Discussion
The unique flavor of chocolate and cocoa is due to the formation of
Answer: A
The characteristic flavour comes from 5-methyl-2-phenyl-2-hexenal.
During roasting, Maillard reactions and Strecker degradation of amino acids produce aldehydes; condensation of these yields 5-methyl-2-phenyl-2-hexenal, which is regarded as a key compound of the typical cocoa and chocolate aroma.
Cyclotene (a caramel, maple-like note), furaneol (a strawberry and caramel note) and maltol (a sweet, caramel note) are general products of sugar browning found in many cooked foods, not compounds unique to cocoa.
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