Chocolate replicas made from individual components

Abstract

Chocolate replica, comprehensive: a solid, plant-based substrate, mindestens 5 flüchtige organische Verbindungen (Volatile Organic Compounds, VOCs) ausgewählt aus 2,3-Diethylpyrazin, 2,3-Pentadion, 2-Methoxypyrazin, 5-Methyl-2-hepten-4-on, Acetoin, Kaffee-Furanon, Furfurylmercaptan, Indol, Propionsäure, Pyrazin, Valeriansäure, Vanillinpropylenglykolacetal, Vanillylethylether, 1-Heptanol, 2,3,5-Trimethyl-6-ethylpyrazin, 2,3-Butandion, 2,4,5-Trimethylthiazol, 2-Acetylpyridin, 2-Ethoxy-3-methylpyrazin, 2-Ethyl-1-hexanol, 2-Ethyl-6-methylpyrazin, 2-Isobutyl-3-methoxypyrazin, 2-Isopropyl-5-methyl-2-hexenal, 2-Methylbutyraldehyd, 2-Methylfuran, 2-Methyl-1-butanol, 2-Octanol, 2-Octanon, 2-Pentanol, 2-Phenyl-2-butenal, 2-Phenylpropionaldehyd, 3,4-Hexandion, 3,5-Diethyl-2-methylpyrazin, 3-Octanon, 4,5-Dimethyl-2-ethyl-3-thiazolin, 4-Ethylguaiacol, 4-Hydroxy-2,5-dimethyl-3(2H)-furanon, 4-Methyl-2-phenyl-2-pentenal, 4'-Methylacetophenon, 5-Methylfurfural, Amylacetat, Benzylalkohol, beta-Damascenon, Damascenon, delta-Decalacton, delta-Octalacton,Ethyl-2-methylbutyrat, Ethyl-3-phenylpropionat, Ethylacetat, Ethylbutanoat, Ethylisobutyrat, Ethylisovalerat, Eugenol, Furfurylacetat, Furfurylpropionat, Geraniol, Hexylisobutyrat, Isoamylbenzoat, Isoamylbutyrat, Isoamylphenylacetat, Isopropenylpyrazin, Linalooloxid, Methional, Methyl-2-thiofuroat, Methylbutyrat, Methyl-p-anisat, Methylphenylacetat, Octanal, p-Kresol, Phenol, Phenylessigsäure, Prenylbenzoat, Propanol, Propenal, Propyl-2-furoat, Pyridin, Syringol, Tetrahydrofurfurylphenylacetat, trans-2-Nonenal und Tricyclodecenylisobutyrat, und , at least 5 non-volatile compounds selected from choline, pyridine, pyridoxine, 2(5H)-furanone, 2,3-dimethylpyrazine, caffeine, orientin, 4-hydroxybenzaldehyde, methyl 2-pyrrolyl ketone, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, isoprenylpyrazine, 2-isopropyl-3-methoxypyrazine, piperine, 2-isobutyl-3-methoxypyrazine, catechin, adipic acid, methyl gallate, epicatechin, rutin, trans-ferulic acid, sinapic acid, resveratrol, ellagic acid, propyl gallate, salicylic acid, quercetin, hesperetin, AMP, hydroxymethylfurfural, procyanidin B1, pantothenic acid, sotolon, caffeic acid, epicatechin gallate, vanillic acid, syringic acid Homofuraneol, vanillin, syringaldehyde, coumaric acid, acetovanillone, cinnamic acid, luteolin, polydatin, cytosine, CMP, adenine, cytidine, guanine, 4-guanidinobutyric acid, uracil, tyramine, tryptamine, maltol, maple furanone, acetanilide, sorbic acid, phenylalanine, leucine, glucosamine, methionine, GABA, Tyrosine, Lysine, Histidine, Glycine, Serine, Aspartic Acid, Isoleucine, Tryptophan, Valine, Proline,Carnitine, Arginine, Ornithine, β-Alanine-2, Threonine, Glutamine, Asparagine, Cysteine, Glutamic acid, Betaine, Pipecolic acid, trans-4-Hydroxyproline, Citrulline, Carnosine, Homoserine, Cystine, Kynurenic acid, Ribose, Arabitol, Fructose, Rhamnose, Mannitol, Glucose, Lactose, Xylose, Sorbitol, Fucose, Galactose, Mannose, Sucrose, Myo-Inositol, D-Glucuronic acid, Quinic acid, Malic acid, Pyruvic acid, Tartaric acid, Lactic acid, Citric acid, Fumaric acid, Succinic acid, Gallic acid, Furan-2-carboxylic acid, 3,4-Dihydroxybenzoic acid, 2-Isopropyl malic acid, D-Gluconic acid, 4-Methoxycinnamic acid, 2-Ethyl-2-hydroxybutyric acid, Ricinoleic acid DL-Hydroxystearic acid, nicotinic acid, 8-hydroxyquinoline, quinoline, 5-methoxyresorcinol, chlorogenic acid, ethyl nicotinate and eugenyl acetate, wherein the chocolate replica has the taste and aroma of a traditionally produced chocolate and wherein the traditionally produced chocolate is produced according to a standard chocolate-making process.

Description

REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Application Serial No. 63 / 222,917, filed July 16, 2021. The disclosure of the prior application is considered part of the disclosure of this application (and is incorporated by reference). TECHNICAL FIELD

[0002] This document concerns materials and processes for the manufacture of chocolate-like products containing individual components including volatile and non-volatile organic compounds. BACKGROUND

[0003] Traditional chocolate production methods are often lengthy and costly, involving the harvesting of demanding crops, followed by processing, fermentation, drying, milling, refining, heat treatment, and molding steps. Each component of the traditional, geographically limited process carries inherent variability and risk, including climate, plant disease, and contamination, which render such methods and the resulting products inconsistent from batch to batch and year to year. Traditional chocolate production methods require inaccurate practices, and it can be difficult to account for all irregularities, with the final product often adulterated with ingredients to mask imperfections. BRIEF DESCRIPTION OF THE INVENTION

[0004] This document is based, at least in part, on the identification of volatile and non-volatile organic compounds that contribute to the taste and aroma of chocolate and on the development of processes for combining these compounds to obtain chocolate replicas (e.g., bean replicas, bar replicas, coating replicas, cocoa powder replicas, dark chocolate replicas, milk chocolate replicas) that have the taste, aroma, and other characteristics of traditionally produced chocolate. Because each compound is added individually (e.g., in pure or isolated form), the processes disclosed herein reduce many of the risks and variability associated with traditional chocolate production, which can vary by region, farm, or year. In some cases, one or more ingredients (e.g., at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, or 100% of the compounds) may be highly defined (e.g.,B. by batch analysis). In some cases, one or more ingredients (e.g., at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, or 100% of the volatile or non-volatile organic compounds) may be highly pure (e.g., at least 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, or 99.9% pure). The methods disclosed herein also enable infinite reproducibility of a recipe, which is not possible with conventional production methods. Furthermore, the methods described herein allow unique flexibility in optimizing the flavors, aromas, and textures of chocolate, reducing or even eliminating the possibility that the resulting chocolate contains harmful or undesirable components. In addition, the methods disclosed here differ from currently existing methods in that they are rapid, reproducible, and cost-effective.

[0005] According to a first aspect, the present document provides a chocolate replica comprising a solid plant-based substrate, one or more volatile organic compounds (VOCs) (e.g., one or more isolated VOCs), wherein the one or more isolated VOCs comprise at least one of the compounds 2,3-diethylpyrazine, 2,3-pentadione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-methoxypyrazine, 3-methylbutyraldehyde, 5-methyl-2-hepten-4-one, acetoin, coffee furanone, furfuryl mercaptan, indole, propionic acid, pyrazine, valeric acid, vanillin propylene glycol acetal, vanillyl ethyl ether, (E)-anethole, 1-heptanol, 2,3,5-trimethyl-6-ethylpyrazine, 2,3-Butanedione, 2,4,5-trimethylthiazole, 2-acetylpyridine, 2-ethoxy-3-methylpyrazine, 2-ethyl-1-hexanol, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylene-6-methylpyrazine, 2-Isobutyl-3-methoxypyrazine, 2-Isopropyl-5-methyl-2-hexenal, 2-methylbutyraldehyde, 2-methylfuran, 2-methyl-1-butanol,2-Octanol, 2-Octanon, 2-Pentanol, 2-Phenyl-2-butenal, 2-Phenylpropionaldehyd, 3,4-Hexandion, 3,5-Diethyl-2-methylpyrazin, 3-Methyl-1,2-cyclopentandion, 3-Octanon, 4,5-Dimethyl-2-ethyl-3-thiazolin, 4-Ethylguaiacol, 4-Hydroxy-2,5-dimethyl-3(2H)-furanon, 4-Methyl-2-phenyl-2-pentenal, 4-Methyl-5-thiazolethanol, 4'-Methylacetophenon, 4-methylguaiacol, 5-Methylfurfural, 6-Propyl-5,6-dihydropyran-2-on, Essigsäure, Amylacetat, Anethol, Benzylalkohol, beta-Damascenon, Damascenon, delta-Decalacton, delta-Octalacton, Ethyl-2-methylbutyrat, Ethyl-3-phenylpropionat, Ethylacetat, Ethylbutanoat, Ethylisobutyrat, Ethylisovalerat, Eugenol, Furfurylacetat, Furfurylpropionat, Geraniol, Hexylisobutyrat, Isoamylbenzoat, Isoamylbutyrat, Isoamylphenylacetat, Isopropenylpyrazin, Linalooloxid, Methional, Methyl-2-thiofuroat, Methylbutyrat, Methyl-p-anisat, Methylphenylacetat, Ocimen, Octanal, p-Kresol, Phenol, Phenylessigsäure, Prenylbenzoat, Propanol, Propenal, Propyl-2-furoat, Pyridin, Syringol,tetrahydrofurfuryl phenyl acetate, trans-2-nonenal and tricyclodecenyl isobutyrate, and one or more non-volatile compounds (e.g., one or more isolated non-volatile compounds).

[0006] In some cases, the plant-based solid substrate does not contain cocoa solids. The plant-based solid substrate may be derived from a food stream waste product (e.g., a food stream waste product from which at least 75% of the initial amount of starch, protein, sugar, fat-soluble components, and flavorings has been removed).

[0007] The plant-based solid substrate may originate from a fruit or vegetable seed. The fruit or vegetable seed may originate from a fruit or vegetable selected from the group consisting of apple, breadfruit, breadnut, cashew, citrus, colocynth, date, date palm, guava, grape, jackfruit, kokum, luffa, mango, moringa, melon, olive, papaya, pumpkin, giant gourd, bottle gourd, sapucaia, Spanish lime, seje, tomato, walnut, watermelon, cranberry, raspberry, blueberry, strawberry, blackberry, pomegranate, kiwi, muskmelon, cantaloupe, honeydew, passion fruit, star fruit, tomatillo, dragon fruit, soursop, calamansi, okra, cucumber, bell pepper, eggplant, pear, cherimoya, pineapple, quince, cranberry, nyger, green bean, and combinations thereof.

[0008] The plant-based solid substrate may include processed fruit pomace or peel. The fruit pomace or peel may be selected from the group consisting of apple pomace, banana peels, grape pomace, tomato pomace, tomato skins, and combinations thereof.

[0009] The plant-based solid substrate may include processed fruit or fruit product. The fruit or fruit product may be obtained from discarded apples, banana fruits, banana leaves, banana pseudo-stems, breadfruit, breadnut, cashew nuts, cashew nut by-products, citrus pulp, citrus fruits, citrus kernel meal, citrus molasses, citrus pulp, colocasia, date molasses, date palm leaves, date palm stems, date palm fruits, guava, grape seed meal, jackfruit, kokum, luffa, mango fruits, mango by-products, moringa, melon, olive oil cake, olive by-products, papaya fruits, papaya leaves, papaya by-products, pineapple by-products, pineapple leaves, pineapple mill juice, pumpkin, gourd, bottle gourd, sapucaia, Spanish lime, seje, tomato fruits, tomato leaves, tomato harvest waste, tomato seed cake, walnut, watermelon food, watermelon fruit, Watermelon oil flour and combinations thereof existing group.

[0010] The plant-based solid substrate may include a processed legume, legume by-product, or legume seed. The pulse, pulse by-product or pulse seed may be obtained from African locust bean, African yam bean, crop residues and straw of Bambara groundnut, Urd bean, Bambara barnut pods, Bambara barnut hulls, Bambara barnut waste, Blue lupin seed, Bambara barnut seed, Blue clitoria, Carob, Common bean, Centro, Field vetch, Chickpea, Cowpea seed, Broad bean, Field pea, Guar fodder, Guar seed, Guar gum, Guanacaste, Hairy vetch, Horse bean, Jack bean, Lablab, Lima bean, Lentil, Mat bean, Mung bean, Narbon green clover, Pea by-products, Groundnut seed, Pea protein concentrate, Groundnut shells, Pea seed, Pigeon pea seed, Peanut feed, thorny sesban, peanut hulls, purple vetch, peanut flour, rain tree, rice bean, sesban, soybean seeds, soybean, sword bean, soybean feed,Syrian mesquite, soybean meal, tamarind, tamarugo, velvet bean, white lupine seeds, winged bean, yellow lupine seeds and combinations thereof.

[0011] The plant-based solid substrate may include a processed oil plant, oil plant by-product, or oil plant seed. The oil plant, oil plant by-product or oil plant seed may be obtained from almond kernels, almond by-products, argan, babassu, Borneo tallow nut oil meal, bactris, camelina seeds, camelina oil meal, cotton, cashew nuts, cashew by-products, castor seeds, castor oil meal, castor by-products, cotton straw, cotton plant residues, Ceylon ironwood, chia seeds, cocoa butter, cottonseed hulls, cottonseed meal, copra meal, coconut by-products, crambe, corozo seeds, corozo oil meal, doum palm, dragonhead, flax straw, flax by-products, grape seeds, grape seed meal, hemp, jatropha seed meal, jatropha by-products, jojoba, kapok, kenaf, karanja, kusum, linseed meal, luffa, linseed, macadamia, moringa, mahua, mustard oil meal, Mustard bran, maize germ meal, maize germ, neem, niger, oil palm fronds, oil palm harvest waste, olive oil cake,Olive oil by-products, oil palm kernels, palm kernel meal, peanut seeds, palm oil mill wastewater, peanut shells, palm press fiber, pinto peanuts, peanut feed, poppy seeds, peanut hulls, pumpkin, edible pumpkin, bottle gourd, peanut meal, rapeseed feed, rapeseed shells, rapeseed meal, rapeseed, rubber, safflower seeds, safflower oil meal, sal seeds, sal oil meal, soybean meal, soybean seeds, seje, sunflowers, sesame seeds, sesame oil meal, shea butter, shea nut, Chinese senna, sunflower feed, sunflower crop residues, sunflower shells, sunflower screenings, sunflower meal, sunflower seeds, soybeans, soybean feed, soybean shells, tung tree, tomato seed cake, walnut, watermelon seeds, watermelon oil meal and combinations thereof.

[0012] The plant-based solid substrate may include processed grain or grain product. The grain or grain product may consist of atella, barley distiller's by-products, broken rice, polished rice, barley grain, brown rice, brewer's grain, cockscomb grass grain, corn gluten feed, corn distillers' grits, corn gluten meal, ear of corn, finger millet grain, ear of millet grain, fonio millet grain, corn bran, corn flour, corn silage, corn cobs, corn stover, corn germ meal, corn germ, malt germ, corn kernels, millet hulls, oat hulls, oat meal feed, oats, pearl millet, millet kernels, quinoa, red oat kernels, rice protein concentrate, rice bran, rice by-products, paddy rice, rice hulls, rye grain, rye by-products, sorghum by-products, starches, sorghum kernels, tef kernels, triticale, Venezuela grass, wheat, Wheat germ, wheat bran, wheat grain, wheat still meal, wheat shorts, wheat dust, animal meal and combinations thereof.

[0013] The chocolate replica may contain about 0.5% to about 30% by weight of solid substrate, about 30% to about 50% by weight of solid substrate, or about 50% to about 70% by weight of solid substrate.

[0014] The one or more VOCs may include one or more of the compounds 2,3-diethylpyrazine, 2,3-pentadione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-methoxypyrazine, 3-methylbutyraldehyde, 5-methyl-2-hepten-4-one, acetoin, coffee furanone, furfuryl mercaptan, indole, propionic acid, pyrazine, valeric acid, vanillin propylene glycol acetal, and vanillyl ethyl ether.The one or more VOCs may include at least one of the following compounds: 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 3-methylbutyraldehyde, acetoin, furfuryl mercaptan, indole, pyrazine, vanillyl ethyl ether, (E)-anethole, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylene-6-methylpyrazine, 3,4-hexanedione, 3,5-diethyl-2-methylpyrazine, 3-methyl-1,2-cyclopentanedione (cyclotene), 4-ethylguaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), 4-Methyl-5-thiazoleethanol, 4-Methylguaiacol, 6-Propyl-5,6-dihydropyran-2-one, Acetic acid, Anethole, beta-Damascenone, Ethyl butanoate, Eugenol, Methional, Methyl 2-thiofuroate, Methyl butyrate, Ocimene, Phenol, Phenylacetic acid, Propanol, Propenal and Syringol.The one or more VOCs may include at least one of the following compounds: 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 3-methylbutyraldehyde, acetoin, furfuryl mercaptan, indole, pyrazine, and vanillyl ethyl ether.

[0015] The chocolate replica may contain 2,3-diethylpyrazine in an amount of about 0.0000001 to about 10 ppm. The chocolate replica may contain 2,3-pentadione in an amount of about 0.1 to about 14 ppm. The chocolate replica may contain 2-ethyl-3,5-dimethylpyrazine in an amount of about 0.000001 to about 9 ppm. The chocolate replica may contain 2-ethyl-3,6-dimethylpyrazine in an amount of about 0.000001 to about 9 ppm. The chocolate replica may contain 2-methoxypyrazine in an amount of about 0.00001 to about 15 ppm. The chocolate replica may contain 3-methylbutyraldehyde in an amount of about 0.0001 to about 20 ppm. The chocolate replica may contain 5-methyl-2-hepten-4-one in an amount of about 0.0001 to about 25 ppm. The chocolate replica may contain acetoin in an amount of about 0.0001 to about 55 ppm. The chocolate replica may contain coffee furanone in an amount of about 0.14 to about 14 ppm.The chocolate replica may contain furfuryl mercaptan in an amount of 0.000001 to about 5 ppm. The chocolate replica may contain indole in an amount of about 0.001 to about 3 ppm. The chocolate replica may contain propionic acid in an amount of about 0.01 to about 505 ppm. The chocolate replica may contain pyrazine in an amount of about 0.0001 to about 10 ppm. The chocolate replica may contain valeric acid in an amount of about 0.000001 to about 40 ppm. The chocolate replica may contain vanillin propylene glycol acetal in an amount of 0.0000001 to about 550 ppm. The chocolate replica may contain vanillyl ethyl ether in an amount of about 0.01 to about 510 ppm.

[0016] Das Schokoladenreplikat kann weiterhin mindestens eine aus der aus 1-Octanol, 1-Octen-3-ol, 1-Octen-3-on, 2,3-Diethyl-5-methylpyrazin, 2,3-Dimethylpyrazin, 2,3,5-Trimethylpyrazin, 2,5-Dimethylpyrazin, 2,6-Dimethylpyrazin, 2-Acetyl-5-methylfuran, 2-Ethyl-3-methylpyrazin, 2-Ethylpyrazin, 2-Heptanol, 2-Heptanon, 2-Isopropyl-3-methoxypyrazin, 2-Methylbutylisovalerat, 2-Methylbutyraldehyd, 2-Methylbuttersäure, 2-Methylpyrazin, 2-Nonanol, 2-Nonanon, 2-Pentylfuran, 2-Undecanon, 3-Hydroxy-2-methyl-4H-pyron-4-on (Maltol), 5-Methyl-2-phenyl-2-hexenal, Benzaldehyd, Benzylacetat, beta-Ionon, Butylacetat, Buttersäure, Decanal, Diethylsuccinat, Dimethyltrisulfid, Ethylbenzoat, Ethylcinnamat, Ethyldecanoat, Ethylheptanoat, Ethylhexanoat, Ethyllactat, Ethyllaurat, Ethyloctanoat, Ethylphenylacetat, Furfural, gamma-Nonalacton, gamma-Valerolacton, Geranylacetat, Guaiacol, Hexanal, Hexansäure, Hexanol, Hexylacetat, Isoamylacetat, Isoamylalkohol, Isoamylisobutyrat, Isobutylacetat, Isobutyraldehyd,Isobutyric acid, isovaleraldehyde, isovaleric acid, limonene, massoialactone, methyl salicylate, myrcene, nonanal, phenethyl acetate, phenethyl alcohol, phenylacetaldehyde, tetramethylpyrazine, trans,trans-2,4-decadienal, valeraldehyde and vanillin. The one or more non-volatile compounds may be at least one selected from the group consisting of choline, pyridine, pyridoxine, 2(5H)-furanone, 2,3-dimethylpyrazine, caffeine, orientin, 4-hydroxybenzaldehyde, methyl 2-pyrrolyl ketone, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, isoprenylpyrazine, 2-isopropyl-3-methoxypyrazine, piperine, 2-isobutyl-3-methoxypyrazine, catechin, adipic acid, methyl gallate, epicatechin, rutin, trans-ferulic acid, sinapic acid, resveratrol, ellagic acid, propyl gallate, salicylic acid, quercetin, hesperetin, AMP, hydroxymethylfurfural, procyanidin B1, pantothenic acid, sotolon, caffeic acid, epicatechin gallate, vanillic acid, syringic acid, homofuraneol, vanillin, syringaldehyde, coumaric acid,Acetovanillon, cinnamic acid, luteolin, polydatin, cytosine, CMP, adenine, cytidine, guanine, 4-guanidinobutyric acid, uracil, tyramine, tryptamine, maltol, maple furanone, acetanilide, sorbic acid, phenylalanine, leucine, glucosamine, methionine, GABA, tyrosine, lysine, histidine, glycine, Serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, ornithine, B-alanine-2, threonine, glutamine, asparagine, cysteine, glutamic acid, betaine, pipecolic acid, trans-4-hydroxyproline, citrulline, carnosine, homoserine, cystine, kynurenic acid, ribose, arabitol, Fructose, rhamnose, mannitol, glucose, lactose, xylose, Sorbitol, fucose, galactose, mannose, sucrose, myo-inositol, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, furan-2-carboxylic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid,8-hydroxyquinoline, quinoline, 5-methoxyresorcinol, chlorogenic acid, ethyl nicotinate and eugenyl acetate. The one or more non-volatile compounds may include at least one compound selected from the group consisting of phenylalanine, leucine, glucosamine, methionine, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, threonine, glutamine, asparagine, cysteine, glutamic acid, fructose, glucose, lactose, galactose, sucrose, xylose, lactic acid, citric acid, tartaric acid, nicotinic acid, pyridine, 2,3,5,6-tetramethylpyrazine, sotolone, vanillic acid, syringic acid, vanillin, syringaldehyde, cinnamic acid, maltol, and maple furanone.

