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Review of Related Literature

This chapter reviews related literature from various sources to enrich the study. Previous studies have found that odors can influence facial attractiveness and emotional evaluation. Dark chocolate has a complex aroma due to over 600 compounds, but only a few activate olfactory receptors to create the smell. A new study is the first to successfully characterize the key aroma compounds in dark chocolate, finding that more than 25 compounds are needed to simulate the overall aroma. Roasted cocoa beans contain beta-ionone, which gives roses their fragrance.

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651 views

Review of Related Literature

This chapter reviews related literature from various sources to enrich the study. Previous studies have found that odors can influence facial attractiveness and emotional evaluation. Dark chocolate has a complex aroma due to over 600 compounds, but only a few activate olfactory receptors to create the smell. A new study is the first to successfully characterize the key aroma compounds in dark chocolate, finding that more than 25 compounds are needed to simulate the overall aroma. Roasted cocoa beans contain beta-ionone, which gives roses their fragrance.

Uploaded by

Ryle Aquino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents the literature and studies which came from

various sources and with which the researchers have reviewed for the

enrichment and enhancement of the study.

According to Andrew McDougall, perfumes and scented products have

been used for centuries as a way to enhance overall personal appearance, and

with previous studies showing that attractiveness could be influenced by smell,

this is the first study looking at whether odors influence the actual visual

perception of facial features or alternatively, how faces are emotionally

evaluated by the brain.

According to Kay Vandette’s article published on earth.com, dark

chocolate is comprised of multiple flavors and scents that work together to

create a rich sensory experience. Bitter chocolate mixed with cocoa butter and

sugar with hints of vanilla, fruit, or spices makes dark chocolate a treat that’s

hard to say no to and one of the most widely consumed luxury foods

worldwide. Dark chocolate has a strong fragrance that easily tingles the taste

buds, but when it comes to pinpointing the subtle notes, intense flavors, and

the lingering aftertastes that go into dark chocolate to recreate the scent, food

scientists have been unable to crack the code until now.


The mouthwatering aroma of chocolate is down to a chemical that gives

roses their fragrance, according to a new study.

Roasted cocoa beans are rich in beta-ionone - found in perfume and

essential oils, say scientists.

In a new study by Dr Carolin Seyfried of the Technical University of

Munich, the researchers replicated the complex mixture of scents that make

dark chocolate by starting from scratch.

Over the last century, 600 compounds have been identified in chocolate,

but just a few of these compounds activate our olfactory receptors and create

the smell of chocolate. Past research has identified the compounds that create

milk and dark chocolate, but less is known about how much of each is needed

to actually build the scent.

Previous studies have identified compounds responsible for the scent of

milk and dark chocolates.

But it has been unclear how much of each component is needed to make

something smell specifically like dark chocolate.

So, Dr Seyfried and co-author Dr Michael Granvogl decided to build the

scent from scratch for the first time.

They said: "In summary, this study is the rst to successfully characterise

the key aroma compounds in dark chocolate.


"Owing to its production with fermentation and roasting steps, the aroma

of chocolate and cocoa products is very complex, containing a relatively high

number of odorants, and thus more than 25 compounds were needed to

simulate the overall aroma."

The researchers were funded by the Research Association of the German

Food Industry through the German Federal Ministry of Economic Affairs and

Energy.

An earlier study by the same group found the aroma of roasted cocoa

beans - the key ingredient for chocolate - emerges from a host of substances.

Individually these smell like potato chips, cooked meat, peaches, raw

beef fat, cooked cabbage, human sweat, earth, cucumber and honey.

Chocolate pioneer Professor Peter Schieberle, who runs the lab, says: "To

develop better chocolate, you need to know the chemistry behind the aroma

and taste substances in cocoa and other ingredients.

"That understanding must begin with the flavor substances in the raw

cocoa bean, extend through all the processing steps and continue as the

consumer eats the chocolate.

"When you put chocolate in your mouth, a chemical reaction happens.

Some people just bite and swallow chocolate. If you do that, the reaction

doesn't have time to happen, and you lose a lot of flavour."


Chocolate is made from cocoa beans, the seeds of the cacao tree. But

they have to be processed to bring out their characteristic flavour.

This starts with fermentation, in which the moist seeds sit for days in

baskets covered with banana leaves while yeasts and bacteria grow on the

beans and alter their nature.

The beans are dried in the sun and then roasted. Worldwide, about 3

million tons of cocoa are produced each year.

Cocoa production developed over the years by trial and error, not by

scientific analysis, so the substances that give chocolate its subtle flavours

were largely unknown.

Over the past three decades Prof Schieberle's team has uncovered many

secrets of chocolate's allure

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