chocolate

General Material Information

Trivial Name	chocolate
FDA Mainterm	White chocolate
Synonyms	ambrosia bittersweet chocolate dark chocolate milk chocolate peter's chocolate veliche chocolate white chocolate wilbur chocolate dezaan merckens unicao

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Literature & References

None found

Publications by PubMed
Background music genre can modulate flavor pleasantness and overall impression of food stimuli.
Attention mediates the effect of nutrition label information on consumers' choice. Evidence from a choice experiment involving eye-tracking.
Yeasts are essential for cocoa bean fermentation.
Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
Influence of packaging information on consumer liking of chocolate milk.
Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.
Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28.
Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
Changes in dark chocolate volatiles during storage.
Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment.
The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
Pilot study on which foods should be avoided by patients with psoriasis.
Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
Texture, not flavor, determines expected satiation of dairy products.
Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.
Increased neural processing of rewarding and aversive food stimuli in recovered anorexia nervosa.
Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
Impact of storage on dark chocolate: texture and polymorphic changes.
Measuring acceptance of milk and milk substitutes among younger and older children.
Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry.
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
The insular taste cortex contributes to odor quality coding.
Expiration: the moment we experience retronasal olfaction in flavor.
Discovering terroir in the world of chocolate.
Diminished neural processing of aversive and rewarding stimuli during selective serotonin reuptake inhibitor treatment.
Effects of estradiol on food intake and meal patterns for diets that differ in flavor and fat content.
Processed dairy beverages pH evaluation: consequences of temperature variation.
Neural representation of reward in recovered depressed patients.
Evidence for remembering when events occurred in a rodent model of episodic memory.
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.
Authentication and traceability study of hazelnuts from piedmont, Italy.
Clinical benefit and preservation of flavonols in dark chocolate manufacturing.
Flavor formation and character in cocoa and chocolate: a critical review.
Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes.
Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products.
Assessing the role of color cues and people's beliefs about color-flavor associations on the discrimination of the flavor of sugar-coated chocolates.
Sensorial evaluation of nutritional supplements (PROGRESA) enriched with 3 different forms of iron in a rural Mexican community.
Accuracy of self-report in detecting taste dysfunction.
Chocolate milk and the Hispanic consumer.
Bubble-included chocolate: relating structure with sensory response.
Quantification of flavor-related compounds in the unburned contents of bidi and clove cigarettes.
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.
Impact of ingredient labeling practices on food allergic consumers.
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans.
Dietary restraint and US devaluation predict evaluative learning.
The microbiology of cocoa fermentation and its role in chocolate quality.
Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute.
The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
Concentrations of nine alkenylbenzenes, coumarin, piperonal and pulegone in Indian bidi cigarette tobacco.
Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
The science and complexity of bitter taste.
Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.
Relation between PROP taster status and fat perception, touch, and olfaction.
Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.
Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
Perception of sweetness intensity determines women's hedonic and other perceptual responsiveness to chocolate food.
Effect of sucrose in breakfast items on pleasantness and food intake in the elderly.
The influence of flavor and color on drink identification by children and adults.
Sensory properties of chocolate and their development.
Chocolate: a flavor and texture unlike any other.
The effects of calories and taste on habituation of the human salivary response.
Food cravings in relation to body mass index, restraint and estradiol levels: a repeated measures study in healthy women.
Potential utilization of algal protein concentrate as a food ingredient in space habitats.
Hepatic portal glucose infusions decrease food intake and increase food preference.
Comparison of aspartame- and fructose-sweetened layer cakes: importance of panels of users for evaluation of alternative sweeteners.
Flavor preferences, food intake, and weight gain in baboons (Papio sp.).

Other Information

FDA Listing of Food Additive Status:	View
Wikipedia:	View

Suppliers

Amecan

Cargill, Inc.

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Chocolate
chocolate, chocolate dark chocolate, chocolate white chocolate
General comment	Chocolate

Potential Uses

Applications	flavoring agents food additives
Flavoring purposes	Chocolate, Chocolate cocoa

Safety Information

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:
flavoring agents, food additives
Recommendation for chocolate usage levels up to:
	not for fragrance use.

Safety references

None found