[0017] The chocolate replica may further contain a sugar, a fat, a seed flour, an amino acid, a salt, or a root powder. The chocolate replica may contain a root powder selected from the group consisting of maca root powder, marshmallow root powder, beet root powder, dandelion root powder, and chicory root powder. The chocolate replica may contain about 0.5 to about 30% solid substrate by weight, about 0 to 75% sugar by weight, about 5 to 50% fat by weight, about 0 to 30% seed flour by weight, about 0 to 3% amino acid by weight, about 0 to 1.5% salt by weight, and about 0 to 5% root powder by weight.

[0018] According to another aspect, the present document provides a method for producing a plant-based solid substrate derived from a ground food stream waste product. The method may comprise mixing the ground food stream waste product with a caustic agent and water under a pressure of 0-10 bar to obtain a ground preparation having a pH of about 7.5 to about 10.5, drying the ground preparation, combining the dried ground preparation with one or more vegetable oils to obtain a mixture, grinding the mixture to obtain particles having a size of less than about 75 microns, and sieving the particles to obtain the solid substrate. The food stream waste product may contain fruit or vegetable seeds. The food stream waste product may consist essentially of fruit or vegetable seeds.The fruit or vegetable seeds may be from a fruit or vegetable selected from the group consisting of apple, breadfruit, breadnut, cashew, citrus, colocasia, date, date palm, guava, grape, jackfruit, kokum, luffa, mango, moringa, melon, olive, papaya, pumpkin, squash, bottle gourd, sapucaia, Spanish lime, seje, tomato, walnut, watermelon, and combinations thereof. The fruit or vegetable seeds may be grape seeds. The caustic agent may include sodium hydroxide, potassium carbonate, sodium carbonate, calcium hydroxide, potassium bicarbonate, or potassium hydroxide. The mixing may include high shear mixing at a temperature of about 70°C to about 80°C for about 15 to 60 minutes to form a ground preparation having a pH of about 8.0 to about 8.5.Mixing may include high-shear mixing at a temperature of about 75°C for about 30 minutes to form a milled preparation having a pH of about 8.0 to about 8.5. Drying may include tray drying, spray drying, roller drying, falling film evaporation, freeze-drying, vacuum drying, or a combination thereof. The one or more vegetable oils may include corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipe oil, mango kernel oil, palm kernel oil, canola oil, avocado oil, or safflower oil. Milling may include using an alumina mill or a colloid mill at a temperature of less than about 65°C. Sieving may include passing the particles over a 100-micron sieve. The method may further include adding at least one amino acid, at least one sugar, or at least one amino acid and at least one sugar to the milled waste product from the food stream.

[0019] According to another aspect, the present document provides a process for producing a plant-based solid substrate derived from a food stream waste product, the process including mixing the food stream waste product with a caustic and water at a pressure of 0-10 bar to obtain a preparation having a pH of about 7.5 to about 10.5, separating the preparation into a solid fraction and a liquid fraction, separately roasting the solid fraction and the liquid fraction, milling the roasted solid fraction, combining the milled roasted solid fraction with the roasted liquid fraction and one or more plant oils to form a mixture, milling the mixture to form particles having a size of less than 75 microns, and sieving the particles to obtain the solid substrate.The food stream waste product may contain fruit or vegetable seeds. The food stream waste product may consist essentially of fruit or vegetable seeds. The fruit or vegetable seeds may be from a fruit or vegetable selected from the group consisting of apple, breadfruit, breadnut, cashew, citrus, colocasia, date, date palm, guava, grape, jackfruit, kokum, luffa, mango, moringa, melon, olive, papaya, pumpkin, squash, bottle gourd, sapucaia, Spanish lime, seje, tomato, walnut, watermelon, and combinations thereof. The fruit or vegetable seeds may be grape seeds. The method may further include removing unwanted plant material from the food stream waste product prior to the mixing step.The mixing may include high shear mixing at a temperature of about 70°C to about 80°C for about 15 to 60 minutes to form a preparation having a pH of about 8.0 to about 8.5. The mixing may include high shear mixing at a temperature of about 75°C for about 30 minutes to form a preparation having a pH of about 8.0 to about 8.5. The processes may include roasting the solid fraction in air and dry roasting the liquid fraction. The milling may be performed using a burr mill, a blade mill, a hammer mill, a stone mill, a jet mill, an air classifier mill, or a high-efficiency impact mill. The one or more vegetable oils may include corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipe oil, mango kernel oil, palm kernel oil, canola oil, avocado oil, or safflower oil.Milling may include using an alumina mill or a colloid mill at a temperature of less than 65°C. Sieving may include passing the particles through a 100-micron sieve. The process may further include adding at least one amino acid, at least one sugar, or at least one amino acid and at least one sugar to the mixture.

[0020] According to yet another aspect, the present document provides a process for producing a solid plant-based substrate derived from a food stream waste product, the process comprising mixing the food stream waste product with an etching solution and water at a pressure of 0-10 bar to obtain a preparation having a pH of about 7.5 to about 10.5, drying the preparation, optionally combining the preparation with one or more enzymes, roasting the preparation, milling the roasted preparation, combining the milled roasted preparation with one or more vegetable oils, sugars, salts, seed flours, amino acids or other non-volatile compounds to form a slurry,pumping the slurry into a particle size reduction device and refining the slurry to obtain a solid substrate having particles less than about 25 to 30 microns in size. The food stream waste product may contain fruit or vegetable seeds. The food stream waste product may consist essentially of fruit or vegetable seeds. The fruit or vegetable seeds may be derived from one of the following: apple, breadfruit, breadnut, cashew, citrus, colocasia, date, date palm, guava, grape, jackfruit, kokum, luffa, mango, moringa, melon, olive, papaya, pumpkin, gourd, bottle gourd, sapucaia, Spanish lime, seje, tomato, walnut,Watermelon and combinations thereof. The fruit or vegetable seeds may be grape seeds. The method may further include removing unwanted plant material from the waste product from the food stream prior to the mixing step. The mixing may include mixing at a temperature of about 70°C to about 80°C for about 15 to 180 minutes to form a preparation having a pH of about 8.0 to about 9.0. The mixing may include mixing at a temperature of about 75°C for about 30 to 120 minutes to form a preparation having a pH of about 8.0 to about 9.0. The drying may include tray drying, spray drying, drum drying, or vacuum drying. The method may include separating the preparation into a solid fraction and a liquid fraction prior to drying.wherein drying includes drying the solid fraction separately from the liquid fraction. The one or more enzymes may include cellulase, tannase, pectinase, xylase, or hemicellulase. Roasting may include convection roasting, conduction roasting, infrared roasting, or a combination thereof. Milling may include using a crusher mill, a burr mill, an espresso grinder, a stone mill, a blade mill, or a jet mill. The one or more vegetable oils may include corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipe oil, mango kernel oil, palm kernel oil, canola oil, and / or safflower oil. The one or more sugars may include sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol, rhamnose, ribose, sorbitol, xylose, and / or lactose. The one or more salts may be sodium chloride, potassium chloride,Magnesium chloride and / or sea salt. The one or more seed flours may include sunflower flour, coconut flour, almond flour, pecan flour, hazelnut flour, walnut flour, pistachio flour, cashew flour, peanut flour, rapeseed flour, safflower flour, palm kernel flour, mango kernel flour, chia flour, pumpkin seed flour, Brazil nut flour, macadamia nut flour, chestnut flour, flax flour, hemp flour, and / or tiger nut flour. The one or more amino acids may include phenylalanine, leucine, glucosamine, methionine, gamma-aminobutyric acid (GABA), tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, alanine, threonine, glutamine, asparagine, glutamic acid, betaine, pipecolic acid, citrulline, carnosine, homoserine, cysteine, proline and / or serine. The one or more other non-volatile compounds may include at least one of fructose, glucose, lactose, galactose, sucrose, xylose, lactic acid, citric acid, tartaric acid, nicotinic acid,The compound selected from the group consisting of pyridine, 2,3,5,6-tetramethylpyrazine, sotolone, vanillic acid, syringic acid, vanillin, syringaldehyde, cinnamic acid, maltol, and maple furanone may be included. The combining may include mixing at a temperature of about 35°C. The particle size reduction device may be a continuous rotor-stator particle size reduction machine.

[0021] In yet another aspect, the present document provides a chocolate replica containing one or more VOCs (e.g., one or more isolated VOCs) and one or more non-volatile compounds (e.g., one or more isolated non-volatile compounds), wherein the one or more VOCs include at least one VOC that is not present in a corresponding control chocolate, wherein the chocolate replica does not contain cocoa beans or processed cocoa beans, and wherein the one or more VOCs include at least one selected from the group consisting of 2,3-diethylpyrazine, 2,3-pentadione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-methoxypyrazine, 3-methylbutyraldehyde, 5-methyl-2-hepten-4-one, acetoin, coffee furanone, furfuryl mercaptan, indole, propionic acid, pyrazine, valeric acid, Vanillin propylene glycol acetal, vanillyl ethyl ether, (E)-anethole, 1-heptanol, 2,3,5-trimethyl-6-ethylpyrazine, 2,3-butanedione, 2,4,5-trimethylthiazole, 2-acetylpyridine,2-Ethoxy-3-methylpyrazin, 2-Ethyl-1-hexanol, 2-Ethyl-5-methylpyrazin, 2-Ethyl-6-methylpyrazin, 2-Ethylen-6-methylpyrazin, 2-Isobutyl-3-methoxypyrazin, 2-Isopropyl-5-methyl-2-hexenal, 2-Methylbutyraldehyd, 2-Methylfuran, 2-Methyl-1-butanol, 2-Octanol, 2-Octanon, 2-Pentanol, 2-Phenyl-2-butenal, 2-Phenylpropionaldehyd, 3,4-Hexandion, 3,5-Diethyl-2-methylpyrazin, 3-Methyl-1,2-cyclopentandion, 3-Octanon, 4,5-Dimethyl-2-ethyl-3-thiazolin, 4-Ethylguaiacol, 4-Hydroxy-2,5-dimethyl-3(2H)-furanon, 4-Methyl-2-phenyl-2-pentenal, 4-Methyl-5-thiazolethanol, 4'-Methylacetophenon, 4-methylguaiacol, 5-Methylfurfural, 6-Propyl-5,6-dihydropyran-2-on, Essigsäure, Amylacetat, Anethol, Benzylalkohol, beta-Damascenon, Damascenon, delta-Decalacton, delta-Octalacton, Ethyl-2-methylbutyrat, Ethyl-3-phenylpropionat, Ethylacetat, Ethylbutanoat, Ethylisobutyrat, Ethylisovalerat, Eugenol, Furfurylacetat, Furfurylpropionat, Geraniol, Hexylisobutyrat, Isoamylbenzoat, Isoamylbutyrat, Isoamylphenylacetat,Isopropenylpyrazine, linalool oxide, methional, methyl 2-thiofuroate, methyl butyrate, methyl p-anisate, methyl phenyl acetate, ocimene, octanal, p-cresol, phenol, phenylacetic acid, prenyl benzoate, propanol, propenal, propyl 2-furoate, pyridine, syringol, tetrahydrofurfuryl phenyl acetate, trans-2-nonenal and tricyclodecenyl isobutyrate.

[0022] The one or more VOCs may include at least one compound selected from the group consisting of 2,3-diethylpyrazine, 2,3-pentadione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-methoxypyrazine, 3-methylbutyraldehyde, 5-methyl-2-hepten-4-one, acetoin, coffee furanone, furfuryl mercaptan, indole, propionic acid, pyrazine, valeric acid, vanillin propylene glycol acetal, and vanillyl ethyl ether.The one or more VOCs may include at least one of the following compounds: 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 3-methylbutyraldehyde, acetoin, furfuryl mercaptan, indole, pyrazine, vanillyl ethyl ether, (E)-anethole, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylene-6-methylpyrazine, 3,4-hexanedione, 3,5-diethyl-2-methylpyrazine, 3-methyl-1,2-cyclopentanedione (cyclotene), 4-ethylguaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), 4-Methyl-5-thiazoleethanol, 4-Methylguaiacol, 6-Propyl-5,6-dihydropyran-2-one, Acetic acid, Anethole, beta-Damascenone, Ethyl butanoate, Eugenol, Methional, Methyl 2-thiofuroate, Methyl butyrate, Ocimene, Phenol, Phenylacetic acid, Propanol, Propenal and Syringol.The one or more VOCs may include at least one of the following compounds: 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 3-methylbutyraldehyde, acetoin, furfuryl mercaptan, indole, pyrazine, and vanillyl ethyl ether.

[0023] The one or more VOCs may further comprise at least one selected from the group consisting of 1-octanol, 1-octen-3-ol, 1-octen-3-one, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-acetyl-5-methylfuran, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-heptanol, 2-heptanone, 2-isopropyl-3-methoxypyrazine, 2-methylbutylisovalerate, 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-nonanol, 2-nonanone, 2-pentylfuran, 2-undecanone, 3-Hydroxy-2-methyl-4H-pyron-4-one (maltol), 5-methyl-2-phenyl-2-hexenal, benzaldehyde, benzyl acetate, beta-ionone, butyl acetate, butyric acid, decanal, diethyl succinate, dimethyl trisulfide, ethyl benzoate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, Ethyl hexanoate, ethyl lactate, ethyl laurate, ethyl octanoate, ethyl phenyl acetate, furfural, gamma-nonalactone, gamma-valerolactone, geranyl acetate, guaiacol, hexanal, hexanoic acid, hexanol, hexyl acetate, isoamyl acetate, isoamyl alcohol, isoamyl isobutyrate, isobutyl acetate,Isobutyraldehyde, isobutyric acid, isovaleraldehyde, isovaleric acid, limonene, massoialactone, methyl salicylate, myrcene, nonanal, phenethyl acetate, phenethyl alcohol, phenylacetaldehyde, tetramethylpyrazine, trans,trans-2,4-decadienal, valeraldehyde and vanillin.

[0024] The one or more non-volatile compounds may be at least one selected from the group consisting of choline, pyridine, pyridoxine, 2(5H)-furanone, 2,3-dimethylpyrazine, caffeine, orientin, 4-hydroxybenzaldehyde, methyl 2-pyrrolyl ketone, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, isoprenylpyrazine, 2-isopropyl-3-methoxypyrazine, piperine, 2-isobutyl-3-methoxypyrazine, catechin, adipic acid, methyl gallate, epicatechin, rutin, trans-ferulic acid, sinapic acid, resveratrol, ellagic acid, propyl gallate, salicylic acid, quercetin, hesperetin, AMP, hydroxymethylfurfural, procyanidin B1, pantothenic acid, sotolon, caffeic acid, epicatechin gallate, Vanillic acid, syringic acid, homofuraneol, vanillin, syringaldehyde, coumaric acid, acetovanillone, cinnamic acid, luteolin, polydatin, cytosine, CMP, adenine, cytidine, guanine, 4-guanidinobutyric acid, uracil, tyramine, tryptamine, maltol, maple furanone, acetanilide, sorbic acid, phenylalanine, leucine, Glucosamine, Methionine, GABA, Tyrosine, Lysine, Histidine, Glycine, Serine, Aspartic Acid,Isoleucine, tryptophan, valine, proline, carnitine, arginine, ornithine, B-alanine-2, threonine, glutamine, asparagine, cysteine, glutamic acid, betaine, pipecolic acid, trans-4-hydroxyproline, citrulline, carnosine, homoserine, cystine, kynurenic acid, ribose, arabitol, fructose, rhamnose, mannitol, glucose, lactose, xylose, sorbitol, fucose, galactose, mannose, sucrose, myo-inositol, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, furan-2-carboxylic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, 8-hydroxyquinoline, quinoline, 5-methoxyresorcinol, chlorogenic acid, ethyl nicotinate, and eugenyl acetate. The one or more non-volatile compounds may include at least one compound selected from the group consisting of phenylalanine, leucine, glucosamine, methionine, tyrosine,Lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, threonine, glutamine, asparagine, cysteine, glutamic acid, fructose, glucose, lactose, galactose, sucrose, xylose, lactic acid, citric acid, tartaric acid, nicotinic acid, pyridine, 2,3,5,6-tetramethylpyrazine, sotolone, vanillic acid, syringic acid, vanillin, syringaldehyde, cinnamic acid, maltol and maple furanone.

[0025] The chocolate replica may contain one or more of the following per kg: 0.0001 mcg to 10 mg Propenal; 0.1 µg to 6 g acetic acid; 100 mcg to 50 mg 4-methyl-5-thiazoleethanol; 0.00001 mcg to 25 mg 4-methylguaiacol; 0.01 µg to 20 mg 3-methylbutyraldehyde; 100 µg to 170 mg (E)-anethole; 0.0001 µg to 150 mg anethole; 1 µg to 18 mg ocimene; 0.0001 mcg to 5 mg furfuryl mercaptan; 0.001 µg to 15 mg 3,4-hexanedione; 0.0001 µg to 20 mg 3-methyl-1,2-cyclopentanedione; 0.001 mcg to 8 mg 6-propyl-5,6-dihydropyran-2-one; 0.0001 µg to 9 mg 2-ethyl-3,5-dimethylpyrazine; 0.0001 µg to 9 mg 2-ethyl-3,6-dimethylpyrazine; 0.0001 µg to 9 mg 2-ethyl-5-methylpyrazine; 0.0001 µg to 7 mg 2-ethylene-6-methylpyrazine; 0.00001 mcg to 12 mg 4,5-dimethyl-2-ethyl-3-thiazoline; 0.000001 µg to 10 mg beta-damascenone; 1 mcg to 125 mg ethyl butanoate; 1 µg to 13 mg linalool oxide; 0.0001 µg to 8 mg phenol; 1 µg to 15 mg phenylacetic acid; 1 µg to 175 mg propanol; 1 µg to 510 mg vanillyl ethyl ether; 1 µg to 505 mg propionic acid; 0.0001 µg to 40 mg valeric acid; 0.01 µg to 10 mg 1-heptanol; 0.00001 µg to 30 mg 2-ethyl-1-hexanol; 0.001 µg to 8 mg 2-methyl-1-butanol; 0.001 µg to 18 mg 2-octanol; 0.00001 µg to 5 mg 2-pentanol; 0.00001 mcg to 30 mg 4-ethylguaiacol; 1 µg to 180 mg benzyl alcohol; 100 µg to 100 mg eugenol; 1 µg to 30 mg geraniol; 0.001 µg to 10 mg p-cresol; 0.001 mcg to 5 mg 2-isopropyl-5-methyl-2-hexenal; 1 µg to 50 mg 2-methylbutyraldehyde; 0.001 µg to 15 mg 2-phenyl-2-butenal; 0.001 µg to 8 mg 2-phenylpropionaldehyde; 0.01 µg to 20 mg 4-methyl-2-phenyl-2-pentenal; 1 µg to 10 mg octanal; 1 mcg to 3 mg trans-2-nonenal; 0.00001 µg to 550 mg vanillin propylene glycol acetal; 100 mcg to 180 mg amyl acetate; 1 mcg to 35 mg ethyl 2-methylbutyrate; 1 mcg to 10 mg ethyl 3-phenylpropionate; 1 mcg to 5050 mg ethyl acetate; 1 µg to 20 mg ethyl isobutyrate; 1 µg to 32 mg ethyl isovalerate; 1 µg bis 60 mg Furfurylacetat; 0,001 µg bis 4 mg Furfurylpropionat; 1 µg bis 32 mg Hexylisobutyrat; 1 µg bis 15 mg Isoamylbenzoat; 1 µg bis 70 mg Isoamylbutyrat; 1 µg bis 22 mg Isoamylphenylacetat; 0,01 µg bis 5 mg Methyl-2-thiofuroat; 100 µg bis 40 mg Methylbutyrat; 1 µg bis 12 mg Methyl-p-anisat; 1 µg bis 53 mg Methylphenylacetat; 1 µg bis 32 mg Prenylbenzoat; 1 µg bis 3 mg Propyl-2-furoat; 1 µg bis 110 mg Tetrahydrofurfurylphenylacetat; 100 µg bis 500 mg Tricyclodecenylisobutyrat; 0,0001 µg bis 30 mg 2-Methylfuran; 100 µg bis 8 mg 5-Methylfurfural; 0,001 µg bis 100 mg 4-Hydroxy-2,5-dimethy-3(2H)-furanon; 0,00001 µg bis 45 mg 2,3-Butandion; 100 µg bis 14 mg 2,3-Pentandion; 0,01 µg bis 20 mg 2-Octanon; 0,0001 µg bis 20 mg 3-Octanon; 0.001 µg to 12 mg 4'-methylacetophenone; 0.01 µg to 25 mg 5-methyl-2-hepten-4-one; 0.01 µg to 55 mg acetoin; 100 µg to 14 mg coffee furanone; 0.000001 mcg to 10 mg Damascenone; 1 µg to 30 mg delta-decalactone; 1 µg to 25 mg delta-octalactone; 0.00001 µg to 8 mg syringol; 0.0001 mcg to 10 mg 2,3,5-trimethyl-6-ethylpyrazine; 0.00001 µg to 10 mg 2,3-diethylpyrazine; 0.00001 µg to 5 mg 2-ethoxy-3-methylpyrazine; 0.0001 mcg to 9 mg 2-ethyl-6-methylpyrazine; 0.001 mcg to 5 mg 2-isobutyl-3-methoxypyrazine; 0.001 mcg to 15 mg 2-methoxypyrazine; 0.001 µg to 4 mg 3,5-diethyl-2-methylpyrazine; 1 mcg to 12 mg isopropenylpyrazine; 0.01 µg to 10 pyrazine; 0.00001 mcg to 6 mg 2-acetylpyridine; 0.01 µg to 5 mg pyridine; 1 µg to 3 mg indole; 0.0001 µg to 8 mg methional and 0.0001 µg to 10 mg 2,4,5-trimethylthiazole.

[0026] The chocolate replica may further contain a plant-based solid substrate. The plant-based solid substrate may be derived from a waste product from the food stream.

[0027] According to another aspect, the present document provides a chocolate replica containing one or more volatile organic compounds (VOCs) and one or more non-volatile compounds, wherein: a) the one or more VOCs include at least one VOC that is not present in a corresponding comparison chocolate, b) the one or more VOCs do not include at least one VOC that is present in a corresponding comparison chocolate, c) the one or more VOCs are present in the chocolate replica in a total amount of at least 100 mg / l, d) the one or more non-volatile compounds include at least one non-volatile compound that is not present in a corresponding comparison chocolate, or e) the one or more non-volatile compounds do not include at least one non-volatile compound,which is present in a corresponding comparison chocolate.

[0028] In some cases, the one or more VOCs include at least one VOC that is not present in a corresponding comparison chocolate. In some cases, the one or more VOCs do not include at least one VOC that is present in a corresponding comparison chocolate.

