Food Grade High Concentration Chocolate Fragrance Flavor For Food
Making
Product Code: LDZ-PL100084
High-concentration chocolate flavor is a complex profile, expertly
engineered to deliver a powerful, authentic sensory experience
beyond simple cocoa powder.
This flavor is typically a blend of Maillard reaction products and
volatile compounds, mimicking the intricate notes developed during
cocoa bean fermentation and roasting. It features a rich Base Note
of deep, bitter cocoa and toasted pyrazines (responsible for nutty,
roasted qualities). The Middle Notes often include sweet,
caramelized, and brown sugar elements, while the Top Notes may
incorporate subtle fruity, vanilla, or dairy-cream nuances to
create a complete, balanced profile (e.g., milk or dark chocolate).
Its high concentration is designed for maximum "impact" and
diffusion in the finished product, ensuring the chocolate aroma is
immediately recognizable and robust, even at low usage rates. This
potency is crucial for standing up to cooking or baking heat, which
can cause significant flavor loss.
The high-concentration chocolate food flavor is a complex gourmand
profile designed for powerful impact and authenticity, utilizing
top, middle, and base notes to mimic a rich piece of fine
chocolate.
| Top Notes | Middle Notes | Base Notes |
| Sweet, Aromatic, and Ephemeral. These are the first notes detected,
providing a pleasant initial impression. They often include sweet
milk, vanilla, or light fruity and floral esters (like those found
in certain cacao varieties). | The Core Body and Sweetness. This is where the main "chocolate"
character develops. It features rich, warm, and highly palatable
notes of caramel, honey, maple, and a dominant, creamy dark cocoa
body. | Deep, Lasting, and Intense. These notes ground the flavor and
provide persistence. They consist of profound roasted/toasted
characters, nutty elements (like hazelnut or peanut), and the
intense, slightly bitter, and earthy notes of pure cocoa mass. |
This tiered structure, especially the use of encapsulation for the
base notes, is what distinguishes high-concentration flavor
technology, as it delivers a sustained, refreshing experience
without the initial harshness of simply adding excessive liquid
flavor oil.
Technical Specifications
Formular of Wintergreen Mint Fragrance Flavor (For reference only)
| Ingredients | Percentage(%) | Ingredients | Percentage(%) |
|---|
| Methyl salicylate | 40 | Cinnamon oil | 11 |
| Spearmint oil | 15 | Peppermint Crude Oil | 30 |
| Fennel oil | 4 |
|
|
Functional Properties:
The primary function of a high-concentration flavor is to deliver
maximum impact with minimal dosage, offering several technical
advantages over traditional cocoa powder or mass:
| Cost Management and Dosage Control | Being highly concentrated, a flavor can partially replace or reduce
expensive cocoa solids, allowing manufacturers to achieve a
desirable, consistent chocolate taste while significantly lowering
raw material costs, especially when cocoa commodity prices are
volatile. |
| Flavor Uniformity and Stability | Unlike natural cocoa, whose flavor can vary based on bean origin,
fermentation, and roasting, a synthetic flavor provides a
standardized, consistent taste profile across every batch, ensuring
product quality remains identical over time. It is also engineered
to be highly heat-stable, preventing "flavor fade" during baking,
pasteurization, or other high-temperature processing. |
| Color and Texture Modification | Since a flavor is often a liquid or a fine powder with minimal
bulk, it allows for precise control over color and texture. It
provides the intense taste of chocolate without introducing the fat
(cocoa butter) or fiber/solids that can thicken liquids, change the
melting point, or darken a product more than desired. |
| Masking and Enhancement | It is commonly used as a flavor enhancer to boost a low-cocoa
recipe or to mask off-notes, such as the bitterness or astringency
sometimes associated with high-polyphenol dark cocoa, or the
vegetal notes found in plant-based dairy alternatives. |
Applications & Benefits:
This flavor is widely used in applications where actual cocoa
powder or chocolate mass is either cost-prohibitive, undesirable
for color/texture, or insufficient for flavor strength. Key
applications include dairy products (milk, ice cream), baked goods
(biscuits, cakes, fillings), confectionery (truffles, coatings,
syrups), and nutraceuticals (protein powders, meal replacements) to
provide the expected indulgent taste.
| Beverages and Dairy | It is widely used in flavored milk, nutritional shakes, coffee
creamers, protein powders, and plant-based drinks (almond, oat,
soy). Its high solubility ensures it dissolves perfectly without
grittiness, providing full flavor without affecting the texture or
viscosity of the liquid. |
| Confectionery and Baking | In cookies, cakes, biscuits, fondants, icings, and marshmallow
treats, the flavor provides an intense, baked-in chocolate taste.
Its high heat stability ensures the flavor profile survives oven
temperatures. It is also used in non-fat or low-fat fillings and
coatings where cocoa solids would make the coating too thick or
dull. |
| Snacks and Cereals | This flavor is ideal for breakfast cereals, granola bars, yogurt,
and puffed or extruded snacks where a dry application requires a
potent, adhering flavor that is cost-effective and easy to spray
onto the product surface. It allows for creating a rich chocolate
flavor in products that contain minimal actual chocolate. |
| Diet and Low-Sugar Products | In formulations with reduced sugar or non-nutritive sweeteners, the
flavor helps to restore the perception of richness and sweetness
that sugar naturally provides, ensuring the final product still
tastes indulgent. |
Support Services
- Product usage instructions and guidance
- Expert advice on fragrance selection
- Technical support for any issues or concerns
- Product customization services
- Assistance with regulatory compliance
- OEM support for custom scents
