Table 1.

Roasting-Related Compounds Evaluated in Cocoa

Compound No.	Name	Descriptors
9	2,3-dimethylpyrazine	caramel, cocoa
10	2,3,5-trimethylpyrazine	roasted, cocoa
11	2,3,5-trimethyl-6-ethylpyrazine	sweet, candy
12	furfural	sweet, roasted
13	2-formylpyrrole	malty, roasted nuts
14	phenylethyl acetate	honey, fruity
15	benzaldehyde	almond (odor)
16	furfuryl alcohol	bitter (flavor), burnt (odor)
17	dimethyl trisulfide	rubbery, onion