[0029] The one or more VOCs may be present in the chocolate replica in a total amount of at least 100 mg / l, at least 200 mg / l, at least 300 mg / l, at least 400 mg / l, at least 500 mg / l, at least 600 mg / l, at least 700 mg / l or at least 800 mg / l.

[0030] In some cases, the one or more non-volatile compounds may include at least one non-volatile compound that is not present in a corresponding comparison chocolate. In some cases, the one or more non-volatile compounds may not include at least one non-volatile compound that is present in a corresponding comparison chocolate.

[0031] In some cases, the one or more VOCs include at least one of isobutyraldehyde, valeraldehyde, 2,3-pentadione, myrcene, isoamyl alcohol, coffee furanone, 5-methyl-2-hepten-4-one, 2,6-dimethylpyrazine, hexanol, 2,3,5-trimethylpyrazine, 4,5-dimethyl-2-ethyl-3-thiazoline, 2-ethyl-1-hexanol, 2-isobutyl-3-methoxypyrazine, furfuryl propionate, phenylacetaldehyde, benzyl acetate, trans,trans-2,4-decadienal, benzyl alcohol, 4-methyl-2-phenyl-2-pentenal, isoamyl phenyl acetate, dibutyl maleate, vanillyl ethyl ether, 2-methylfuran, 2,3-butanedione, ethyl isovalerate, amyl acetate, Ethylhexanoate, isoamyl butyrate, 3-mercapto-2-butanone, 2-ethylpyrazine, hexyl isobutyrate, 2-ethyl-3-methylpyrazine, 1-octen-3-ol, 2,3-diethyl-5-methylpyrazine, furfuryl acetate, 2-acetylpyridine, acetophenone, geranyl acetate, Phenethyl acetate, ethyl laurate, maltol, gamma-nonalactone, ethyl cinnamate, tetrahydrofurfurylphenyl acetate, ethyl acetate, isobutyl acetate, butyl acetate, pyridine, 2-pentylfuran, isoamyl isobutyrate,2-Methylbutylisovalerat, Ethyllactat, 2-Isopropyl-5-methyl-2-hexenal, Nonanal, Ethyloctanoat, Isopropenylpyrazin, trans-2-Nonenal, 2-Undecanon, Ethyldecanoat, Methylphenylacetat, Damascenon, Ethyl-3-phenylpropionat, Tricyclodecenylisobutyrat, Prenylbenzoat, gamma-Decalacton, Vanillin, 2-Methylbutyraldehyd, 1-Propanol, Hexanal, 2-Heptanon, Amylalkohol, Hexylacetat, 1-Octen-3-on, Ethylheptanoat, 2,4,5-Trimethylthiazol, 2-Ethoxy-3-methylpyrazin, 1-Heptanol, Decanal, Linalool, gamma-Valerolacton, Ethylbenzoat, 4'-Methylacetophenon, Geraniol, Phenethylalkohol, Methyl-2-pyrrolylketon, p-Kresol, delta-Decalacton, Vanillinpropylenglykolacetal, Isovaleraldehyd, Ethylbutyrat, 2-Pentanol, Limonen, 3-Octanon, 2-Octanon, 2-Heptanol, 2,3-Dimethylpyrazin, Dimethyltrisulfid, 2-Octanol, Linalooloxid, 2,3-Diethylpyrazin, 2-Nonanol, 1-Octanol, 2-Acetyl-5-methylfuran, Diethylsuccinat, Methylsalicylat, Methyl-2-thiofuroat, 2-Phenyl-2-butenal, Isoamylbenzoat, 5-Methyl-2-phenyl-2-hexenal, Massoialacton,Ethyl isobutyrate, ethyl 2-methylbutyrate, isoamyl acetate, 2-methyl-1-butanol, 2-methylpyrazine, octanal, 2,5-dimethylpyrazine, 2-methoxypyrazine, 2-nonanone, 2-isopropyl-3-methoxypyrazine, furfural, benzaldehyde, 5-methylfurfural, 2-phenylpropionaldehyde, propyl 2-furoate, ethyl phenyl acetate, geranylacetone, guaiacol, beta-ionone, delta-octalactone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, isobutyric acid, butyric acid, 2-methylbutyric acid, isovaleric acid, valeric acid, hexanoic acid and 3-phenylpropionic acid. In some cases, the one or more VOCs include at least one of the following: 2,3-pentadione, coffee furanone, 2,6-dimethylpyrazine, benzyl acetate, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, acetophenone, hexanal, 1-octen-3-one, 1-heptanol, decanal, gamma-valerolactone, limonene, 2,3-dimethylpyrazine, dimethyl trisulfide, 2,3-diethylpyrazine, 1-octanol, diethyl succinate, octanal, furfural, isobutyric acid, 2-methylbutyric acid,The compound selected from the group consisting of isovaleric acid and valeric acid is not included. In some cases, the one or more VOCs include at least one of the following: 2,5-dimethylpyrazine, isobutyraldehyde, 2-isopropyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2,4,5-trimethylthiazole, 2-methoxypyrazine, guaiacol, furfural, ethyl benzoate, massoialactone, gamma-nonalactone, delta-octalactone, delta-decalactone, gamma-decalactone, 2-nonanone, phenethyl acetate, 2-pentylfuran, 1-octen-3-ol, phenylacetaldehyde, isoamylphenyl acetate, 2-phenylpropionaldehyde, tetrahydrofurfurylphenyl acetate, octanal, ethyl cinnamate, 2-heptanol, 1-octen-3-one, trans-2-nonenal, The selected compound does not include 2-isobutyl-3-methoxypyrazine (IBMP), ethyl decanoate, methyl salicylate, dimethyl trisulfide, methyl 2-thiofuroate, hexanoic acid, trans,trans-2,4-decadienal, and hexanal. In some cases, one or more VOCs do not include 1-methyl-1,2,3,6-tetrahydropyridine.

[0032] In some cases, the one or more non-volatile compounds may include at least one compound selected from the group consisting of gamma-decalactone, methyl 2-pyrrolyl ketone, 2,6-dimethoxyphenol, and 3-phenylpropionic acid. In some cases, the one or more VOCs may include at least one compound selected from the group consisting of cinnamic acid, 2-methoxy-4-vinylphenol, 2,3-hexanedione, acetoin acetate, 1-decanol, vanillin erythro- and threo-butane-2,3-diol, furaneol, ethyl maltol, acetoin, propanoic acid, methyl butyrate, methyl 2-methylbutyrate, 4-ethylguaiacol, 2-methoxy-4-methylphenol, alpha-ionone, rum ether, 3-carene, B-caryophyllene, 3-(Z)-hexenol, butyl butyrate, 3-mercaptohexanol, hexyl alcohol (hexanol), methyl benzoate, ethyl 2-methylbutyrate, and carvacrol.

[0033] The 2,3-diethyl-5-methylpyrazine may be present in an amount of less than about 0.23 mg / L. The 2-ethylpyrazine is present in an amount of less than about 0.49 mg / L. The 2-isopropyl-3-methoxypyrazine is present in an amount of less than about 0.02 mg / L. The 2-methoxy-4-vinylphenol is present in an amount of at least 0.05 mg / L. The 2-methylpyrazine is present in an amount of at least 2.1 mg / L. The 5-methylfurfural is present in an amount of less than about 0.6 mg / L. The amyl alcohol is present in an amount of at least 2.5 mg / L. The butyric acid is present in an amount of less than about 2.0 mg / L. The difurfuryl ether may be present in an amount of less than about 0.027 mg / L. The dimethyl trisulfide may be present in an amount of less than about 0.0007 mg / L. The furfural may be present in an amount of less than about 2.5 mg / L. The guaiacol may be present in an amount of less than about 0.63 mg / L.The isobutyraldehyde may be present in an amount of at least 34 mg / L. The isovaleraldehyde may be present in an amount of at least 41 mg / L. The pyrrole may be present in an amount of less than about 0.005 mg / L. The 2,5-dimethylphenol may be present in an amount of at least about 0.004 mg / L. The 2-acetyl-5-methylfuran may be present in an amount of at least about 0.5 mg / L. The 2-methoxy-4-methylphenol may be present in an amount of at least about 0.00012 mg / L. The chocolate furanone may be present in an amount of at least about 50 mg / L. The diethyl succinate may be present in an amount of at least about 0.0004 mg / L. The ethyl 2-methylbutyrate may be present in an amount of at least about 0.002 mg / L. The ethyl decanoate may be present in an amount of less than 3.0 mg / l. The ethyl laurate may be present in an amount of at least about 1.29 mg / l.Gamma-nonalactone may be present in an amount of less than 0.63 mg / L. Isovaleric acid may be present in an amount of at least 0.7 mg / L. Syringol may be present in an amount of less than 0.1 mg / L. Valeraldehyde may be present in an amount of at least about 0.6 mg / L.

[0034] In the above embodiments, the VOCs may each include one or more of the following: an acid, an alcohol, an aldehyde, an amine, a benzene, an ester, a furan, a ketone, a lactone, a phenol, a pyrazine, a pyridine, a pyrrole, a sugar or sugar alcohol, a sulfur compound, a terpene, or a thiophene. In some cases, the VOCs may include one or more of the following: an acid, an alcohol, an aldehyde, a ester, a furan, a ketone, a lactone, a phenol, a pyrazine, a pyridine, a pyrrole, a sugar or sugar alcohol, a sulfur compound, or a terpene. In some cases, the VOCs may include one or more of the following: an acid, an alcohol, an aldehyde, a ester, a furan, a ketone, a lactone, a phenol, a pyrazine, a pyrrole, a sugar or sugar alcohol, or a sulfur compound.

[0035] The VOCs may include one or more acids. The one or more acids may include at least one acid selected from the group consisting of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, phenylacetic acid, isobutyric acid, hexanoic acid, propionic acid, valeric acid, and 3-phenylpropionic acid. In some cases, the one or more acids may include at least one acid selected from the group consisting of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, propionic acid, valeric acid, and 3-phenylpropionic acid. In some cases, the one or more acids may include at least one acid selected from the group consisting of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, isobutyric acid, and hexanoic acid.

[0036] The VOCs may include one or more alcohols. The one or more alcohols may be at least one selected from the group consisting of amyl alcohol, 2-methoxy-4-vinylphenol, furaneol, guaiacol, 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 1-octen-3-ol, 2,3-butanediol, hexyl alcohol (hexanol), 1-octanol, 2-heptanol, isoamyl alcohol, 2-nonanol, 1-heptanol, para-cresol, 1-decanol, 4-carvomenthenol, carvacrol, eugenol, isoeugenol, phenylpropyl alcohol, hexanol, 2-ethyl-1-hexanol, benzyl alcohol, 1-propanol, geraniol, phenethyl alcohol, alcohol selected from the group consisting of p-cresol, 2-pentanol, 2-octanol, 2-methyl-1-butanol and 2,6-dimethoxyphenol.In some cases, the one or more alcohols may be at least one selected from the group consisting of isoamyl alcohol, hexanol, 2-ethyl-1-hexanol, benzyl alcohol, 1-octen-3-ol, 1-propanol, amyl alcohol, 1-heptanol, geraniol, phenethyl alcohol, p-cresol, 2-pentanol, 2-heptanol, 2-octanol, 2-nonanol, 1-octanol, 2-methyl-1-butanol, guaiacol, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, furaneol, 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 2,3-butanediol, hexyl alcohol (hexanol), para-cresol, 1-decanol, 4-carvomenthenol, carvacrol, eugenol, isoeugenol and phenylpropyl alcohol.In some cases, the one or more alcohols may include at least one alcohol selected from the group consisting of amyl alcohol, 2-methoxy-4-vinylphenol, furaneol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, hexyl alcohol (hexanol), 1-octanol, isoamyl alcohol, 2-nonanol, 1-heptanol, para-cresol, 1-decanol, and carvacrol.

[0037] The VOCs may include one or more aldehydes. The one or more aldehydes may be at least one selected from the group consisting of vanillin, isovaleraldehyde, cocoa hexenal, valeraldehyde, vanillin erythro- and -threo-butane-2,3-diol acetal, benzaldehyde, isobutyraldehyde, furfural, isodihydrolavandulal, decanal, phenylacetaldehyde, 2-phenylpropionaldehyde, acetaldehyde, octanal, nonanal, 2-methylbutyraldehyde, 2-phenyl-2-butenal, trans-2-nonenal, trans,trans-2,4-decadienal, hexanal, 2-methoxycinnamaldehyde, cuminaldehyde, 2-(E)-hexenal, trans,trans-2,4-decadienal, 4-methyl-2-phenyl-2-pentenal, 2-isopropyl-5-methyl-2-hexenal, vanillin propylene glycol acetal, 5-methyl-2-phenyl-2-hexenal and 5-methylfurfural.In some cases, the one or more aldehydes may be at least one selected from the group consisting of vanillin, isobutyraldehyde, valeraldehyde, phenylacetaldehyde, trans,trans-2,4-decadienal, 4-methyl-2-phenyl-2-pentenal, 2-isopropyl-5-methyl-2-hexenal, nonanal, trans-2-nonenal, 2-methylbutyraldehyde, hexanal, decanal, vanillin propylene glycol acetal, isovaleraldehyde, 2-phenyl-2-butenal, 5-methyl-2-phenyl-2-hexenal, octanal, furfural, benzaldehyde, 5-methylfurfural, 2-phenylpropionaldehyde, cocoa hexenal, vanillin erythro- and threo-butane-2,3-diol acetal, isodihydrolavandulal, trans,trans-2,4-decadienal, 2-methoxycinnamaldehyde, cuminaldehyde, and 2-(E)-hexenal. In some cases, the one or more aldehydes may include at least one aldehyde selected from the group consisting of vanillin, isobutyraldehyde, isovaleraldehyde, p-anisaldehyde, and valeraldehyde.

[0038] The VOCs may include one or more amines. In some cases, the one or more amines may include at least one amine selected from the group consisting of 2-amino-1-naphthalenol, 2-methoxybenzenamine, 5-amino-1-naphthol, N,N-dimethylethanamine, and N,N-dimethylmethylamine.

[0039] The VOCs may include one or more benzenes. The one or more benzenes may include at least one benzene selected from the group consisting of styrene and toluene.

[0040] The VOCs may include one or more esters. The one or more esters may be at least one selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl anthranilate, methyl butyrate, 2-methylbutylisovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl benzoate, hexyl acetate, ethyl phenyl acetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, phenethyl acetate, ethyl octanoate, isoamyl phenyl acetate, tetrahydrofurfuryl phenyl acetate, neryl acetate, ethyl cinnamate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate, ethyl 3-hydroxybutanoate, ethyl decanoate, methyl decanoate, ethyl 2-methylbutyrate, Methyl salicylate, methyl 2-thiofuroate, cinnamyl acetate, furfuryl propionate, dibutyl maleate, ethyl isovalerate, amyl acetate, isoamyl butyrate, ethyl acetate, methyl phenyl acetate, ethyl 3-phenyl propionate, tricyclodecenyl isobutyrate, prenyl benzoate, isoamyl benzoate,propyl 2-furoate and methyl p-anisate selected esters. In some cases, the one or more esters may be at least one selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutylisovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenyl acetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate, ethyl 3-hydroxybutanoate, ethyl 2-methylbutyrate, furfuryl propionate, isoamyl phenyl acetate, dibutyl maleate, ethyl isovalerate, amyl acetate, isoamyl butyrate, phenethyl acetate, ethyl cinnamate, tetrahydrofurfuryl phenyl acetate, ethyl acetate, Ethyl octanoate, ethyl decanoate, methyl phenyl acetate, ethyl 3-phenyl propionate, tricyclodecenyl isobutyrate, prenyl benzoate, ethyl benzoate, methyl salicylate, methyl 2-thiofuroate, isoamyl benzoate,Propyl 2-furoate, methyl p-anisate, and ethyl butanoate may include esters selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutylisovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenyl acetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate, ethyl 3-hydroxybutanoate, and ethyl 2-methylbutyrate. In some cases, the chocolate replica may contain at least about 0.01 mg / l of esters.

[0041] The VOCs may include one or more furans. The one or more furans may include at least one furan selected from the group consisting of 1-(2-furanyl)ethanone, 2-(2-furanylmethyl)-5-methylfuran, 2-(2-propenyl)furan, 2-(methoxymethyl)furan, 2,2'-methylenebisfuran, 2,5-dimethylfuran, 2-[(methylthio)methyl]furan, 2-acetyl-5-methylfuran, 2-ethylfuran, 2-furfuryl acetate, 2-methylfuran, 2-pentylfuran, 2-vinylfuran, 3-furanmethanol, 3-methylfuran, 5-methylfurfural, difurfuryl ether, furan, furaneol, furfural, furfuryl alcohol, and furfuryl propionate. The one or more furans may include at least one furan selected from the group consisting of 2-acetyl-5-methylfuran, 2-ethylfuran, 2-furfuryl acetate, 2-pentylfuran, 5-methylfurfural, difurfuryl ether, furaneol, furfural, furfuryl alcohol, and furfuryl propionate.The one or more furans may include at least one furan selected from the group consisting of 2-methylfuran, 2-pentylfuran, 2-acetyl-5-methylfuran, 5-methylfurfural, difurfuryl ether, furaneol, furfural, and furfuryl alcohol.

[0042] The VOCs may include one or more ketones. The one or more ketones may be at least one selected from the group consisting of 2,3-pentadione, coffee furanone, 5-methyl-2-hepten-4-one, 2,3-butanedione, 3-mercapto-2-butanone, acetophenone, maltol, gamma-nonalactone, 2-undecanone, damascenone, gamma-decalactone, 2-heptanone, 1-octen-3-one, gamma-valerolactone, 4'-methylacetophenone, methyl-2-pyrrolyl ketone, delta-decalactone, 3-octanone, 2-octanone, massoialactone, 2-nonanone, geranylacetone, beta-ionone, delta-octalactone, 2,3-hexanedione, acetoin acetate, ethylmaltol, acetoin, Include selected ketone from the group consisting of filberton, alpha-ionone and gamma-decalactone.The one or more ketones may be at least one selected from the group consisting of beta-ionone, maltol, 2,3-pentadione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, acetoin, alpha-ionone, 2-heptanone, damascenone, 2-undecanone, acetophenone, gamma-valerolactone, 5-methyl-2-hepten-4-one, 2,3-butanone, 3-mercapto-2-butanone, gamma-nonalactone, gamma-decalactone, 1-octen-3-one, 4'-methylacetophenone, methyl-2-pyrrolyl ketone, delta-decalactone, 3-octanone, 2-octanone, massoialactone, 2-nonanone, geranylacetone and delta-octalactone. The one or more ketones may include at least one ketone selected from the group consisting of beta-ionone, maltol, 2,3-pentadione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, acetoin, alpha-ionone, 2-heptanone, damascenone, 2-undecanone, acetophenone, and gamma-valerolactone. In some cases, the chocolate replica may contain at least 0.03 mg / L of ketones.

[0043] The VOCs may include one or more lactones. The one or more lactones may include at least one lactone selected from the group consisting of 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, gamma-decalactone, massoialactone, and sotolone. In some cases, the one or more lactones may include at least one lactone selected from the group consisting of gamma-decalactone, massoialactone, and sotolone.

[0044] The VOCs may include one or more phenols. The one or more phenols may include at least one phenol selected from the group consisting of 1-(2-hydroxy-5-methylphenyl)ethanone, 2,5-dimethylphenol, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methoxyphenol, 2-methylphenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethyl-2-methoxyphenol, 4-ethylguaiacol, 4-vinylphenol, eugenol, guaiacol, isoeugenol, p-cresol, phenol, syringol, syringol (2,6-dimethoxyphenol), vanillin erythro- and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether. In some cases, the one or more phenols may include at least one phenol selected from the group consisting of 2,5-dimethylphenol, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethylguaiacol, 4-vinylphenol, eugenol, guaiacol, isoeugenol, p-cresol, syringol, vanillin erythro- and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether.In some cases, the one or more phenols may include at least one phenol selected from the group consisting of 2,5-dimethylphenol, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 4-ethylguaiacol, eugenol, guaiacol, isoeugenol, syringol, vanillin erythro- and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether. In some cases, the chocolate replica may contain at least 4.6 mg / L of phenols.

[0045] The VOCs may include one or more pyrazines. The one or more pyrazines may be at least one selected from the group consisting of 2-(n-propyl)pyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-diethylpyrazine, 2,6-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methylpyrazine, 3,5-diethyl-2-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, Include selected pyrazine from the group consisting of ethylpyrazine, isopropenylpyrazine, methylpyrazine and pyrazine.The one or more pyrazines may include at least one pyrazine selected from the group consisting of 2,6-dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2-isobutyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethoxy-3-methylpyrazine, 2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-methoxypyrazine and 2-isopropyl-3-methoxypyrazine. The one or more pyrazines may include at least one pyrazine selected from the group consisting of 2,6-dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine and 2-ethylpyrazine.

[0046] The VOCs may include one or more pyridines. The one or more pyridines may include at least one pyridine selected from the group consisting of 1-methyl-1,2,3,6-tetrahydropyridine, 1-methylpiperidine, 2-acetylpyridine, 2-methylpyridine, 3-ethylpyridine, 3-ethylpyridine, 3-methylpyridine, 3-propylpyridine, 3-pyridinol, and methyl nicotinate. The one or more pyridines may include at least one pyridine selected from the group consisting of 2-acetylpyridine, 3-ethylpyridine, and methyl nicotinate.

[0047] The VOCs may include one or more pyridines. The one or more pyrroles may include at least one pyrrole selected from the group consisting of 1-(1H-pyrrole-2-yl)ethanone, 1-(2-furanylmethyl)-1H-pyrrole, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, 1-methyl-1H-pyrrole-2-carboxaldehyde, 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, indole, and pyrrole. In some cases, the one or more pyrroles may include at least one pyrrole selected from the group consisting of 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, and pyrrole. In some cases, the one or more pyrroles may include pyrrole.

[0048] The VOCs may include one or more sugars or sugar alcohols. The one or more sugars or sugar alcohols may include at least one sugar or sugar alcohol selected from the group consisting of ethyl maltol and maltol.

[0049] The VOCs may include one or more sulfur compounds. The one or more sulfur compounds may include at least one sulfur compound selected from the group consisting of diethyl disulfide, dimethyl disulfide, dimethyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, methanethiol, and methional. In some cases, the one or more sulfur compounds may include at least one sulfur compound selected from the group consisting of diethyl disulfide, dimethyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, methanethiol, and methional. In some cases, the one or more sulfur compounds may include at least one sulfur compound selected from the group consisting of dimethyl trisulfide and methanethiol.

[0050] The VOCs may include one or more terpenes. The one or more terpenes may include at least one terpene selected from the group consisting of 3-carene, 2,4,5-trimethylthiazole, limonene, linalool, myrcene, and b-caryophyllene. In some cases, the one or more terpenes may include at least one terpene selected from the group consisting of 3-carene, limonene, linalool, myrcene, and b-caryophyllene.

