Cocoa chemistry
Chocolate flavour origins
Published: 15/10/2008, by Samanatha Madell
Flavour is essentially caused by the combined effects of aroma, plus tastes (tastes being: bitter, acidic, sweet, salty, and umami).
Scientists have so far identified more than 600 volatile chemicals in cocoa and chocolate, which collectively make up the classic aroma of chocolate.
The tastes that occur naturally in cocoa are primarily bitterness, and (especially after fermentation) acidity. Sweetness is added to cocoa, usually in the form of sugar. And sometimes, poor fermentation, drying, or roasting techniques might result in the production of umami-type tastes, such as hamminess.
The flavour of chocolate - while incredibly complex, and practically impossible to synthesise - is not quite as mysterious as most people seem to believe. Below, I've outlined what is known about chocolate flavour development.