Chocolate has long been the favorite snack of many, and recent studies have shown multiple positive health benefits of eating dark chocolate in particular, encouraging production and consumption of very high cacao content bars. We have quantified some of the changes that occur to the amount of known flavor compounds contained in a locally made artisan chocolate. The bars we chose were 70 % minimum single origin cacao made with as few other ingredients as possible. By first measuring the amount of known flavor compounds, then stressing the bars in various ways, we looked in to what really happens when a quality chocolate bar is mistreated.

Analyses of the degradation of flavor volatiles in single origin high cacao content specialty chocolates via GC-MS

243rd National Meeting (2012)

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