[0051] The VOCs may include one or more thiophenes. In some cases, the VOCs do not include a thiophene.

[0052] The VOCs may include 2,7-dimethyl-oxepin.

[0053] The VOCs can be at least 20 from the list of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, phenylacetic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, amyl alcohol, 2-methoxy-4-vinylphenol, furaneol, guaiacol, 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 1-octen-3-ol, 2,3-butanediol, hexyl alcohol (hexanol), 1-octanol, 2-heptanol, isoamyl alcohol, 2-nonanol, 1-heptanol, para-cresol, 1-decanol, 4-carvomenthenol, carvacrol, Eugenol, isoeugenol, phenylpropyl alcohol, isovaleraldehyde, cocoa hexenal, valeraldehyde, vanillin-erythro- and threo-butane-2,3-diolacetal, benzaldehyde, isobutyraldehyde, furfural, isodihydrolavandulal, decanal, phenylacetaldehyde, 2-phenylpropionaldehyde, acetaldehyde, octanal, nonanal, 2-Methylbutyraldehyde, 2-Phenyl-2-butenal, trans-2-Nonenal, trans,trans-2,4-Decadienal, Hexanal, 2-Methoxycinnamaldehyde, Cuminaldehyde, 2-(E)-Hexenal,Ethyllaurat, Diethylsuccinat, Ethylbutyrat, Ethyl-2-methylbutyrat, Methylanthranilat, Methylbutyrat, 2-Methylbutylisovalerat, Ethylhexanoat, Methyl-2-methylbutyrat, Ethylisobutyrat, Ethylbenzoat, Hexylacetat, Ethylphenylacetat, Geranylacetat, Methyl-para-anisat, Ethyllactat, Isoamylisobutyrat, Ethylheptanoat, Butylbutyrat, Isoamylacetat, Phenethylacetat, Ethyloctanoat, Isoamylphenylacetat, Tetrahydrofurfurylphenylacetat, Nerylacetat, Ethylcinnamat, Isobutylacetat, Benzylacetat, Butylacetat, Furfurylacetat, Hexylisobutyrat, Methylbenzoat, Ethyl-3-hydroxybutanoat, Ethyldecanoat, Methyldecanoat, Ethyl-2-methylbutyrat, Methylsalicylat, Methyl-2-thiofuroat, Cinnamylacetat, beta-Ionon, Maltol, 2,3-Pentadion, Kaffee-Furanon, 2,3-Hexandion, Acetoinacetat, Ethylmaltol, Acetoin, Filberton, alpha-Ionon, 2-Heptanon, Damascenon, 2-Undecanon, Massoialacton, gamma-Nonalacton, delta-Octalacton, delta-Decalacton, gamma-Decalacton, 2-Nonanon, Acetophenon, gamma-Valerolacton, 1-Octen-3-on,Methyl-2-pyrrolylketon, 3-Mercapto-2-butanon, Vanillin, Vanillylethylether, Rumether, 2-Pentylfuran, 2-Methylfuran, Neroloxid, Dimethyltrisulfid, Methylmercapten, 2,6-Dimethylpyrazin, Isopropenylpyrazin, 2,3,5-Trimethylpyrazin, 2,3-Dimethylpyrazin, 2-Ethyl-3-methylpyrazin, 2-methylpyrazin, 2-Ethylpyrazin, 2,5-Dimethylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-ethyl-3,(5 oder 6)-dimethylpyrazin, 2,3-Diethyl-5-methylpyrazin, 2-Methoxypyrazin, 2-Ethyl-6-methylpyrazin, 2,3,5,6-Tetramethylpyrazin, 2-Isobutyl-3-methoxypyrazin (IBMP), 2,4,5-Trimethylthiazol, 3-Caren, B-Caryophyllen, (R)-(+)-Limonen, Linalool, Myrcen, 5-Methyl-2-hepten-4-on, Hexanol, 4,5-Dimethyl-2-ethyl-3-thiazolin, 2-Ethyl-1-hexanol, 2-Isobutyl-3-methoxypyrazin, Furfurylpropionat, trans,trans-2,4-Decadienal, Benzylalkohol, 4-Methyl-2-phenyl-2-pentenal, Dibutylmaleat, 2,3-Butandion, Ethylisovalerat, Amylacetat, Isoamylbutyrat, 2-Acetylpyridin, Ethylacetat, Pyridin, 2-Isopropyl-5-methyl-2-hexenal, Methylphenylacetat,Ethyl-3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, gamma-decalactone, 1-propanol, 2-ethoxy-3-methylpyrazine, 4'-methylacetophenone, geraniol, phenethyl alcohol, p-cresol, vanillin propylene glycol acetal, 2-pentanol, limonene, 3-octanone, 2-Octanone, 2,3-Dimethylpyrazine, 2-Octanol, Linalool Oxide, 2,3-Diethylpyrazine, 2-Acetyl-5-methylfuran, Isoamyl Benzoate, 5-Methyl-2-phenyl-2-hexenal, 2-Methyl-1-butanol, 2-Methylpyrazine, 5-Methylfurfural, Propyl-2-furoate, geranylacetone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, valeric acid and 3-phenylpropionic acid.

[0054] The VOCs can be at least 30 from the list of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, phenylacetic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, amyl alcohol, 2-methoxy-4-vinylphenol, furaneol, guaiacol, 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 1-octen-3-ol, 2,3-butanediol, hexyl alcohol (hexanol), 1-octanol, 2-heptanol, isoamyl alcohol, 2-nonanol, 1-heptanol, para-cresol, 1-decanol, 4-carvomenthenol, carvacrol, Eugenol, isoeugenol, phenylpropyl alcohol, isovaleraldehyde, cocoa hexenal, valeraldehyde, vanillin-erythro- and threo-butane-2,3-diolacetal, benzaldehyde, isobutyraldehyde, furfural, isodihydrolavandulal, decanal, phenylacetaldehyde, 2-phenylpropionaldehyde, acetaldehyde, octanal, nonanal, 2-Methylbutyraldehyde, 2-Phenyl-2-butenal, trans-2-Nonenal, trans,trans-2,4-Decadienal, Hexanal, 2-Methoxycinnamaldehyde, Cuminaldehyde, 2-(E)-Hexenal,Ethyllaurat, Diethylsuccinat, Ethylbutyrat, Ethyl-2-methylbutyrat, Methylanthranilat, Methylbutyrat, 2-Methylbutylisovalerat, Ethylhexanoat, Methyl-2-methylbutyrat, Ethylisobutyrat, Ethylbenzoat, Hexylacetat, Ethylphenylacetat, Geranylacetat, Methyl-para-anisat, Ethyllactat, Isoamylisobutyrat, Ethylheptanoat, Butylbutyrat, Isoamylacetat, Phenethylacetat, Ethyloctanoat, Isoamylphenylacetat, Tetrahydrofurfurylphenylacetat, Nerylacetat, Ethylcinnamat, Isobutylacetat, Benzylacetat, Butylacetat, Furfurylacetat, Hexylisobutyrat, Methylbenzoat, Ethyl-3-hydroxybutanoat, Ethyldecanoat, Methyldecanoat, Ethyl-2-methylbutyrat, Methylsalicylat, Methyl-2-thiofuroat, Cinnamylacetat, beta-Ionon, Maltol, 2,3-Pentadion, Kaffee-Furanon, 2,3-Hexandion, Acetoinacetat, Ethylmaltol, Acetoin, Filberton, alpha-Ionon, 2-Heptanon, Damascenon, 2-Undecanon, Massoialacton, gamma-Nonalacton, delta-Octalacton, delta-Decalacton, gamma-Decalacton, 2-Nonanon, Acetophenon, gamma-Valerolacton, 1-Octen-3-on,Methyl-2-pyrrolylketon, 3-Mercapto-2-butanon, Vanillin, Vanillylethylether, Rumether, 2-Pentylfuran, 2-Methylfuran, Neroloxid, Dimethyltrisulfid, Methylmercapten, 2,6-Dimethylpyrazin, Isopropenylpyrazin, 2,3,5-Trimethylpyrazin, 2,3-Dimethylpyrazin, 2-Ethyl-3-methylpyrazin, 2-methylpyrazin, 2-Ethylpyrazin, 2,5-Dimethylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-ethyl-3,(5 oder 6)-dimethylpyrazin, 2,3-Diethyl-5-methylpyrazin, 2-Methoxypyrazin, 2-Ethyl-6-methylpyrazin, 2,3,5,6-Tetramethylpyrazin, 2-Isobutyl-3-methoxypyrazin (IBMP), 2,4,5-Trimethylthiazol, 3-Caren, B-Caryophyllen, (R)-(+)-Limonen, Linalool, Myrcen, 5-Methyl-2-hepten-4-on, Hexanol, 4,5-Dimethyl-2-ethyl-3-thiazolin, 2-Ethyl-1-hexanol, 2-Isobutyl-3-methoxypyrazin, Furfurylpropionat, trans,trans-2,4-Decadienal, Benzylalkohol, 4-Methyl-2-phenyl-2-pentenal, Dibutylmaleat, 2,3-Butandion, Ethylisovalerat, Amylacetat, Isoamylbutyrat, 2-Acetylpyridin, Ethylacetat, Pyridin, 2-Isopropyl-5-methyl-2-hexenal, Methylphenylacetat,Ethyl-3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, gamma-decalactone, 1-propanol, 2-ethoxy-3-methylpyrazine, 4'-methylacetophenone, geraniol, phenethyl alcohol, p-cresol, vanillin propylene glycol acetal, 2-pentanol, limonene, 3-octanone, 2-Octanone, 2,3-Dimethylpyrazine, 2-Octanol, Linalool Oxide, 2,3-Diethylpyrazine, 2-Acetyl-5-methylfuran, Isoamyl Benzoate, 5-Methyl-2-phenyl-2-hexenal, 2-Methyl-1-butanol, 2-Methylpyrazine, 5-Methylfurfural, Propyl-2-furoate, geranylacetone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, valeric acid and 3-phenylpropionic acid.

[0055] The VOCs can be at least 40 from the list of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, phenylacetic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, amyl alcohol, 2-methoxy-4-vinylphenol, furaneol, guaiacol, 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 1-octen-3-ol, 2,3-butanediol, hexyl alcohol (hexanol), 1-octanol, 2-heptanol, isoamyl alcohol, 2-nonanol, 1-heptanol, para-cresol, 1-decanol, 4-carvomenthenol, carvacrol, Eugenol, isoeugenol, phenylpropyl alcohol, isovaleraldehyde, cocoa hexenal, valeraldehyde, vanillin-erythro- and threo-butane-2,3-diolacetal, benzaldehyde, isobutyraldehyde, furfural, isodihydrolavandulal, decanal, phenylacetaldehyde, 2-phenylpropionaldehyde, acetaldehyde, octanal, nonanal, 2-Methylbutyraldehyde, 2-Phenyl-2-butenal, trans-2-Nonenal, trans,trans-2,4-Decadienal, Hexanal, 2-Methoxycinnamaldehyde, Cuminaldehyde, 2-(E)-Hexenal,Ethyllaurat, Diethylsuccinat, Ethylbutyrat, Ethyl-2-methylbutyrat, Methylanthranilat, Methylbutyrat, 2-Methylbutylisovalerat, Ethylhexanoat, Methyl-2-methylbutyrat, Ethylisobutyrat, Ethylbenzoat, Hexylacetat, Ethylphenylacetat, Geranylacetat, Methyl-para-anisat, Ethyllactat, Isoamylisobutyrat, Ethylheptanoat, Butylbutyrat, Isoamylacetat, Phenethylacetat, Ethyloctanoat, Isoamylphenylacetat, Tetrahydrofurfurylphenylacetat, Nerylacetat, Ethylcinnamat, Isobutylacetat, Benzylacetat, Butylacetat, Furfurylacetat, Hexylisobutyrat, Methylbenzoat, Ethyl-3-hydroxybutanoat, Ethyldecanoat, Methyldecanoat, Ethyl-2-methylbutyrat, Methylsalicylat, Methyl-2-thiofuroat, Cinnamylacetat, beta-Ionon, Maltol, 2,3-Pentadion, Kaffee-Furanon, 2,3-Hexandion, Acetoinacetat, Ethylmaltol, Acetoin, Filberton, alpha-Ionon, 2-Heptanon, Damascenon, 2-Undecanon, Massoialacton, gamma-Nonalacton, delta-Octalacton, delta-Decalacton, gamma-Decalacton, 2-Nonanon, Acetophenon, gamma-Valerolacton, 1-Octen-3-on,Methyl-2-pyrrolylketon, 3-Mercapto-2-butanon, Vanillin, Vanillylethylether, Rumether, 2-Pentylfuran, 2-Methylfuran, Neroloxid, Dimethyltrisulfid, Methylmercapten, 2,6-Dimethylpyrazin, Isopropenylpyrazin, 2,3,5-Trimethylpyrazin, 2,3-Dimethylpyrazin, 2-Ethyl-3-methylpyrazin, 2-methylpyrazin, 2-Ethylpyrazin, 2,5-Dimethylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-ethyl-3,(5 oder 6)-dimethylpyrazin, 2,3-Diethyl-5-methylpyrazin, 2-Methoxypyrazin, 2-Ethyl-6-methylpyrazin, 2,3,5,6-Tetramethylpyrazin, 2-Isobutyl-3-methoxypyrazin (IBMP), 2,4,5-Trimethylthiazol, 3-Caren, B-Caryophyllen, (R)-(+)-Limonen, Linalool, Myrcen, 5-Methyl-2-hepten-4-on, Hexanol, 4,5-Dimethyl-2-ethyl-3-thiazolin, 2-Ethyl-1-hexanol, 2-Isobutyl-3-methoxypyrazin, Furfurylpropionat, trans,trans-2,4-Decadienal, Benzylalkohol, 4-Methyl-2-phenyl-2-pentenal, Dibutylmaleat, 2,3-Butandion, Ethylisovalerat, Amylacetat, Isoamylbutyrat, 2-Acetylpyridin, Ethylacetat, Pyridin, 2-Isopropyl-5-methyl-2-hexenal, Methylphenylacetat,Ethyl-3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, gamma-decalactone, 1-propanol, 2-ethoxy-3-methylpyrazine, 4'-methylacetophenone, geraniol, phenethyl alcohol, p-cresol, vanillin propylene glycol acetal, 2-pentanol, limonene, 3-octanone, 2-Octanone, 2,3-Dimethylpyrazine, 2-Octanol, Linalool Oxide, 2,3-Diethylpyrazine, 2-Acetyl-5-methylfuran, Isoamyl Benzoate, 5-Methyl-2-phenyl-2-hexenal, 2-Methyl-1-butanol, 2-Methylpyrazine, 5-Methylfurfural, Propyl-2-furoate, geranylacetone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, valeric acid and 3-phenylpropionic acid.

[0056] The VOCs can be at least 50 from the group consisting of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, phenylacetic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, amyl alcohol, 2-methoxy-4-vinylphenol, furaneol, guaiacol, 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 1-octen-3-ol, 2,3-butanediol, hexyl alcohol (hexanol), 1-octanol, 2-heptanol, isoamyl alcohol, 2-nonanol, 1-heptanol, para-cresol, 1-decanol, 4-carvomenthenol, carvacrol, Eugenol, isoeugenol, phenylpropyl alcohol, isovaleraldehyde, cocoa hexenal, valeraldehyde, vanillin-erythro- and threo-butane-2,3-diolacetal, benzaldehyde, isobutyraldehyde, furfural, isodihydrolavandulal, decanal, phenylacetaldehyde, 2-phenylpropionaldehyde, acetaldehyde, octanal, nonanal, 2-Methylbutyraldehyde, 2-Phenyl-2-butenal, trans-2-Nonenal, trans,trans-2,4-Decadienal, Hexanal, 2-Methoxycinnamaldehyde, Cuminaldehyde, 2-(E)-Hexenal,Ethyllaurat, Diethylsuccinat, Ethylbutyrat, Ethyl-2-methylbutyrat, Methylanthranilat, Methylbutyrat, 2-Methylbutylisovalerat, Ethylhexanoat, Methyl-2-methylbutyrat, Ethylisobutyrat, Ethylbenzoat, Hexylacetat, Ethylphenylacetat, Geranylacetat, Methyl-para-anisat, Ethyllactat, Isoamylisobutyrat, Ethylheptanoat, Butylbutyrat, Isoamylacetat, Phenethylacetat, Ethyloctanoat, Isoamylphenylacetat, Tetrahydrofurfurylphenylacetat, Nerylacetat, Ethylcinnamat, Isobutylacetat, Benzylacetat, Butylacetat, Furfurylacetat, Hexylisobutyrat, Methylbenzoat, Ethyl-3-hydroxybutanoat, Ethyldecanoat, Methyldecanoat, Ethyl-2-methylbutyrat, Methylsalicylat, Methyl-2-thiofuroat, Cinnamylacetat, beta-Ionon, Maltol, 2,3-Pentadion, Kaffee-Furanon, 2,3-Hexandion, Acetoinacetat, Ethylmaltol, Acetoin, Filberton, alpha-Ionon, 2-Heptanon, Damascenon, 2-Undecanon, Massoialacton, gamma-Nonalacton, delta-Octalacton, delta-Decalacton, gamma-Decalacton, 2-Nonanon, Acetophenon, gamma-Valerolacton, 1-Octen-3-on,Methyl-2-pyrrolylketon, 3-Mercapto-2-butanon, Vanillin, Vanillylethylether, Rumether, 2-Pentylfuran, 2-Methylfuran, Neroloxid, Dimethyltrisulfid, Methylmercapten, 2,6-Dimethylpyrazin, Isopropenylpyrazin, 2,3,5-Trimethylpyrazin, 2,3-Dimethylpyrazin, 2-Ethyl-3-methylpyrazin, 2-methylpyrazin, 2-Ethylpyrazin, 2,5-Dimethylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-ethyl-3,(5 oder 6)-dimethylpyrazin, 2,3-Diethyl-5-methylpyrazin, 2-Methoxypyrazin, 2-Ethyl-6-methylpyrazin, 2,3,5,6-Tetramethylpyrazin, 2-Isobutyl-3-methoxypyrazin (IBMP), 2,4,5-Trimethylthiazol, 3-Caren, B-Caryophyllen, (R)-(+)-Limonen, Linalool, Myrcen, 5-Methyl-2-hepten-4-on, Hexanol, 4,5-Dimethyl-2-ethyl-3-thiazolin, 2-Ethyl-1-hexanol, 2-Isobutyl-3-methoxypyrazin, Furfurylpropionat, trans,trans-2,4-Decadienal, Benzylalkohol, 4-Methyl-2-phenyl-2-pentenal, Dibutylmaleat, 2,3-Butandion, Ethylisovalerat, Amylacetat, Isoamylbutyrat, 2-Acetylpyridin, Ethylacetat, Pyridin, 2-Isopropyl-5-methyl-2-hexenal, Methylphenylacetat,Ethyl-3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, gamma-decalactone, 1-propanol, 2-ethoxy-3-methylpyrazine, 4'-methylacetophenone, geraniol, phenethyl alcohol, p-cresol, vanillin propylene glycol acetal, 2-pentanol, limonene, 3-octanone, 2-Octanone, 2,3-Dimethylpyrazine, 2-Octanol, Linalool Oxide, 2,3-Diethylpyrazine, 2-Acetyl-5-methylfuran, Isoamyl Benzoate, 5-Methyl-2-phenyl-2-hexenal, 2-Methyl-1-butanol, 2-Methylpyrazine, 5-Methylfurfural, Propyl-2-furoate, geranylacetone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, valeric acid and 3-phenylpropionic acid.

[0057] Die VOCs können mindestens 10 aus der aus 1-Heptanol, 1-Octanol, 1-Octen-3-ol, 2,3-Butandiol, 2,3-Butandion, 2,3-Diethyl-5-methylpyrazin, 2,3-Diethylpyrazin, 2,3-Hexandion, 2,3-Pentadion, 2,5-Dimethylphenol, 2,5-Dimethylpyrazin, 2,6-Dimethylpyrazin, 2-Acetyl-1-methylpyrrol, 2-Acetyl-5-methylfuran, 2-Acetylpyridin, 2-Acetylpyrrol, 2-Ethoxy-3-methylpyrazin, 2-Ethyl-1-hexanol, 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanon, 2-Ethylfuran, 2-Ethylpyrazin, 2-Furfurylacetat, 2-Heptanol, 2-Heptanon, 2-Isobutyl-3-methoxypyrazin (IBMP), 2-Isobutyl-3-methylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-Methoxy-4-methylphenol, 2-Methoxy-4-vinylphenol, 2-Methylbutylisovalerat, 2-Methylbutyraldehyd, 2-Methylbuttersäure, 2-Methylpyrazin, 2-Nonanol, 2-Nonanon, 2-Octanol, 2-Octanon, 2-Pentanol, 2-Pentylfuran, 2-Phenyl-2-butenal, 2-Phenylethanol, 2-Phenylpropionaldehyd, 2-Tridecanon, 2-Undecanon, 3-Ethylpyridin, 3-Hexanon, 3-Methylbuttersäure, 3-Octanol, 3-Octanon, 4-Carvomenthenol, 4-Ethylguaiacol, 4-Ethylphenol,4-Ethylguaiacol, 4-Hydroxy-5-methyl-3-furanon, 4-Methyl-2-phenyl-2-pentenal, 4'-Methylacetophenon, 4-Vinylphenol, 5-Methyl-2-phenyl-2-hexenal, 5-Methylfurfural, Acetoinacetat, Amylacetat, Amylalkohol, Benzaldehyd, Benzylacetat, Benzylalkohol, Benzylisovalerat, beta-Damascenon, beta-Ionon, Butylacetat, Butylalkohol, Buttersäure, Schokoladen-Furanon, Damascenon, Decanal, delta-Decalacton, delta-Octalacton, Diethyldisulfid, Diethylsuccinat, Difurfurylether, Dimethylsulfid, Dimethylsulfoxid, Dimethyltrisulfid, Ethyl-2-methylbutyrat, Ethyl-3-phenylpropionat, Ethylacetat, Ethylbenzoat, Ethylbutanoat, Ethylbutyrat, Ethylcinnamat, Ethyldecanoat, Ethylheptanoat, Ethylhexanoate Ethylisobutyrat, Ethylisovalerat, Ethyllactat, Ethyllaurat, Ethylmaltol, Ethylmyristat, Ethyloctanoat, Ethyloleat, Ethylphenylacetat, Ethylsalicylat, Ethyltiglat, Ethylvalerat, Eugenol, Furaneol, Furfural, Furfurylalkohol, Furfurylpropionat, gamma-Decalacton, gamma-Decalacton, gamma-Nonalacton, gamma-Valerolacton,Geraniol, geranyl acetate, guaiacol, hexanal, hexanol, hexyl acetate, isoamyl acetate, isoamyl alcohol, isoamyl benzoate, isoamyl butyrate, isoamyl isobutyrate, isobutyl acetate, isobutyl alcohol, isobutyraldehyde, isobutyric acid, isoeugenol, isopropenylpyrazine, isovaleraldehyde, Isovaleric acid, limonene, linalool, maltol, massoialactone, methanethiol, methional, methyl 2-methylbutyrate, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl hexanoate, methyl nicotinate, methyl phenyl acetate, methyl salicylate, myrcene, nonanal, octanal, p-anisaldehyde, p-cresol, phenethyl acetate, Phenylacetaldehyde, propanol, propionaldehyde, propionic acid, propyl propionate, pyrrole, sotolon, syringol, trans,trans-2,4-decadienal, trans-2-nonenal, valeraldehyde, valeric acid, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether.

