goods, dairy products, confectionery, and beverages. According to the FEMA (US) guidelines, cocoa flavor is approved for use as a flavoring substance in food and beverage applications. Its characteristic sensory profile allows it to enhance products requiring a chocolate or cocoa note without direct inclusion of cocoa solids, offering versatility in formulation.

The physico-chemical properties of cocoa flavor are influenced by its complex mixture of volatile compounds formed primarily through Maillard reactions. These compounds contribute to its stability as a liquid flavoring agent under typical storage conditions, with resistance to moderate heat and light. The flavor’s molecular composition facilitates its solubility in various matrices, particularly in aqueous and lipid-containing food systems, enabling its use in diverse formulations. Its sensory profile depends on maintaining an appropriate balance of key aroma-active molecules, which must be preserved from degradation to retain authentic cocoa characteristics.

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Export Tariff Code:	3302.10.0000
Wikipedia:	View

Safety information

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

Safety in use information

Category:
flavored products of all types
Recommendation for cocoa flavor usage levels up to:
	not for fragrance use.

Safety references

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