[0058] Die VOCs können mindestens 20 aus der aus 1-Heptanol, 1-Octanol, 1-Octen-3-ol, 2,3-Butandiol, 2,3-Butandion, 2,3-Diethyl-5-methylpyrazin, 2,3-Diethylpyrazin, 2,3-Hexandion, 2,3-Pentadion, 2,5-Dimethylphenol, 2,5-Dimethylpyrazin, 2,6-Dimethylpyrazin, 2-Acetyl-1-methylpyrrol, 2-Acetyl-5-methylfuran, 2-Acetylpyridin, 2-Acetylpyrrol, 2-Ethoxy-3-methylpyrazin, 2-Ethyl-1-hexanol, 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanon, 2-Ethylfuran, 2-Ethylpyrazin, 2-Furfurylacetat, 2-Heptanol, 2-Heptanon, 2-Isobutyl-3-methoxypyrazin (IBMP), 2-Isobutyl-3-methylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-Methoxy-4-methylphenol, 2-Methoxy-4-vinylphenol, 2-Methylbutylisovalerat, 2-Methylbutyraldehyd, 2-Methylbuttersäure, 2-Methylpyrazin, 2-Nonanol, 2-Nonanon, 2-Octanol, 2-Octanon, 2-Pentanol, 2-Pentylfuran, 2-Phenyl-2-butenal, 2-Phenylethanol, 2-Phenylpropionaldehyd, 2-Tridecanon, 2-Undecanon, 3-Ethylpyridin, 3-Hexanon, 3-Methylbuttersäure, 3-Octanol, 3-Octanon, 4-Carvomenthenol, 4-Ethylguaiacol, 4-Ethylphenol,4-Ethylguaiacol, 4-Hydroxy-5-methyl-3-furanon, 4-Methyl-2-phenyl-2-pentenal, 4'-Methylacetophenon, 4-Vinylphenol, 5-Methyl-2-phenyl-2-hexenal, 5-Methylfurfural, Acetoinacetat, Amylacetat, Amylalkohol, Benzaldehyd, Benzylacetat, Benzylalkohol, Benzylisovalerat, beta-Damascenon, beta-Ionon, Butylacetat, Butylalkohol, Buttersäure, Schokoladen-Furanon, Damascenon, Decanal, delta-Decalacton, delta-Octalacton, Diethyldisulfid, Diethylsuccinat, Difurfurylether, Dimethylsulfid, Dimethylsulfoxid, Dimethyltrisulfid, Ethyl-2-methylbutyrat, Ethyl-3-phenylpropionat, Ethylacetat, Ethylbenzoat, Ethylbutanoat, Ethylbutyrat, Ethylcinnamat, Ethyldecanoat, Ethylheptanoat, Ethylhexanoate Ethylisobutyrat, Ethylisovalerat, Ethyllactat, Ethyllaurat, Ethylmaltol, Ethylmyristat, Ethyloctanoat, Ethyloleat, Ethylphenylacetat, Ethylsalicylat, Ethyltiglat, Ethylvalerat, Eugenol, Furaneol, Furfural, Furfurylalkohol, Furfurylpropionat, gamma-Decalacton, gamma-Decalacton, gamma-Nonalacton, gamma-Valerolacton,Geraniol, geranyl acetate, guaiacol, hexanal, hexanol, hexyl acetate, isoamyl acetate, isoamyl alcohol, isoamyl benzoate, isoamyl butyrate, isoamyl isobutyrate, isobutyl acetate, isobutyl alcohol, isobutyraldehyde, isobutyric acid, isoeugenol, isopropenylpyrazine, isovaleraldehyde, Isovaleric acid, limonene, linalool, maltol, massoialactone, methanethiol, methional, methyl 2-methylbutyrate, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl hexanoate, methyl nicotinate, methyl phenyl acetate, methyl salicylate, myrcene, nonanal, octanal, p-anisaldehyde, p-cresol, phenethyl acetate, Phenylacetaldehyde, propanol, propionaldehyde, propionic acid, propyl propionate, pyrrole, sotolon, syringol, trans,trans-2,4-decadienal, trans-2-nonenal, valeraldehyde, valeric acid, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether.

[0059] Die VOCs können mindestens 30 aus der aus 1-Heptanol, 1-Octanol, 1-Octen-3-ol, 2,3-Butandiol, 2,3-Butandion, 2,3-Diethyl-5-methylpyrazin, 2,3-Diethylpyrazin, 2,3-Hexandion, 2,3-Pentadion, 2,5-Dimethylphenol, 2,5-Dimethylpyrazin, 2,6-Dimethylpyrazin, 2-Acetyl-1-methylpyrrol, 2-Acetyl-5-methylfuran, 2-Acetylpyridin, 2-Acetylpyrrol, 2-Ethoxy-3-methylpyrazin, 2-Ethyl-1-hexanol, 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanon, 2-Ethylfuran, 2-Ethylpyrazin, 2-Furfurylacetat, 2-Heptanol, 2-Heptanon, 2-Isobutyl-3-methoxypyrazin (IBMP), 2-Isobutyl-3-methylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-Methoxy-4-methylphenol, 2-Methoxy-4-vinylphenol, 2-Methylbutylisovalerat, 2-Methylbutyraldehyd, 2-Methylbuttersäure, 2-Methylpyrazin, 2-Nonanol, 2-Nonanon, 2-Octanol, 2-Octanon, 2-Pentanol, 2-Pentylfuran, 2-Phenyl-2-butenal, 2-Phenylethanol, 2-Phenylpropionaldehyd, 2-Tridecanon, 2-Undecanon, 3-Ethylpyridin, 3-Hexanon, 3-Methylbuttersäure, 3-Octanol, 3-Octanon, 4-Carvomenthenol, 4-Ethylguaiacol, 4-Ethylphenol,4-Ethylguaiacol, 4-Hydroxy-5-methyl-3-furanon, 4-Methyl-2-phenyl-2-pentenal, 4'-Methylacetophenon, 4-Vinylphenol, 5-Methyl-2-phenyl-2-hexenal, 5-Methylfurfural, Acetoinacetat, Amylacetat, Amylalkohol, Benzaldehyd, Benzylacetat, Benzylalkohol, Benzylisovalerat, beta-Damascenon, beta-Ionon, Butylacetat, Butylalkohol, Buttersäure, Schokoladen-Furanon, Damascenon, Decanal, delta-Decalacton, delta-Octalacton, Diethyldisulfid, Diethylsuccinat, Difurfurylether, Dimethylsulfid, Dimethylsulfoxid, Dimethyltrisulfid, Ethyl-2-methylbutyrat, Ethyl-3-phenylpropionat, Ethylacetat, Ethylbenzoat, Ethylbutanoat, Ethylbutyrat, Ethylcinnamat, Ethyldecanoat, Ethylheptanoat, Ethylhexanoate Ethylisobutyrat, Ethylisovalerat, Ethyllactat, Ethyllaurat, Ethylmaltol, Ethylmyristat, Ethyloctanoat, Ethyloleat, Ethylphenylacetat, Ethylsalicylat, Ethyltiglat, Ethylvalerat, Eugenol, Furaneol, Furfural, Furfurylalkohol, Furfurylpropionat, gamma-Decalacton, gamma-Decalacton, gamma-Nonalacton, gamma-Valerolacton,Geraniol, geranyl acetate, guaiacol, hexanal, hexanol, hexyl acetate, isoamyl acetate, isoamyl alcohol, isoamyl benzoate, isoamyl butyrate, isoamyl isobutyrate, isobutyl acetate, isobutyl alcohol, isobutyraldehyde, isobutyric acid, isoeugenol, isopropenylpyrazine, isovaleraldehyde, Isovaleric acid, limonene, linalool, maltol, massoialactone, methanethiol, methional, methyl 2-methylbutyrate, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl hexanoate, methyl nicotinate, methyl phenyl acetate, methyl salicylate, myrcene, nonanal, octanal, p-anisaldehyde, p-cresol, phenethyl acetate, Phenylacetaldehyde, propanol, propionaldehyde, propionic acid, propyl propionate, pyrrole, sotolon, syringol, trans,trans-2,4-decadienal, trans-2-nonenal, valeraldehyde, valeric acid, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether.

[0060] Die VOCs können mindestens 40 aus der aus 1-Heptanol, 1-Octanol, 1-Octen-3-ol, 2,3-Butandiol, 2,3-Butandion, 2,3-Diethyl-5-methylpyrazin, 2,3-Diethylpyrazin, 2,3-Hexandion, 2,3-Pentadion, 2,5-Dimethylphenol, 2,5-Dimethylpyrazin, 2,6-Dimethylpyrazin, 2-Acetyl-1-methylpyrrol, 2-Acetyl-5-methylfuran, 2-Acetylpyridin, 2-Acetylpyrrol, 2-Ethoxy-3-methylpyrazin, 2-Ethyl-1-hexanol, 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanon, 2-Ethylfuran, 2-Ethylpyrazin, 2-Furfurylacetat, 2-Heptanol, 2-Heptanon, 2-Isobutyl-3-methoxypyrazin (IBMP), 2-Isobutyl-3-methylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-Methoxy-4-methylphenol, 2-Methoxy-4-vinylphenol, 2-Methylbutylisovalerat, 2-Methylbutyraldehyd, 2-Methylbuttersäure, 2-Methylpyrazin, 2-Nonanol, 2-Nonanon, 2-Octanol, 2-Octanon, 2-Pentanol, 2-Pentylfuran, 2-Phenyl-2-butenal, 2-Phenylethanol, 2-Phenylpropionaldehyd, 2-Tridecanon, 2-Undecanon, 3-Ethylpyridin, 3-Hexanon, 3-Methylbuttersäure, 3-Octanol, 3-Octanon, 4-Carvomenthenol, 4-Ethylguaiacol, 4-Ethylphenol,4-Ethylguaiacol, 4-Hydroxy-5-methyl-3-furanon, 4-Methyl-2-phenyl-2-pentenal, 4'-Methylacetophenon, 4-Vinylphenol, 5-Methyl-2-phenyl-2-hexenal, 5-Methylfurfural, Acetoinacetat, Amylacetat, Amylalkohol, Benzaldehyd, Benzylacetat, Benzylalkohol, Benzylisovalerat, beta-Damascenon, beta-Ionon, Butylacetat, Butylalkohol, Buttersäure, Schokoladen-Furanon, Damascenon, Decanal, delta-Decalacton, delta-Octalacton, Diethyldisulfid, Diethylsuccinat, Difurfurylether, Dimethylsulfid, Dimethylsulfoxid, Dimethyltrisulfid, Ethyl-2-methylbutyrat, Ethyl-3-phenylpropionat, Ethylacetat, Ethylbenzoat, Ethylbutanoat, Ethylbutyrat, Ethylcinnamat, Ethyldecanoat, Ethylheptanoat, Ethylhexanoate Ethylisobutyrat, Ethylisovalerat, Ethyllactat, Ethyllaurat, Ethylmaltol, Ethylmyristat, Ethyloctanoat, Ethyloleat, Ethylphenylacetat, Ethylsalicylat, Ethyltiglat, Ethylvalerat, Eugenol, Furaneol, Furfural, Furfurylalkohol, Furfurylpropionat, gamma-Decalacton, gamma-Decalacton, gamma-Nonalacton, gamma-Valerolacton,Geraniol, geranyl acetate, guaiacol, hexanal, hexanol, hexyl acetate, isoamyl acetate, isoamyl alcohol, isoamyl benzoate, isoamyl butyrate, isoamyl isobutyrate, isobutyl acetate, isobutyl alcohol, isobutyraldehyde, isobutyric acid, isoeugenol, isopropenylpyrazine, isovaleraldehyde, Isovaleric acid, limonene, linalool, maltol, massoialactone, methanethiol, methional, methyl 2-methylbutyrate, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl hexanoate, methyl nicotinate, methyl phenyl acetate, methyl salicylate, myrcene, nonanal, octanal, p-anisaldehyde, p-cresol, phenethyl acetate, Phenylacetaldehyde, propanol, propionaldehyde, propionic acid, propyl propionate, pyrrole, sotolon, syringol, trans,trans-2,4-decadienal, trans-2-nonenal, valeraldehyde, valeric acid, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether.

[0061] Die VOCs können mindestens 20 aus der aus 2,3-Butandion, 2,3-Diethyl-5-methylpyrazin, 2,3-Hexandion, 2,3-Pentadion, 2,5-Dimethylphenol, 2,6-Dimethylpyrazin, 2-Acetyl-5-methylfuran, 2-Ethoxy-3-methylpyrazin, 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanon, 2-Ethylpyrazin, 2-Isobutyl-3-methoxypyrazin (IBMP), 2-Isobutyl-3-methylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-Methoxy-4-methylphenol, 2-Methoxy-4-vinylphenol, 2-methylpyrazin, 2-Pentanol, 3-Methylbuttersäure, 4-Ethylguaiacol, 4-Hydroxy-5-methyl-3-furanon, 5-Methylfurfural, Acetoinacetat, Amylalkohol, beta-Damascenon, beta-Ionon, Buttersäure, Schokoladen-Furanon, delta-Decalacton, delta-Octalacton, Diethylsuccinat, Difurfurylether, Dimethyltrisulfid, Ethyl-2-methylbutyrat, Ethylbenzoat, Ethylbutyrat, Ethyldecanoat, Ethylisovalerat, Ethyllaurat, Ethylmaltol, Eugenol, Furaneol, Furfural, Furfurylalkohol, gamma-Decalacton, gamma-Nonalacton, Geranylacetat, Guaiacol, Isoamylalkohol, Isobutyraldehyd, Isoeugenol, Isopropenylpyrazin,Isovaleraldehyde, isovaleric acid, maltol, massoialactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole, sotolone, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether.

[0062] Die VOCs können mindestens 30 aus der aus Isovaleriansäure, 2-Methylbuttersäure, Buttersäure, Zimtsäure, Propansäure, 3- Phenylpropionsäure, Amylalkohol, Phenylmethanol (Benzylalkohol), Isoamylalkohol, 1-Decanol, 3-(Z)-Hexenol, Furaneol, 2-Nonanol, 1-Heptanol, 2-Methoxy-4-vinylphenol, Carvacrol, 3-Mercaptohexanol, para-Kresol, Hexylalkohol (Hexanol), 1-Octanol, Isovaleraldehyd, Vanillin, Kakao-Hexenal, Benzaldehyd, Vanillin-erythro- und -threo-butan-2,3-diolacetal, Nonanal, Valeraldehyd, 2-Phenyl-2-butenal, 2-Methylbutyraldehyd, Decanal, Isodihydrolavandulal, 2-Methylbutylisovalerat, Ethyllactat, Ethyllaurat, Methylbutyrat, Isoamylacetat, Methyl-para-anisat, Ethylheptanoat, Ethyl-2-methylbutyrat, Ethyl-2-methylbutyrat, Butylbutyrat, Isobutylacetat, Butylacetat, Isoamylisobutyrat, Methyl-2-methylbutyrat, Ethylisobutyrat, Ethyl-3-hydroxybutanoat, Ethylphenylacetat, Benzylacetat, Ethylbutyrat, Diethylsuccinat, Ethylhexanoat, Hexylisobutyrat, Hexylacetat, Methylbenzoat, Furfurylacetat,Geranyl acetate, acetoin acetate, coffee furanone, maltol, gamma-valerolactone, ethyl maltol, acetoin, beta-ionone, 2,3-hexanedione, 2-heptanone, 2-undecanone, alpha-ionone, 2,3-pentadione, damascenone, acetophenone, vanillyl ethyl ether, rum ether, 2-methylfuran, 2-methylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, isopropenylpyrazine, 2-ethyl-3-methylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, (R)-(+)-limonene, linalool, B-caryophyllene, 3-carene and myrcene.

[0063] Die VOCs schließen mindestens 40 aus der aus Isovaleriansäure, 2-Methylbuttersäure, Buttersäure, Zimtsäure, Propansäure, 3- Phenylpropionsäure, Amylalkohol, Phenylmethanol (Benzylalkohol), Isoamylalkohol, 1-Decanol, 3-(Z)-Hexenol, Furaneol, 2-Nonanol, 1-Heptanol, 2-Methoxy-4-vinylphenol, Carvacrol, 3-Mercaptohexanol, para-Kresol, Hexylalkohol (Hexanol), 1-Octanol, Isovaleraldehyd, Vanillin, Kakao-Hexenal, Benzaldehyd, Vanillin-erythro- und -threo-butan-2,3-diolacetal, Nonanal, Valeraldehyd, 2-Phenyl-2-butenal, 2-Methylbutyraldehyd, Decanal, Isodihydrolavandulal, 2-Methylbutylisovalerat, Ethyllactat, Ethyllaurat, Methylbutyrat, Isoamylacetat, Methyl-para-anisat, Ethylheptanoat, Ethyl-2-methylbutyrat, Ethyl-2-methylbutyrat, Butylbutyrat, Isobutylacetat, Butylacetat, Isoamylisobutyrat, Methyl-2-methylbutyrat, Ethylisobutyrat, Ethyl-3-hydroxybutanoat, Ethylphenylacetat, Benzylacetat, Ethylbutyrat, Diethylsuccinat, Ethylhexanoat, Hexylisobutyrat, Hexylacetat, Methylbenzoat, Furfurylacetat,Geranyl acetate, acetoin acetate, coffee furanone, maltol, gamma-valerolactone, ethyl maltol, acetoin, beta-ionone, 2,3-hexanedione, 2-heptanone, 2-undecanone, alpha-ionone, 2,3-pentadione, damascenone, acetophenone, vanillyl ethyl ether, rum ether, 2-methylfuran, 2-methylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, isopropenylpyrazine, 2-ethyl-3-methylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, (R)-(+)-limonene, linalool, B-caryophyllene, 3-carene and myrcene.

[0064] Die VOCs können mindestens 40 aus der aus Isovaleriansäure, 2-Methylbuttersäure, Buttersäure, Zimtsäure, Propansäure, 3- Phenylpropionsäure, Amylalkohol, Phenylmethanol (Benzylalkohol), Isoamylalkohol, 1-Decanol, 3-(Z)-Hexenol, Furaneol, 2-Nonanol, 1-Heptanol, 2-Methoxy-4-vinylphenol, Carvacrol, 3-Mercaptohexanol, para-Kresol, Hexylalkohol (Hexanol), 1-Octanol, Isovaleraldehyd, Vanillin, Kakao-Hexenal, Benzaldehyd, Vanillin-erythro- und -threo-butan-2,3-diolacetal, Nonanal, Valeraldehyd, 2-Phenyl-2-butenal, 2-Methylbutyraldehyd, Decanal, Isodihydrolavandulal, 2-Methylbutylisovalerat, Ethyllactat, Ethyllaurat, Methylbutyrat, Isoamylacetat, Methyl-para-anisat, Ethylheptanoat, Ethyl-2-methylbutyrat, Ethyl-2-methylbutyrat, Butylbutyrat, Isobutylacetat, Butylacetat, Isoamylisobutyrat, Methyl-2-methylbutyrat, Ethylisobutyrat, Ethyl-3-hydroxybutanoat, Ethylphenylacetat, Benzylacetat, Ethylbutyrat, Diethylsuccinat, Ethylhexanoat, Hexylisobutyrat, Hexylacetat, Methylbenzoat, Furfurylacetat,Geranyl acetate, acetoin acetate, coffee furanone, maltol, gamma-valerolactone, ethyl maltol, acetoin, beta-ionone, 2,3-hexanedione, 2-heptanone, 2-undecanone, alpha-ionone, 2,3-pentadione, damascenone, acetophenone, vanillyl ethyl ether, rum ether, 2-methylfuran, 2-methylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, isopropenylpyrazine, 2-ethyl-3-methylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, (R)-(+)-limonene, linalool, B-caryophyllene, 3-carene and myrcene.

[0065] Die VOCs können Isovaleriansäure, 2-Methylbuttersäure, Buttersäure, Zimtsäure, Propansäure, 3- Phenylpropionsäure, Amylalkohol, Phenylmethanol (Benzylalkohol), Isoamylalkohol, 1-Decanol, 3-(Z)-Hexenol, Furaneol, 2-Nonanol, 1-Heptanol, 2-Methoxy-4-vinylphenol, Carvacrol, 3-Mercaptohexanol, para-Kresol, Hexylalkohol (Hexanol), 1-Octanol, Isovaleraldehyd, Vanillin, Kakao-Hexenal, Benzaldehyd, Vanillin-erythro- und - threo-butan-2,3-diolacetal, Nonanal, Valeraldehyd, 2-Phenyl-2-butenal, 2-Methylbutyraldehyd, Decanal, Isodihydrolavandulal, 2-Methylbutylisovalerat, Ethyllactat, Ethyllaurat, Methylbutyrat, Isoamylacetat, Methyl-para-anisat, Ethylheptanoat, Ethyl-2-methylbutyrat, Ethyl-2-methylbutyrat, Butylbutyrat, Isobutylacetat, Butylacetat, Isoamylisobutyrat, Methyl-2-methylbutyrat, Ethylisobutyrat, Ethyl-3-hydroxybutanoat, Ethylphenylacetat, Benzylacetat, Ethylbutyrat, Diethylsuccinat, Ethylhexanoat, Hexylisobutyrat, Hexylacetat, Methylbenzoat, Furfurylacetat, Geranylacetat,Acetoin acetate, coffee furanone, maltol, gamma-valerolactone, ethyl maltol, acetoin, beta-ionone, 2,3-hexanedione, 2-heptanone, 2-undecanone, alpha-ionone, 2,3-pentadione, damascenone, acetophenone, vanillyl ethyl ether, rum ether, 2-methylfuran, 2-methylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, isopropenylpyrazine, 2-ethyl-3-methylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, (R)-(+)-limonene, linalool, b-caryophyllene, 3-carene, and myrcene.

[0066] In some cases, the VOCs exhibit less than about 95% identity to the VOCs in a single reference chocolate. In some cases, the VOCs exhibit less than about 85% identity to the VOCs in a single reference chocolate.

[0067] In some cases, the chocolate replica may contain at least 41 VOCs, with no more than 40 of the VOCs found in a single reference chocolate. In some cases, the chocolate replica may contain at least 51 VOCs, with no more than 50 of the VOCs found in a single reference chocolate.

[0068] In some cases, the one or more non-volatile compounds do not include at least one compound selected from the group consisting of choline, caffeine, 2,3,5,6-tetramethylpyrazine, quercetin, luteolin, phenylalanine, arginine, asparagine, glutamic acid, homoserine, and cholic acid. In some cases, the one or more non-volatile compounds do not include at least one compound selected from the group consisting of choline, caffeine, quercetin, luteolin, phenylalanine, arginine, asparagine, glutamic acid, homoserine, and cholic acid.

[0069] In some cases, the one or more non-volatile compounds may be at least one selected from the group consisting of pyridine, pyridoxine, 2(5H)-furanone, orientin, isoprenylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, adipic acid, methyl gallate, rutin, trans-ferulic acid, sinapic acid, resveratrol, ellagic acid, propyl gallate, salicylic acid, AMP, hydroxymethylfurfural, caffeic acid, epicatechin gallate, syringic acid, homofuraneol, syringaldehyde, coumaric acid, acetovanillon, cinnamic acid, polydatin, cytosine, CMP, guanine, 4-guanidinobutyric acid, uracil, tryptamine, maple furanone, acetanilide, sorbic acid, ornithine, trans-4-hydroxyproline, carnosine, kynurenic acid, ribose, Xylose, fucose, galactose, mannose, D-glucuronic acid, pyruvic acid, tartaric acid, ricinoleic acid, DL-hydroxystearic acid, 8-hydroxyquinoline, quinoline, 5-methoxyresorcinol, chlorogenic acid and eugenyl acetate.The 2,3,5-trimethylpyrazine may be present in an amount of less than about 0.006 mg / L. The 2,3-dimethylpyrazine may be present in an amount of less than about 0.12 mg / L. The soloton may be present in an amount of less than about 31 mg / L. The vanillin may be present in an amount of at least about 0.23 mg / L.

[0070] The one or more non-volatile compounds may include one or more of the following: an acid, an aldehyde, an alkaloid, an amine, an amino acid, a furan, a ketone, a lactone, a nucleotide, a nucleotide monophosphate or nucleobase, a protein or peptide, a pyrazine, a pyridine, a sugar or sugar alcohol, a tannin, phenol, polyphenol or anthocyanin, or a xanthine. In some cases, the one or more non-volatile compounds may include one or more of the following: an acid, an aldehyde, an amino acid, a lactone, a pyrazine, a tannin, phenol, polyphenol or anthocyanin, or a xanthine.

[0071] The one or more non-volatile compounds may include one or more acids. The one or more acids may include at least one acid selected from the group consisting of adipic acid, trans-ferulic acid, sinapic acid, salicylic acid, pantothenic acid, caffeic acid, vanillic acid, syringic acid, coumaric acid, sorbic acid, kynurenic acid, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, furan-2-carboxylic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, chlorogenic acid, and cholic acid. In some cases, the one or more acids may include at least one acid selected from the group consisting of D-glucuronic acid, citric acid, lactic acid, tartaric acid, fumaric acid, malic acid, and succinic acid.

[0072] The one or more non-volatile compounds may include one or more aldehydes. The one or more aldehydes may include vanillin. In some cases, the aldehydes may be present in an amount of at least about 0.25 mg / L.

[0073] The one or more non-volatile compounds may include one or more alkaloids. The one or more alkaloids may include piperine.

[0074] The one or more non-volatile compounds may include one or more amines. The one or more amines may include tryptamine.

[0075] The one or more non-volatile compounds may include one or more amino acids. The one or more amino acids may include at least one amino acid selected from the group consisting of phenylalanine, leucine, glucosamine, methionine, GABA, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, B-alanine-2, threonine, glutamine, asparagine, glutamic acid, betaine, pipecolic acid, citrulline, carnosine, and homoserine. According to some embodiments, the one or more amino acids may include at least one amino acid selected from the group consisting of phenylalanine and leucine.

[0076] The one or more non-volatile compounds may include one or more furans. The one or more furans may include hydroxymethylfurfural.

[0077] The one or more non-volatile compounds may include one or more ketones. The one or more ketones may include at least one ketone selected from the group consisting of 2(5H)-furanone, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, acetovanillone, and methyl 2-pyrrolyl ketone.

[0078] The one or more non-volatile compounds may include one or more lactones. The one or more lactones may include sotolon.

[0079] The one or more non-volatile compounds may include one or more nucleotides, nucleotide monophosphates, or nucleobases. The one or more nucleotides, nucleotide monophosphates, or nucleobases may include at least one nucleotide, nucleotide monophosphate, or nucleobase selected from the group consisting of adenine, AMP, CMP, cytidine, cytosine, guanine, and uracil.

[0080] The one or more non-volatile compounds may include one or more proteins or peptides. The one or more proteins or peptides may include carnosine.

[0081] The one or more non-volatile compounds may include one or more pyrazines. The one or more pyrazines may include at least one pyrazine selected from the group consisting of 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3-dimethylpyrazine. The one or more pyrazines may include at least one pyrazine selected from the group consisting of 2,3,5-trimethylpyrazine and 2,3-dimethylpyrazine.

[0082] The one or more non-volatile compounds may include one or more pyridines. The one or more pyridines may include at least one pyridine selected from the group consisting of pyridine and pyroxidine.

[0083] The one or more non-volatile compounds may include one or more sugars or sugar alcohols. The one or more sugars or sugar alcohols may include at least one sugar or sugar alcohol selected from the group consisting of sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol, rhamnose, ribose, sorbitol, and xylose.

[0084] The one or more non-volatile compounds may include one or more tannins, phenols, polyphenols, or anthocyanins. The one or more tannins, phenols, polyphenols, or anthocyanins may include at least one tannin, phenol, polyphenol, or anthocyanin selected from the group consisting of catechin, ellagic acid, epicatechin, epicatechin gallate, gallic acid, hesperetin, methyl gallate, polydatin, propyl gallate, quercetin, resveratrol, rutin, salicylic acid, sinapic acid, syringaldehyde, syringic acid, trans-ferulic acid, tyramine, and vanillic acid. In some cases, the one or more tannins, phenols, polyphenols, or anthocyanins may include at least one tannin, phenol, polyphenol, or anthocyanin selected from the group consisting of trans-ferulic acid and vanillic acid.

[0085] The one or more non-volatile compounds may include one or more xanthines. The one or more xanthines may include caffeine.

[0086] The one or more non-volatile compounds may be at least 10 selected from the group consisting of 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, furan-2-carboxylic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, 4-guanidinobutyric acid, 4-methoxycinnamic acid, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, acetovanillone, adenine, adipic acid, AMP, arabitol, arginine, asparagine, aspartic acid, beta-alanine, betaine, caffeine, carnitine, carnosine, catechin, choline, cinnamic acid, citric acid, citrulline, CMP, coumaric acid, cysteine, Cystine, cytidine, cytosine, D-gluconic acid, D-glucuronic acid, DL-hydroxystearic acid, ellagic acid, epicatechin, epicatechin gallate, fructose, fumaric acid, GABA, galactose, gallic acid, glucosamine, glucose, glutamic acid, glutamine, glycine, guanine, hesperetin, histidine, homoserine, hydroxymethylfurfural, isoleucine, kynurenic acid, lactic acid, leucine, lysine, malic acid, mannitol, mannose, methionine, methyl gallate,Methyl 2-pyrrolyl ketone, inositol, ornithine, pantothenic acid, phenylalanine, pipecolic acid, piperine, polydatin, proline, propyl gallate, pyridine, pyridoxine, pyruvic acid, quercetin, quinic acid, resveratrol, rhamnose, ribose, rutin, salicylic acid, serine, sinapic acid, sorbic acid, sorbitol, sotolon, succinic acid, syringaldehyde, syringic acid, tartaric acid, threonine, trans-4-hydroxyproline, trans-ferulic acid, tryptamine, tryptophan, tyramine, tyrosine, uracil, valine, vanillic acid, vanillin and xylose,

[0087] The one or more non-volatile compounds may include at least 5 compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid and vanillin.

[0088] The one or more non-volatile compounds may include at least 10 compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid and vanillin.

[0089] The one or more non-volatile compounds may include 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid, and vanillin.

[0090] In some cases, the one or more non-volatile compounds have less than about 95% identity to the non-volatile compounds in a single comparative chocolate. In some cases, the one or more non-volatile compounds have less than about 85% identity to the non-volatile compounds in a single comparative chocolate.

[0091] In some cases, the chocolate replica may contain at least 11 non-volatile compounds, with no more than 10 of the non-volatile compounds found in a single reference chocolate.

[0092] In some cases, the chocolate replica does not contain one or more of the following: E. coli, Salmonella sp., Brettanomyces sp., Lactobacillales, Saccharomyces sp., Acremonium strictum, Chrysonilia sitophila, Cladosporium oxysporum, Fusarium oxysporum, Mortierella alpina, Mucor plumbeus, Paecilomyces viridis, Penicillium chrysogenum, Penicillium citreonigrum, Penicillium decumbens, Penicillium purpurogenum, Trichoderma longibrachiatum, Trichoderma viride, Verticillium psalliotae, mold, mildew, rot, insects, insect eggs, insect droppings, rodent droppings, mammalian excreta, insect lecithins, hydrogen sulfide, hydrogen disulfide, 2,4,6-trichloroanisole, 2,4,6-tribromoanisole, aflatoxin, aldrin, dieldrin, benzene hexachloride, chlordane, dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethylene (DDE), dichlorodiphenyldichloroethane (TDE), dimethylnitrosamine (nitrosodimethylamine), ethylene dibromide (EDB), heptachlor, heptachlor epoxide, lindane, mercury, methanol, ethylene glycol, dichloromethane and heavy metals.

[0093] In some cases, the chocolate replica is a solution, suspension, or emulsion. The solution, suspension, or emulsion may be a ready-to-drink beverage. The solution, suspension, or emulsion may be a chocolate concentrate. In some cases, the chocolate concentrate is about 2x to about 2000x concentrated. In some cases, the chocolate concentrate is about 5x to about 20x concentrated. In some cases, the chocolate concentrate is about 500x to about 1500x concentrated. In some cases, the chocolate replica is a solid. In some cases, the chocolate replica is a cocoa bean replica. In some cases, the chocolate replica is water-soluble. In some cases, the chocolate replica is a chocolate bar replica. In some cases, the chocolate replicas may contain a solid substrate.In some cases, the solid substrate may include processed or unprocessed grains or cereal products, legumes or legume seeds, oil plants or seeds, fruit or fruit products, roots, tubers or root or tuber products, sugar processing by-products, or other plant by-products. In some cases, the solid substrate may include grape seeds.

[0094] According to another aspect, the document provides a chocolate replica comprising one or more volatile organic compounds (VOCs) and one or more non-volatile compounds, wherein: a) the VOCs comprise at least 50% by weight of the VOCs selected from the group consisting of 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-hexanedione, 2,3-pentadione, 2,5-dimethylphenol, 2,6-dimethylpyrazine, 2-acetyl-5-methylfuran, 2-ethoxy-3-methylpyrazine, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 2-ethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methylpyrazine, 2-pentanol, 3-methylbutyric acid, 4-ethylguaiacol, 4-hydroxy-5-methyl-3-furanone, 5-methylfurfural, acetoin acetate, amyl alcohol, beta-damascenone, beta-ionone, butyric acid, coffee furanone, delta-decalactone, delta-octalactone, diethyl succinate, difurfuryl ether, dimethyl trisulfide, ethyl 2-methyl butyrate, ethyl benzoate, ethyl butyrate, ethyl decanoate,Ethyl isovalerate, ethyl laurate, ethyl maltol, eugenol, furaneol, furfural, furfuryl alcohol, gamma-decalactone, gamma-nonalactone, geranyl acetate, guaiacol, isoamyl alcohol, isobutyraldehyde, isoeugenol, isopropenylpyrazine, isovaleraldehyde, isovaleric acid, maltol, massoialactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole, sotolone, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether and b) the non-volatile compounds comprise at least 10 compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid and vanillin may include selected compounds.

[0095] Die VOCs können mindestens 60 aus der aus 2,3-Butandion, 2,3-Diethyl-5-methylpyrazin, 2,3-Hexandion, 2,3-Pentadion, 2,5-Dimethylphenol, 2,6-Dimethylpyrazin, 2-Acetyl-5-methylfuran, 2-Ethoxy-3-methylpyrazin, 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanon, 2-Ethylpyrazin, 2-Isobutyl-3-methoxypyrazin (IBMP), 2-Isobutyl-3-methylpyrazin, 2-Isopropyl-3-methoxypyrazin, 2-Methoxy-4-methylphenol, 2-Methoxy-4-vinylphenol, 2-methylpyrazin, 2-Pentanol, 3-Methylbuttersäure, 4-Ethylguaiacol, 4-Hydroxy-5-methyl-3-furanon, 5-Methylfurfural, Acetoinacetat, Amylalkohol, beta-Damascenon, beta-Ionon, Buttersäure, Schokoladen-Furanon, delta-Decalacton, delta-Octalacton, Diethylsuccinat, Difurfurylether, Dimethyltrisulfid, Ethyl-2-methylbutyrat, Ethylbenzoat, Ethylbutyrat, Ethyldecanoat, Ethylisovalerat, Ethyllaurat, Ethylmaltol, Eugenol, Furaneol, Furfural, Furfurylalkohol, gamma-Decalacton, gamma-Nonalacton, Geranylacetat, Guaiacol, Isoamylalkohol, Isobutyraldehyd, Isoeugenol, Isopropenylpyrazin,Isovaleraldehyde, isovaleric acid, maltol, massoialactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole, sotolone, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether. The VOCs can be 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-hexanedione, 2,3-pentadione, 2,5-dimethylphenol, 2,6-dimethylpyrazine, 2-acetyl-5-methylfuran, 2-ethoxy-3-methylpyrazine, 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 2-Ethylpyrazine, 2-Isobutyl-3-methoxypyrazine (IBMP), 2-Isobutyl-3-methylpyrazine, 2-Isopropyl-3-methoxypyrazine, 2-Methoxy-4-methylphenol, 2-Methoxy-4-vinylphenol, 2-methylpyrazine, 2-pentanol, 3-methylbutyric acid, 4-ethylguaiacol, 4-Hydroxy-5-methyl-3-furanone, 5-methylfurfural, acetoin acetate, amyl alcohol, beta-damascenone, beta-ionone, butyric acid, chocolate furanone, delta-decalactone, delta-octalactone, diethyl succinate, difurfuryl ether, dimethyl trisulfide, ethyl 2-methylbutyrate, ethyl benzoate,Ethyl butyrate, ethyl decanoate, ethyl isovalerate, ethyl laurate, ethyl maltol, eugenol, furaneol, furfural, furfuryl alcohol, gamma-decalactone, gamma-nonalactone, geranyl acetate, guaiacol, isoamyl alcohol, isobutyraldehyde, isoeugenol, isopropenylpyrazine, isovaleraldehyde, isovaleric acid, maltol, massoialactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole, sotolone, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether.

[0096] The non-volatile compounds may include 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid and vanillin.

[0097] In some cases, the chocolate replica may be a chocolate drink replica.

[0098] According to another aspect, the document provides a method for producing a chocolate replica, the method comprising: forming a mixture containing water (liquid), water-soluble VOCs, and water-soluble non-volatile compounds; forming a substrate emulsion containing an oil, fat-soluble VOCs, and fat-soluble non-volatile compounds; and mixing the aqueous solution and the emulsion to form a flavor mixture. In some embodiments, forming an emulsion may include homogenization. The oil may include corn oil, sunflower oil, palm oil, or coconut oil. In some cases, the method may further comprise processing the flavor mixture to commercial sterility.In some cases, the processing of the flavor blend to commercial sterility may include: a) ultra-clean processing, b) UHT aseptic processing, c) HTST in-line processing with sterile fill, d) hot fill, or e) cold fill with tunnel pasteurization. In some cases, the processing of the flavor blend to commercial sterility may include: a) ultra-clean processing, b) UHT aseptic processing, c) filling and retort processing, d) filling followed by ohmic sterilization, or e) UV / PEF in-line sterilization and aseptic filling. In some cases, the chocolate replica may be a chocolate concentrate replica or a chocolate beverage replica. In some cases, the chocolate replica may be a cocoa bean replica. In some cases, the process further includes agglomerating the flavor blend.In some cases, agglomerating the flavor mixture includes pneumatic mixing, steam jet drying, fluidized bed drying, pan or spray drying, tumble drying, mixer drying, roller drying, or extrusion agglomeration. In some cases, the chocolate replica is a cocoa bean replica or a chocolate bar replica and may include a solid substrate. In some cases, the process may further comprise applying the flavor mixture to a solid substrate to form a coated solid substrate. In some cases, applying the flavor mixture may include spraying the flavor mixture. In some cases, the solid substrate may include processed or unprocessed grains or cereal products, legumes or legume seeds, oil plants or seeds, fruit or fruit products, roots, tubers or root or tuber products, sugar processing by-products, or other vegetable by-products.In some cases, the solid substrate may include grape seeds. In some cases, the chocolate replica may be a cocoa bean replica. In some cases, the process may further comprise adding a tabletting aid to the coated solid substrate. In some cases, the tabletting aid may include a starch, a sugar, a gum, or a combination thereof. In some cases, the process may further comprise forming the coated solid substrate into a cocoa bean-like shape to form a cocoa bean replica. In some cases, forming the coated solid substrate into a cocoa bean-like shape may comprise using a tablet press. In some cases, the process may further comprise coating the cocoa bean replica. In some cases, coating the cocoa bean replica may comprise coating the cocoa bean replica with shellac, zein protein, or wax.

[0099] In each of the methods described above, at least one of the following applies: a) the one or more VOCs may include at least one VOC that is not present in a corresponding control chocolate, b) the one or more VOCs do not include at least one VOC that is present in a corresponding control chocolate, c) the one or more VOCs are present in the chocolate replica in a total amount of at least 100 mg / l, d) the one or more non-volatile compounds may include at least one non-volatile compound that is not present in a corresponding control chocolate, or e) the one or more non-volatile compounds do not include at least one non-volatile compound that is present in a corresponding control chocolate.

[0100] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention pertains. While similar or equivalent methods and materials to those described herein may be used to practice the invention, suitable methods and materials are described below. All publications, patent applications, patents, and other references cited herein are hereby incorporated by reference in their entirety. In the event of any inconsistency, this specification, including definitions, controls. Furthermore, the materials, methods, and examples are presented for purposes of illustration and are not to be considered limiting.

[0101] The details of one or more embodiments of the invention are set forth in the following description. Further features, objects, and advantages of the invention will become apparent from the description and the claims. DETAILED DESCRIPTION

[0102] This document provides chocolate-like products (e.g., solids and liquids) and methods for producing chocolate-like products by combining individual volatile organic compounds (VOCs) and non-volatile organic compounds with or without other components. Generally, compounds referred to herein as "VOCs" can be measured by GCMS, and compounds referred to herein as "non-volatile compounds" can be measured by LCMS. Although some compounds could be measured by either GCMS or LCMS, for the purposes of this disclosure, a compound is either a VOC or a non-volatile compound.For a compound not specifically described here, the compound may be considered either a VOC or a non-volatile compound based on factors such as similarity to the compounds described here and the method (GCMS or LCMS) that one of ordinary skill in the art would select for its analysis.

[0103] Generally, these products may be referred to as "chocolate-like products" or "chocolate replicas." Examples of chocolate include beans, shaped bars, countlines, straightlines, packaged chocolate, cocoa powder, novelty products, chocolate coatings, coatings, liqueurs, and beverages. Accordingly, this document provides replicas of these products, which may be referred to as "cocoa-like beans," "cocoa bean replicas," "chocolate-like bars," or "chocolate bar replicas," or "chocolate-like coatings" or "chocolate coating replicas." The chocolate-like products described herein may have characteristics—including taste, aroma, mouthfeel, and appearance—of traditionally produced dark, white, or milk chocolate and are intended to be consumed and enjoyed in the same manner as traditional chocolate.

[0104] For the purposes of this invention, the terms "traditional" and "comparative" chocolate refer to chocolate products produced using standard chocolate-making processes, including the cultivation, drying, milling, and heat treatment of cocoa beans. "Traditionally produced chocolate" is chocolate produced using a standard chocolate-making process.

[0105] For the purposes of the present invention, the term "about," when referring to an amount of an ingredient or compound in a chocolate replica, means ±10% of the amount. For the purposes of the present invention, the term "about," when referring to measured properties of a chocolate replica, means ±20% of the stated value. For the purposes of the present invention, the term "about," when referring to a condition for producing a chocolate replica, means ±20% of the value.

[0106] At the chemical level, traditional chocolates are complex mixtures. In some aspects, the present document provides chocolate replicas that are less complex than a traditional chocolate. It is surprising that the replicas disclosed herein do not need to have the complexity of a traditional chocolate to be perceived as such. It is also surprising that some compounds that individually have an unpleasant taste and / or odor can enhance the taste and / or odor of the chocolate replicas disclosed herein. It is further surprising that the exclusion of some compounds that were present in all traditional chocolates tested was not detrimental to the chocolate replicas described here.Similarly, it is surprising that some compounds not found in any of the traditional chocolates tested might be beneficial to the chocolate replicates described here. It is also surprising that the chocolate replicates described here, which contain some compounds at amounts greater than the highest measured amount in any traditional chocolate tested or less than the lowest measured amount in any traditional chocolate tested, are superior to replicates containing the same compounds at amounts within the measured range of traditional chocolate. Therefore, according to another aspect, the present document provides chocolate replicates that are not merely replicas of existing products, but instead offer a similar sensory experience with a different chemical composition.

[0107] According to some embodiments, a chocolate replica may consist of the ingredients included in a particular list or have a VOC (or non-volatile compound) content consisting of the VOCs or non-volatile compounds included in a particular list. Furthermore, a chocolate replica may consist essentially of the ingredients included in a particular list or have a VOC (or non-volatile compound) content consisting essentially of the VOCs or non-volatile compounds included in a particular list. By "consisting essentially of" is meant that a chocolate replica contains certain ingredients / VOCs / non-volatile compounds and may contain additional ingredients / VOCs / non-volatile compounds that do not significantly affect the basic and novel properties of the chocolate.

[0108] In general, the chocolate replicas contain the following components or classes of components: a) one or more VOCs, b) one or more non-volatile compounds and c) a solid substrate.

[0109] Chocolate drink replicas or chocolate concentrate replicas may contain the following components or classes of components: a) one or more VOCs, b) one or more non-volatile compounds, c) a solid substrate and d) Water, either pure or with mineral content to improve taste.

[0110] Cocoa bean replicas or chocolate bar replicas may contain the following components or classes of components: a) one or more VOCs, b) one or more non-volatile compounds and c) a solid substrate.

[0111] In some cases, one or more of the VOCs and non-volatile compounds in the chocolate replicas provided herein may be an isolated VOC or an isolated non-volatile compound, respectively. As used herein, the terms "isolated VOC" and "isolated non-volatile compound" refer to a VOC or a non-volatile compound that has been isolated (e.g., purified, extracted, and / or enriched) from a natural or synthetic source. In some cases, isolated VOCs and isolated non-volatile compounds described herein may be added individually during the preparation of a chocolate replica. In some cases, one or more isolated VOCs and isolated non-volatile compounds described herein may be added as a mixture containing one or more isolated VOCs or isolated non-volatile compounds to prepare a chocolate replica.In some cases, isolated VOCs and isolated non-volatile compounds have a purity of at least 50% (e.g., at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 95.5%, at least 96%, at least 96.5%, at least 97%, at least 97.5%, at least 98%, at least 98.5%, at least 99%, at least 99.1%, at least 99.2%, at least 99.3%, at least 99.4%, at least 99.5%, at least 99.6%, at least 99.7%, at least 99.8%, at least 99.9%, at least 99.99%, or at least 99.999%). In some cases, the purity is indicated on the label on the product container.

[0112] The VOCs can provide both aroma and flavor, including fruity, floral, green, earthy, herbal, roasted / burnt, sour / fermented, creamy, spicy, and / or mineral aromas and flavors. The non-volatile components (and the solid substrate) can provide acidity and much of the flavor, sweetness, aftertaste, physical structure, and mouthfeel perception of the chocolate replicas.

[0113] According to some embodiments, a chocolate replica may include: (a) one or more VOCs, wherein at least one of the one or more VOCs is not present in a corresponding comparative chocolate, (b) one or more VOCs, wherein the one or more VOCs do not include at least one VOC present in a corresponding comparative chocolate, (c) one or more non-volatile compounds, wherein at least one of the one or more non-volatile compounds is not present in a corresponding comparative chocolate, (d) one or more non-volatile compounds, wherein the one or more non-volatile compounds do not include at least one non-volatile compound present in a corresponding comparative chocolate, or (e) any combination of (a), (b), (c), and (d) [(a) and (b); (a) and (c); (a) and (d); (b) and (c); (b) and (d); (c) and (d); (a), (b) and (c); (a), (b) and (d);(a), (c) and (d); (b), (c) and (d); or (a), (b), (c) and (d)]. According to some embodiments, a chocolate replica may be characterized by (f) one or more VOCs, wherein the one or more VOCs are present in the chocolate replica in a total amount of at least 100 mg / kg. Characteristic (f) may be combined with any combination of (a)-(d) as described above.;

[0114] It is understood that if no stereochemistry is stated, all stereoisomers may be used.

[0115] In this document, the amounts of some VOCs and non-volatile compounds are expressed in mg / kg of chocolate replicate, µg / kg of chocolate replicate, or ppm. In some cases where no total weight of VOCs and non-volatile compounds is specified, an estimate of approximately 400 g of total VOCs and non-volatile compounds can be used, plus or minus approximately 10%. Volatile organic compounds (VOCs)

[0116] The chocolate replicas described here may, in some cases, contain at least one VOC that is not present in a corresponding reference chocolate. Non-limiting examples of VOCs not present in a corresponding control chocolate include cinnamic acid, 2-methoxy-4-vinylphenol, 2,3-hexanedione, acetoin acetate, 1-decanol, vanillin erythro- and threo-butane-2,3-diol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), ethyl maltol, acetoin, propanoic acid, methyl butyrate, methyl 2-methylbutyrate, 4-ethylguaiacol, 2-methoxy-4-methylphenol, alpha-ionone, rum ether, 3-carene, B-caryophyllene, 3-(Z)-hexenol, butyl butyrate, 3-mercaptohexanol, hexyl alcohol (hexanol), methyl benzoate, ethyl 2-methylbutyrate, and carvacrol.Other non-limiting examples of VOCs not present in a corresponding control chocolate include 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 3-methylbutyraldehyde, acetoin, furfuryl mercaptan, indole, pyrazine, vanillyl ethyl ether, (E)-anethole, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylene-6-methylpyrazine, 3,4-hexanedione, 3,5-diethyl-2-methylpyrazine, 3-methyl-1,2-cyclopentanedione (cyclotene), 4-methyl-5-thiazoleethanol, 4-methylguaiacol, 6-Propyl-5,6-dihydropyran-2-one, acetic acid, anethole, beta-damascenone, ethyl butanoate, eugenol, methional, methyl 2-thiofuroate, ocimene, phenol, phenylacetic acid, propanol, propenal and syringol.

[0117] According to some embodiments, a chocolate replica may thus comprise one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 10, at least 15, at least 20, at least 25, or at least 30) selected from the group consisting of cinnamic acid, 2-methoxy-4-vinylphenol, 2,3-hexanedione, acetoin acetate, 1-decanol, vanillin erythro- and threo-butane-2,3-diol, furaneol, ethyl maltol, acetoin, propanoic acid, methyl butyrate, methyl 2-methylbutyrate, 4-ethylguaiacol, 2-methoxy-4-methylphenol, alpha-ionone, rum ether, 3-carene, B-caryophyllene, 3-(Z)-hexenol, butyl butyrate, 3-mercaptohexanol, hexyl alcohol (hexanol), methyl benzoate, Ethyl 2-methylbutyrate and carvacrol. According to some embodiments, a chocolate replica may contain maltol and / or 3-phenylpropionic acid. In some cases, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 10, at least 15, at least 20, at least 25 or at least 30) from the group consisting of 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 3-methylbutyraldehyde, acetoin, furfuryl mercaptan, indole, pyrazine, vanillyl ethyl ether, (E)-anethole, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylene-6-methylpyrazine, 3,4-hexanedione, 3,5-diethyl-2-methylpyrazine, 3-methyl-1,2-cyclopentanedione (cyclotene), 4-ethylguaiacol, 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), 4-methyl-5-thiazoleethanol, 4-methylguaiacol, 6-propyl-5,6-dihydropyran-2-one, acetic acid, anethole, beta-damascenone, ethyl butanoate, eugenol, methional, methyl 2-thiofuroate, methyl butyrate, ocimene, phenol, phenylacetic acid, propanol, propenal, and syringol. In some cases, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8 or all 9) of compounds selected from the group consisting of 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 3-methylbutyraldehyde, acetoin, furfuryl mercaptan, indole, pyrazine and vanillyl ethyl ether.

[0118] The chocolate replicas described here may, in some cases, contain at least one VOC that is present in a corresponding reference chocolate. Examples of VOCs that are present in a corresponding control chocolate and may be present in a chocolate replica (e.g., in combination with one or more VOCs not present in a corresponding control chocolate) include, but are not limited to, 1-heptanol, 2,3-butanedione, 2,3-diethylpyrazine, 2,4,5-trimethylthiazole, 2-acetylpyridine, 2-ethoxy-3-methylpyrazine, 2-ethyl-1-hexanol, 2-isobutyl-3-methoxypyrazine, 2-isopropyl-5-methyl-2-hexenal, 2-methoxypyrazine, 2-methylfuran, 2-methyl-1-butanol, 2-methylbutyraldehyde, 2-octanol, 2-octanone, 2-pentanol, 2-phenyl-2-butenal, 2-phenylpropionaldehyde, 3-octanone, 4,5-dimethyl-2-ethyl-3-thiazoline, 4-methyl-2-phenyl-2-pentenal, 4'-methylacetophenone, 5-methyl-2-hepten-4-one, 5-methylfurfural, amyl acetate, benzyl alcohol,Coffee furanone, damascenone, delta-decalactone, delta-octalactone, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate, ethyl isobutyrate, ethyl isovalerate, furfuryl acetate, furfuryl propionate, geraniol, hexyl isobutyrate, isoamyl benzoate, isoamyl butyrate, isoamyl phenyl acetate, isopropenyl pyrazine, linalool oxide, methyl p-anisate, methyl phenyl acetate, octanal, p-cresol, prenyl benzoate, propionic acid, propyl 2-furoate, pyridine, tetrahydrofurfuryl phenyl acetate, trans-2-nonenal, tricyclodecenyl isobutyrate, valeric acid and / or vanillin propylene glycol acetal.

[0119] In some cases, a chocolate replica may thus comprise one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, at least 50, or at least 55) of the group consisting of 1-heptanol, 2,3-butanedione, 2,3-diethylpyrazine, 2,4,5-trimethylthiazole, 2-acetylpyridine, 2-ethoxy-3-methylpyrazine, 2-ethyl-1-hexanol, 2-isobutyl-3-methoxypyrazine, 2-isopropyl-5-methyl-2-hexenal, 2-methoxypyrazine, 2-methylfuran, 2-methyl-1-butanol, 2-methylbutyraldehyde, 2-octanol, 2-Octanone, 2-Pentanol, 2-Phenyl-2-butenal, 2-Phenylpropionaldehyde, 3-Octanone, 4,5-Dimethyl-2-ethyl-3-thiazoline, 4-Methyl-2-phenyl-2-pentenal, 4'-Methylacetophenone, 5-Methyl-2-hepten-4-one, 5-Methylfurfural, Amyl acetate, benzyl alcohol, coffee furanone, damascenone, delta-decalactone, delta-octalactone, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate, ethyl isobutyrate, ethyl isovalerate, furfuryl acetate,Contain selected compounds from the group consisting of furfuryl propionate, geraniol, hexyl isobutyrate, isoamyl benzoate, isoamyl butyrate, isoamyl phenyl acetate, isopropenyl pyrazine, linalool oxide, methyl p-anisate, methyl phenyl acetate, octanal, p-cresol, prenyl benzoate, propionic acid, propyl 2-furoate, pyridine, tetrahydrofurfuryl phenyl acetate, trans-2-nonenal, tricyclodecenyl isobutyrate, valeric acid and vanillin propylene glycol acetal (e.g. in combination with at least one compound not present in a comparison chocolate). In some cases, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 6, or all 7) compounds selected from the group consisting of 2,3-diethylpyrazine, 2-methoxypyrazine, 5-methyl-2-hepten-4-one, coffee furanone, propionic acid, valeric acid, and vanillin propylene glycol acetal (e.g., in combination with at least one compound not present in a comparison chocolate).

[0120] The chocolate replicates described here may, in some cases, exclude at least one VOC present in a corresponding comparison chocolate. Non-limiting examples of VOCs present in comparison chocolates include 2,3-pentadione, coffee furanone, 2,6-dimethylpyrazine, benzyl acetate, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, acetophenone, hexanal, 1-octen-3-one, 1-heptanol, decanal, gamma-valerolactone, limonene, 2,3-dimethylpyrazine, dimethyl trisulfide, 2,3-diethylpyrazine, 1-octanol, diethyl succinate, octanal, furfural, isobutyric acid, 2-methylbutyric acid, isovaleric acid, and valeric acid. According to some embodiments, a chocolate replica may thus comprise one or more (e.g.at least 2, 3, 4, 5, 10, 15, 20, 30, 40, or 50) from the group consisting of 2,3-pentadione, coffee furanone, 2,6-dimethylpyrazine, benzyl acetate, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, acetophenone, hexanal, 1-octen-3-one, 1-heptanol, decanal, gamma-valerolactone, limonene, 2,3-dimethylpyrazine, dimethyl trisulfide, 2,3-diethylpyrazine, 1-octanol, diethyl succinate, octanal, furfural, isobutyric acid, 2-methylbutyric acid, isovaleric acid, and valeric acid. Thus, according to some embodiments, a chocolate replica may include one or more (e.g.,at least 2, 3, 4, 5, 10, 15, 20, 30 or 40) from which 2,5-dimethylpyrazine, isobutyraldehyde, 2-isopropyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2,4,5-trimethylthiazole, 2-methoxypyrazine, guaiacol, furfural, Ethyl benzoate, massoialactone, gamma-nonalactone, delta-octalactone, delta-decalactone, gamma-decalactone, 2-nonanone, phenethyl acetate, 2-pentylfuran, 1-octen-3-ol, phenylacetaldehyde, isoamylphenyl acetate, 2-phenylpropionaldehyde, tetrahydrofurfurylphenyl acetate, octanal, Ethyl cinnamate, 2-heptanol, The compound selected from the group consisting of 1-octen-3-one, trans-2-nonenal, 2-isobutyl-3-methoxypyrazine (IBMP), ethyl decanoate, methyl salicylate, dimethyl trisulfide, methyl 2-thiofuroate, hexanoic acid, trans,trans-2,4-decadienal and hexanal does not include the compound selected.

[0121] The VOCs contained in a chocolate replica may include compounds classified by a first group of categories, including hydrocarbons (e.g., alkanes, alkenes, terpenes, isoprenoids, or aromatic hydrocarbons), alcohols, aldehydes, ketones, acids, esters, lactones, phenols, furans, thiophenes, pyrroles, oxazoles, thiazoles, pyridines, pyrazines, amines, sulfur compounds (e.g., alkyl sulfides), and other VOCs (e.g., VOCs that do not belong to any of the above categories). According to some embodiments, a chocolate replica may contain a hydrocarbon, an alcohol, an aldehyde, a ketone, an acid, an ester, a phenol, a furan, a thiophene, a pyrrole, a pyridine, a pyrazine, an amine, and a sulfur compound. According to some embodiments, a chocolate replica may further contain a VOC that does not belong to any of the aforementioned categories.According to some embodiments, a chocolate replica may contain at least one VOC belonging to each of at least 3 (e.g., at least 4, at least 5, at least 5, at least 7, at least 8, at least 9, at least 10, 3 to 14, 3 to 10, 3 to 5, 5 to 14, 5 to 10, or 10 to 14) of the following categories: hydrocarbon, an alcohol, an aldehyde, a ketone, an acid, an ester, a phenol, a furan, a thiophene, a pyrrole, a pyridine, a pyrazine, an amine, and a sulfur compound.

[0122] The VOCs contained in a chocolate replica may include compounds classified by a second group of categories, including acids, alcohols, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes. According to some embodiments, a chocolate replica may contain one or more of the following: an acid, an alcohol, an aldehyde, an ester, a furan, a ketone, a lactone, a phenol, a pyrazine, a pyridine, a pyrrole, a sugar or sugar alcohol, a sulfur compound, a terpene, or a combination thereof. According to some embodiments, a chocolate replica may contain an acid, an alcohol, an aldehyde, an ester, a furan, a ketone, a lactone, a phenol, a pyrazine, a pyrrole, a sugar or sugar alcohol, a sulfur compound, or a combination thereof.According to some embodiments, a chocolate replica may contain at least one VOC belonging to each of at least 3 (e.g., at least 4, at least 5, at least 5, at least 7, at least 8, at least 9, at least 10, at least 15, 3 to 15, 3 to 10, 3 to 5, 5 to 14, 5 to 10, 10 to 15, or 10 to 17) of the following categories: acids, alcohols, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes. According to some embodiments, a chocolate replica may contain an acid, an alcohol, an aldehyde, an ester, a furan, a ketone, a lactone, a phenol, a pyrazine, a pyrrole, a sugar or sugar alcohol, a sulfur compound.

[0123] Hydrocarbons can provide flavor and / or aroma compounds important to the overall character of chocolate (e.g., alkanes, alkenes, terpenes, isoprenoids, or aromatic hydrocarbons). Terpenes and isoprenoids can impart floral and green characteristics to chocolate, for example. Non-limiting examples of hydrocarbons that may be used in the chocolate replicas provided here include beta-myrcene, styrene, toluene, ocimene, and any combination thereof.

[0124] The hydrocarbon may be present in any suitable amount. In some cases, for example, a chocolate replica may contain ocimene in an amount of from about 0.001 ppm to about 18 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 18 ppm). In some cases, a chocolate replica may contain ocimene in an amount, per kg of chocolate replica, of from about 1 µg to about 18 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 18 mg). The hydrocarbon(s) may constitute any suitable proportion of the total VOC content. Any suitable number of hydrocarbons may be used. For example, 1 to 3, 1 to 2, at least 1, or at least 2 hydrocarbons may be used.

[0125] Terpenes can impart floral and green characteristics to chocolate. Non-limiting examples of terpenes that can be used in the chocolate replicas provided herein include 3-carene, limonene, linalool, myrcene, b-caryophyllene, 2,4,5-trimethylthiazole, and any combination thereof. According to some embodiments, a chocolate replica can contain one or more (e.g., at least 2 or 3) terpenes selected from the group consisting of limonene, linalool, myrcene, and 2,4,5-trimethylthiazole.

[0126] The terpene(s) may be present in any suitable amount. According to some embodiments, the terpene(s) may be present in an amount of about 0.01 to about 4.0 mg / kg (e.g., about 0.01 to about 1.0 mg / kg, about 1.0 to about 2.0 mg / kg, about 2.0 to about 3.0 mg / kg, or about 3.0 to about 4.0 mg / kg). In some cases, a chocolate replica may contain 2,4,5-trimethylthiazole in an amount of about 0.0000001 ppm to about 10 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain 2,4,5-trimethylthiazole in an amount, per kg of chocolate replica, of about 0.0001 µg to about 10 mg (e.g.,about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg). The terpene(s) can comprise any suitable proportion of the total VOC content. Any suitable number of terpenes can be used. For example, 1 to 3, 1 to 2, at least 1, or at least 2 terpenes can be used. According to some embodiments, a chocolate replica can contain no terpenes.

[0127] Benzenes can provide flavor and / or aroma compounds important to the overall character of chocolates. Non-limiting examples of benzenes that can be used in the chocolate replicas provided herein include styrene, toluene, and mixtures thereof. The benzene(s) can be present in any suitable amount. The benzene(s) can constitute any suitable proportion of the total VOC content. Any suitable number of benzenes can be used. For example, 1 to 3, 1 to 2, at least 1, or at least 2 benzenes can be used. According to some embodiments, a chocolate replica may contain no benzenes.

[0128] Alcohols can impart various flavor and / or aroma components to chocolate, including banana, spice, grass, and oxidation characteristics. Alcohols can also be important for rounding out the overall flavor of chocolate and adding some weight on the palate.Non-limiting examples of alcohols that may be present in the chocolate replicas provided herein include isoamyl alcohol, hexanol, 2-ethyl-1-hexanol, benzyl alcohol, 1-octen-3-ol, 1-propanol, amyl alcohol, 1-heptanol, geraniol, phenethyl alcohol, p-cresol, 2-pentanol, 2-heptanol, 2-octanol, 2-nonanol, 1-octanol, 2-methyl-1-butanol, guaiacol, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-Mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 2,3-butanediol, hexyl alcohol (hexanol), para-cresol, 1-decanol, 4-carvomenthenol, carvacrol, eugenol, isoeugenol, phenylpropyl alcohol, propanol, 4-methyl-5-thiazoleethanol, 4-methylguaiacol, and any combinations thereof. According to some embodiments, a chocolate replica as provided herein may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 10 or at least 15) from isoamyl alcohol, hexanol, 2-ethyl-1-hexanol, benzyl alcohol, 1-octen-3-ol, 1-propanol, amyl alcohol, 1-heptanol, geraniol, phenethyl alcohol, p-cresol, 2-pentanol, 2-heptanol, 2-octanol, 2-nonanol, 1-octanol, 2-methyl-1-butanol, guaiacol, 2,6-dimethoxyphenol, 2-methoxy-4-vinylphenol, furaneol, 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 2,3-butanediol, hexyl alcohol (hexanol), para-cresol, 1-decanol, 4-carvomenthenol, carvacrol, eugenol, isoeugenol, and phenylpropyl alcohol. According to some embodiments, a chocolate replica as provided herein may contain one or more (e.g.,at least 2 or 3) alcohols selected from the group consisting of amyl alcohol, 2-methoxy-4-vinylphenol, furaneol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, hexyl alcohol (hexanol), 1-octanol, isoamyl alcohol, 2-nonanol, 1-heptanol, para-cresol, 1-decanol, propanol, 4-methyl-5-thiazoleethanol, 4-methylguaiacol and carvacrol. In some cases, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, or at least 10) alcohols selected from the group consisting of 1-heptanol, 2-ethyl-1-hexanol, 2-methyl-1-butanol, 2-octanol, 2-pentanol, 4-ethylguaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), 4-methyl-5-thiazoleethanol, 4-methylguaiacol, benzyl alcohol, eugenol, geraniol, p-cresol, and propanol. In some cases, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 6, at least 7 or all 8) alcohols selected from the group consisting of 1-octanol, 1-octen-3-ol, 2-heptanol, 2-nonanol, guaiacol, hexanol, isoamyl alcohol and phenethyl alcohol (e.g. in combination with 1-heptanol, 2-ethyl-1-hexanol, 2-methyl-1-butanol, 2-octanol, 2-pentanol, 4-ethylguaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), 4-methyl-5-thiazoleethanol, 4-methylguaiacol, benzyl alcohol, eugenol, geraniol, p-cresol and / or propanol).

[0129] The alcohol(s) may be present in any suitable amount. According to some embodiments, the alcohol(s) may be present in an amount of about 0.000005 to about 9.0 mg / kg (e.g., about 0.000005 to about 1.0 mg / kg, about 1.0 to about 2.0 mg / kg, about 2.0 to about 3.0 mg / kg, about 3.0 to about 4.0 mg / kg, about 4.0 to about 5.0 mg / kg, about 5.0 to about 6.0 mg / kg, or about 6.0 to about 9.0 mg / kg).

[0130] In some cases, a chocolate replica may contain 4-methyl-5-thiazoleethanol in an amount of about 0.1 ppm to about 50 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 20 ppm, about 20 to about 30 ppm, about 30 to about 40 ppm, or about 40 to about 50 ppm). In some cases, a chocolate replica may contain 4-methyl-5-thiazoleethanol in an amount, per kg of chocolate replica, of about 100 µg to about 50 mg (e.g., about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 20 mg, about 20 to about 30 mg, about 30 to about 40 mg, or about 40 to about 50 mg).

[0131] In some cases, a chocolate replica may contain 4-methylguaiacol in an amount of about 0.00000001 ppm to about 25 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.00001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 20 ppm, or about 20 to about 25 ppm). In some cases, a chocolate replica may contain 4-methylguaiacol in an amount, per kg of chocolate replica, of about 0.00001 µg to about 25 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 20 mg, or about 20 to about 25 mg).

[0132] In some cases, a chocolate replica may contain 1-heptanol in an amount of about 0.00001 ppm to about 10 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain 1-heptanol in an amount, per kg of chocolate replica, of about 0.01 µg to about 10 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0133] In some cases, a chocolate replica may contain 2-ethyl-1-hexanol in an amount of about 0.00000001 ppm to about 30 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 30 ppm). In some cases, a chocolate replica may contain 2-ethyl-1-hexanol in an amount, per kg of chocolate replica, of about 0.00001 µg to about 30 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, to about 10 to about 30 mg).

[0134] In some cases, a chocolate replica may contain 2-methyl-1-butanol in an amount of about 0.000001 ppm to about 8 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 8 ppm). In some cases, a chocolate replica may contain 2-methyl-1-butanol in an amount, per kg of chocolate replica, of about 0.001 µg to about 8 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 8 mg).

[0135] In some cases, a chocolate replica may contain 2-octanol in an amount of about 0.000001 ppm to about 18 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 18 ppm). In some cases, a chocolate replica may contain 2-octanol in an amount, per kg of chocolate replica, of about 0.001 µg to about 18 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 18 mg).

[0136] In some cases, a chocolate replica may contain 2-pentanol in an amount of about 0.00000001 ppm to about 5 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 5 ppm). In some cases, a chocolate replica may contain 2-pentanol in an amount, per kg of chocolate replica, of about 0.00001 µg to about 5 mg (e.g., 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 5 mg).

[0137] In some cases, a chocolate replica may contain 4-ethylguaiacol in an amount of about 0.00000001 ppm to about 30 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 30 ppm). In some cases, a chocolate replica may contain 4-ethylguaiacol in an amount, per kg of chocolate replica, of about 0.00001 µg to about 30 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 30 mg).

[0138] In some cases, a chocolate replica may contain 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) in an amount of about 0.000001 ppm to about 100 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 100 ppm). In some cases, a chocolate replica may contain 4-hydroxy-2,5-dimethyl-3(2H)-furanone in an amount, per kg of chocolate replica, of about 0.001 µg to about 100 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 100 mg).

[0139] In some cases, a chocolate replica may contain benzyl alcohol in an amount of about 0.001 ppm to about 180 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 180 ppm). In some cases, a chocolate replica may contain benzyl alcohol in an amount, per kg of chocolate replica, of about 1 µg to about 180 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 180 mg).

[0140] In some cases, a chocolate replica may contain eugenol in an amount of about 0.1 ppm to about 100 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 50 ppm, or about 50 to about 100 ppm). In some cases, a chocolate replica may contain eugenol in an amount, per kg of chocolate replica, of about 100 µg to about 100 mg (e.g., about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 50 mg, or about 50 to about 100 mg).

[0141] In some cases, a chocolate replica may contain geraniol in an amount of about 0.001 ppm to about 30 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 30 ppm). In some cases, a chocolate replica may contain geraniol in an amount, per kg of chocolate replica, of about 1 µg to about 30 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 30 mg).

[0142] In some cases, a chocolate replica may contain p-cresol in an amount of about 0.000001 ppm to about 10 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain p-cresol in an amount, per kg of chocolate replica, of about 0.001 µg to about 10 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0143] In some cases, a chocolate replica may contain propanol in an amount of about 0.001 ppm to about 175 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 175 ppm). In some cases, a chocolate replica may contain propanol in an amount, per kg of chocolate replica, of about 1 µg to about 175 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 175 mg).

[0144] The alcohol(s) may comprise any suitable proportion of the total VOC content. Any suitable number of alcohols may be used. For example, at least one alcohol may be used. According to some embodiments, a chocolate replica may not contain any alcohols.

[0145] Aldehydes can provide flavor and / or aroma compounds that are important for the overall character of chocolate. Non-limiting examples of aldehydes that may be used in the chocolate replicas provided herein include vanillin, isobutyraldehyde, valeraldehyde, phenylacetaldehyde, trans, trans-2,4-decadienal, 4-methyl-2-phenyl-2-pentenal, 2-isopropyl-5-methyl-2-hexenal, nonanal, trans-2-nonenal, 2-methylbutyraldehyde, hexanal, decanal, vanillin propylene glycol acetal, isovaleraldehyde, 2-phenyl-2-butenal, 5-methyl-2-phenyl-2-hexenal, octanal, furfural, benzaldehyde, 5-methylfurfural, 2-phenylpropionaldehyde, cocoa hexenal, vanillin erythro- and threo-butane-2,3-diol acetal, isodihydrolavandulal, trans,trans-2,4-decadienal, 2-methoxycinnamaldehyde, cuminaldehyde, 2-(E)-hexenal, propenal, 3-methylbutyraldehyde and any combinations thereof.According to some embodiments, a chocolate replica as provided herein may comprise one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 10, or at least 15) selected from the group consisting of vanillin, isobutyraldehyde, valeraldehyde, phenylacetaldehyde, trans,trans-2,4-decadienal, 4-methyl-2-phenyl-2-pentenal, 2-isopropyl-5-methyl-2-hexenal, nonanal, trans-2-nonenal, 2-methylbutyraldehyde, hexanal, decanal, vanillin propylene glycol acetal, isovaleraldehyde, 2-phenyl-2-butenal, 5-methyl-2-phenyl-2-hexenal, octanal, furfural, benzaldehyde, 5-methylfurfural, 2-phenylpropionaldehyde, cocoa hexenal, vanillin erythro- and -threo-butane-2,3-diol acetal, isodihydrolavandulal, trans,trans-2,4-decadienal, 2-methoxycinnamaldehyde, cuminaldehyde, 2-(E)-hexenal, propenal, and 3-methylbutyraldehyde. According to some embodiments, a chocolate replica as provided herein may contain one or more (e.g.,at least 2, at least 3 or at least 4) aldehydes selected from the group consisting of vanillin, isobutyraldehyde, isovaleraldehyde, p-anisaldehyde and valeraldehyde. In some cases, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5 or at least 8) aldehydes selected from the group consisting of 2-isopropyl-5-methyl-2-hexenal, 2-methylbutyraldehyde, 2-phenyl-2-butenal, 2-phenylpropionaldehyde, 3-methylbutyraldehyde, 4-methyl-2-phenyl-2-pentenal, octanal, propenal, trans-2-nonenal and vanillin propylene glycol acetal. In some cases, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5 or at least 8) aldehydes selected from the group consisting of 2-methylbutyraldehyde, 5-methyl-2-phenyl-2-hexenal, benzaldehyde, decanal, furfural, hexanal, isovaleraldehyde, nonanal, phenylacetaldehyde, trans,trans-2,4-decadienal and valeraldehyde (e.g. in combination with 2-isopropyl-5-methyl-2-hexenal, 2-methylbutyraldehyde, 2-phenyl-2-butenal, 2-phenylpropionaldehyde, 3-methylbutyraldehyde, 4-methyl-2-phenyl-2-pentenal, octanal, propenal, trans-2-nonenal and / or vanillin propylene glycol acetal).

[0146] The aldehyde(s) may be present in any suitable amount. According to some embodiments, the aldehyde(s) may be present in an amount of about 0.05 to about 70 mg / kg (e.g., about 0.05 to about 10 mg / kg, about 10 to about 30 mg / kg, about 30 to about 40 mg / kg, or about 40 to about 70 mg / kg).

[0147] In some cases, a chocolate replica may contain 2-isopropyl-5-methyl-2-hexenal in an amount of about 0.000001 ppm to about 5 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.0001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 5 ppm). In some cases, a chocolate replica may contain 2-isopropyl-5-methyl-2-hexenal in an amount, per kg of chocolate replica, of about 0.001 µg to about 5 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 5 mg).

[0148] In some cases, a chocolate replica may contain 2-methylbutyraldehyde in an amount of about 0.001 ppm to about 50 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 50 ppm). In some cases, a chocolate replica may contain 2-methylbutyraldehyde in an amount, per kg of chocolate replica, of about 1 µg to about 50 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 50 mg).

[0149] In some cases, a chocolate replica may contain 2-phenyl-2-butenal in an amount of about 0.000001 ppm to about 15 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 15 ppm). In some cases, a chocolate replica may contain 2-phenyl-2-butenal in an amount, per kg of chocolate replica, of about 0.001 µg to about 15 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 15 mg).

[0150] In some cases, a chocolate replica may contain 2-phenylpropionaldehyde in an amount of about 0.000001 ppm to about 8 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 8 ppm). In some cases, a chocolate replica may contain 2-phenylpropionaldehyde in an amount, per kg of chocolate replica, of about 0.001 µg to about 8 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 8 mg).

[0151] In some cases, a chocolate replica may contain 4-methyl-2-phenyl-2-pentenal in an amount of about 0.00001 ppm to about 20 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 1 to about 20 ppm). In some cases, a chocolate replica may contain 4-methyl-2-phenyl-2-pentenal in an amount, per kg of chocolate replica, of about 0.01 µg to about 20 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 20 mg).

[0152] In some cases, a chocolate replica may contain octanal in an amount of about 0.001 ppm to about 10 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain octanal in an amount, per kg of chocolate replica, of about 1 µg to about 10 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0153] In some cases, a chocolate replica may contain trans-2-nonenal in an amount of about 0.001 ppm to about 3 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 3 ppm). In some cases, a chocolate replica may contain 2-nonenal in an amount, per kg of chocolate replica, of about 1 µg to about 3 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 3 mg).

[0154] In some cases, a chocolate replica may contain vanillin propylene glycol acetal in an amount of about 0.00000001 ppm to about 550 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 550 ppm). In some cases, a chocolate replica may contain vanillin propylene glycol acetal in an amount, per kg of chocolate replica, of about 0.00001 µg to about 550 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 500 mg).

[0155] In some cases, a chocolate replica may contain 3-methylbutyraldehyde in an amount of about 0.00001 ppm to about 20 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 20 ppm). In some cases, a chocolate replica may contain 3-methylbutyraldehyde in an amount, per kg of chocolate replica, of about 0.01 µg to about 20 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 20 mg).

[0156] In some cases, a chocolate replica may contain propenal in an amount of about 0.0000001 ppm to about 10 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain propenal in an amount, per kg of chocolate replica, of about 0.0001 µg to about 10 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0157] The aldehyde(s) may comprise any suitable proportion of the total VOC content. Any suitable number of aldehydes may be used. For example, 1 to 5, 1 to 3, 3 to 5, at least 1, at least 2, at least 3, or at least 4 aldehydes may be used. According to some embodiments, a chocolate replica may not contain any aldehydes.

[0158] Ketones can provide flavor and / or aroma compounds that are important for the overall character of chocolate. Non-limiting examples of ketones that may be used in the chocolate replicas provided herein include 2,3-pentadione, coffee furanone, 5-methyl-2-hepten-4-one, 2,3-butanedione, 3-mercapto-2-butanone, acetophenone, maltol, gamma-nonalactone, 2-undecanone, damascenone, gamma-decalactone, 2-heptanone, 1-octen-3-one, gamma-valerolactone, 4'-methylacetophenone, methyl 2-pyrrolyl ketone, delta-decalactone, 3-octanone, 2-octanone, massoialactone, 2-nonanone, geranylacetone, beta-ionone, delta-octalactone, 2,3-hexanedione, acetoin acetate, Ethyl maltol, acetoin, filberton, alpha-ionone, gamma-decalactone, beta-damascenone, 3,4-hexanedione, 3-methyl-1,2-cyclopentanedione (cyclotene), 6-propyl-5,6-dihydropyran-2-one, and any combination thereof. According to some embodiments, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 10 or at least 15) from the group consisting of 2,3-pentadione, coffee furanone, 5-methyl-2-hepten-4-one, 2,3-butanedione, 3-mercapto-2-butanone, acetophenone, maltol, gamma-nonalactone, 2-undecanone, damascenone, gamma-decalactone, 2-heptanone, 1-octen-3-one, gamma-valerolactone, 4'-methylacetophenone, methyl-2-pyrrolyl ketone, delta-decalactone, 3-octanone, 2-octanone, massoialactone, 2-nonanone, geranylacetone, beta-ionone, delta-octalactone, 2,3-hexanedione, Acetoin acetate, ethyl maltol, acetoin, filberton, alpha-ionone, gamma-decalactone, beta-damascenone, 3,4-hexanedione, 3-methyl-1,2-cyclopentanedione (cyclotene), and 6-propyl-5,6-dihydropyran-2-one. According to some embodiments, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 6, at least 7 or at least 8) ketones selected from the group consisting of beta-ionone, maltol, 2,3-pentadione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, acetoin, alpha-ionone, 2-heptanone, damascenone, 2-undecanone, acetophenone and gamma-valerolactone. In some cases, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, or at least 10) ketones selected from the group consisting of 2,3-butanedione, 2,3-pentadione, 2-octanone, 3-methyl-1,2-cyclopentanedione (cyclotene), 3-octanone, 3,4-hexanedione, 4'-methylacetophenone, 5-methyl-2-hepten-4-one, 6-propyl-5,6-dihydropyran-2-one, acetoin, beta-damascenone, caffeic furanone, damascenone, delta-decalactone, and delta-octalactone. In some cases, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 6 or at least 7) ​​ketones selected from the group consisting of 1-octen-3-one, 2-heptanone, 2-nonanone, 2-undecanone, beta-ionone, gamma-nonalactone, gamma-valerolactone and massoialactone (e.g. in combination with 2,3-butanedione, 2,3-pentadione, 2-octanone, 3-methyl-1,2-cyclopentanedione (cyclotene), 3-octanone, 3,4-hexanedione, 4'-methylacetophenone, 5-methyl-2-hepten-4-one, 6-propyl-5,6-dihydropyran-2-one, acetoin, beta-damascenone, coffee furanone, damascenone, delta-decalactone and / or delta-octalactone).

[0159] The ketone(s) may be present in any suitable amount. According to some embodiments, the ketone(s) may be present in an amount of about 0.01 to about 10 mg / kg (e.g., about 0.01 to about 1.0 mg / kg, about 1.0 to about 2.0 mg / kg, about 2.0 to about 3.0 mg / kg, about 3.0 to about 4.0 mg / kg, about 4.0 to about 5.0 mg / kg, about 5.0 to about 6.0 mg / kg, about 6.0 to about 7.0 mg / kg, about 7.0 to about 8.0 mg / kg, about 8.0 to about 9.0 mg / kg, about 9.0 to about 10.0 mg / kg).

[0160] In some cases, a chocolate replica may contain 2,3-butanedione in an amount of about 0.00000001 ppm to about 45 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 45 ppm). In some cases, a chocolate replica may contain 2,3-butanedione in an amount, per kg of chocolate replica, of about 0.00001 µg to about 45 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 45 mg).

[0161] In some cases, a chocolate replica may contain 2,3-pentanedione in an amount of about 0.1 ppm to about 14 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 5 ppm, about 5 to about 10 ppm, or about 10 to about 14 ppm). In some cases, a chocolate replica may contain 2,3-pentanedione in an amount, per kg of chocolate replica, of about 100 µg to about 14 mg (e.g., about 100 µg to about 1 mg, about 1 to about 5 mg, about 5 to about 10 mg, or about 10 to about 14 mg).

[0162] In some cases, a chocolate replica may contain 2-octanone in an amount of about 0.00001 ppm to about 20 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 20 ppm). In some cases, a chocolate replica may contain 2-octanone in an amount, per kg of chocolate replica, of about 0.01 µg to about 20 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 20 mg).

[0163] In some cases, a chocolate replica may contain 3-octanone in an amount of about 0.0000001 ppm to about 20 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 20 ppm). In some cases, a chocolate replica may contain 3-octanone in an amount, per kg of chocolate replica, of about 0.0001 µg to about 20 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 20 mg).

[0164] In some cases, a chocolate replica may contain 4'-methylacetophenone in an amount of about 0.000001 ppm to about 12 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 6 ppm, or about 6 to about 12 ppm). In some cases, a chocolate replica may contain 4'-methylacetophenone in an amount, per kg of chocolate replica, of about 0.001 µg to about 12 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 6 mg, or about 6 to about 12 mg).

[0165] In some cases, a chocolate replica may contain 5-methyl-2-hepten-4-one in an amount of about 0.00001 ppm to about 25 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 25 ppm). In some cases, a chocolate replica may contain 5-methyl-2-hepten-4-one in an amount, per kg of chocolate replica, of about 0.01 µg to about 25 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 25 mg).

[0166] In some cases, a chocolate replica may contain acetoin in an amount of about 0.00001 ppm to about 55 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 55 ppm). In some cases, a chocolate replica may contain acetoin in an amount, per kg of chocolate replica, of about 0.01 µg to about 55 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 55 mg).

[0167] In some cases, a chocolate replica may contain coffee furanone in an amount of about 0.1 ppm to about 14 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 5 ppm, about 5 to about 10 ppm, or about 10 to about 14 ppm). In some cases, a chocolate replica may contain coffee furanone in an amount, per kg of chocolate replica, of about 100 µg to about 14 mg (e.g., about 100 µg to about 1 mg, about 1 to about 5 mg, about 5 to about 10 mg, or about 10 to about 14 mg).

[0168] In some cases, a chocolate replica may contain damascenone in an amount of about 0.000000001 ppm to about 10 ppm (e.g., about 0.000000001 to about 0.00000001 ppm, about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain damascenone in an amount, per kg of chocolate replica, of about 0.000001 µg to about 10 mg (e.g., about 0.000001 to about 0.00001 µg, about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0169] In some cases, a chocolate replica may contain delta-decalactone in an amount of about 0.001 ppm to about 30 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 30 ppm). In some cases, a chocolate replica may contain delta-decalactone in an amount, per kg of chocolate replica, of about 1 µg to about 30 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 30 mg).

[0170] In some cases, a chocolate replica may contain delta-octalactone in an amount of about 0.001 ppm to about 25 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 25 ppm). In some cases, a chocolate replica may contain delta-octalactone in an amount, per kg of chocolate replica, of about 1 µg to about 25 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 25 mg).

[0171] In some cases, a chocolate replica may contain beta-damascenone in an amount of about 0.000000001 ppm to about 10 ppm (e.g., about 0.000000001 to about 0.00000001 ppm, about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain beta-damascenone in an amount, per kg of chocolate replica, of about 0.000001 µg to about 10 mg (e.g., about 0.000001 to about 0.00001 µg, about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0172] In some cases, a chocolate replica may contain 3,4-hexanedione in an amount of about 0.000001 ppm to about 15 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 15 ppm). In some cases, a chocolate replica may contain 3,4-hexanedione in an amount, per kg of chocolate replica, of about 0.001 µg to about 15 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 15 mg).

[0173] In some cases, a chocolate replica may contain 3-methyl-1,2-cyclopentanedione (cyclotene) in an amount of about 0.0000001 ppm to about 20 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 20 ppm). In some cases, a chocolate replica may contain cyclotene in an amount, per kg of chocolate replica, of about 0.0001 µg to about 20 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 20 mg).

[0174] In some cases, a chocolate replica may contain 6-propyl-5,6-dihydropyran-2-one in an amount of about 0.000001 ppm to about 8 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 8 ppm). In some cases, a chocolate replica may contain 6-propyl-5,6-dihydropyran-2-one in an amount, per kg of chocolate replica, of about 0.001 µg to about 8 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 8 mg).

[0175] The ketone(s) may constitute any suitable proportion of the total VOC content. Any suitable number of ketones may be used. For example, 1 to 8, 1 to 5, 1 to 3, 3 to 8, 3 to 5, 5 to 8, at least 1, at least 2, at least 3, at least 4, or at least 5 ketones may be used. According to some embodiments, a chocolate replica may not contain any ketones.

[0176] Acids can contribute "sour" aroma and / or flavor compounds that may be important to the overall character of chocolate. Acids that may be present in a chocolate replica include, but are not limited to, isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, propionic acid, valeric acid, 3-phenylpropionic acid, acetic acid, and phenylacetic acid, and any combination thereof. According to some embodiments, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 6, or at least 7) ​​acids selected from the group consisting of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, propionic acid, valeric acid, 3-phenylpropionic acid, acetic acid, and phenylacetic acid.According to some embodiments, a chocolate replica may contain one or more (e.g., 2 or 3) acids selected from the group consisting of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, isobutyric acid, and hexanoic acid. In some cases, a chocolate replica may contain one or more (e.g., 2, 3, or 4) acids selected from the group consisting of acetic acid, propionic acid, valeric acid, and phenylacetic acid. In some cases, a chocolate replica may contain one or more (e.g., 2 or 3) acids selected from the group consisting of hexanoic acid, isobutyric acid, and isovaleric acid (e.g., in combination with acetic acid, propionic acid, valeric acid, and / or phenylacetic acid).

[0177] The acid(s) may be present in any suitable amount. According to some embodiments, the acid(s) may be present in an amount of about 0.1 to about 70 mg / kg (e.g., about 0.1 to about 17.5 mg / kg, about 17.5 to about 35 mg / kg, about 35 to about 52.5 mg / kg, or about 52.5 to about 70 mg / kg).

[0178] In some cases, a chocolate replica may contain propionic acid in an amount of about 0.001 ppm to about 505 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 505 ppm). In some cases, a chocolate replica may contain propionic acid in an amount, per kg of chocolate replica, of about 1 µg to about 505 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 505 mg).

[0179] In some cases, a chocolate replica may contain valeric acid in an amount of about 0.0000001 ppm to about 40 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 40 ppm). In some cases, a chocolate replica may contain valeric acid in an amount, per kg of chocolate replica, of about 0.0001 µg to about 40 mg (e.g., 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 40 mg).

[0180] In some cases, a chocolate replica may contain phenylacetic acid in an amount of about 0.001 ppm to about 15 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 15 ppm). In some cases, a chocolate replica may contain phenylacetic acid in an amount, per kg of chocolate replica, of about 1 µg to about 15 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 15 mg).

[0181] In some cases, a chocolate replica may contain acetic acid in an amount of about 0.0001 ppm to about 6000 ppm (e.g., about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, about 100 to about 1000 ppm, or about 1000 to about 6000 ppm). In some cases, a chocolate replica may contain acetic acid in an amount, per kg of chocolate replica, of about 0.1 µg to about 6 g (e.g., about 0.1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, about 100 mg to about 1 g, or about 1 g to about 6 g).

[0182] The acid(s) may comprise any suitable proportion of the total VOC content. Any suitable number of acids may be used. For example, 1 to 2, at least 1, or at least 2 acids may be used. According to some embodiments, a chocolate replica may contain no acids.

[0183] Esters, including ethyl, methyl, and acetate esters, can contribute to the fruity and floral characteristics of a chocolate. Esters that may be used in a chocolate replica include, but are not limited to, ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutylisovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenyl acetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate, ethyl 3-hydroxybutanoate, ethyl 2-methylbutyrate, furfuryl propionate, isoamyl phenyl acetate, dibutyl maleate, ethyl isovalerate, amyl acetate, isoamyl butyrate, phenethyl acetate, ethyl cinnamate, Tetrahydrofurfurylphenyl acetate, ethyl acetate, ethyl octanoate, ethyl decanoate, methyl phenyl acetate, ethyl 3-phenyl propionate, tricyclodecenyl isobutyrate, prenyl benzoate,Ethyl benzoate, methyl salicylate, methyl 2-thiofuroate, isoamyl benzoate, propyl 2-furoate, methyl p-anisate, ethyl butanoate, and any combinations thereof. According to some embodiments, a chocolate replica may comprise one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, or at least 40) selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutylisovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenyl acetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate, ethyl 3-hydroxybutanoate, ethyl 2-methylbutyrate, Furfuryl propionate, isoamyl phenyl acetate, dibutyl maleate, ethyl isovalerate, amyl acetate, isoamyl butyrate, phenethyl acetate, ethyl cinnamate,Tetrahydrofurfuryl phenyl acetate, ethyl acetate, ethyl octanoate, ethyl decanoate, methyl phenyl acetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, ethyl benzoate, methyl salicylate, methyl 2-thiofuroate, isoamyl benzoate, propyl 2-furoate, methyl p-anisate and ethyl butanoate. According to some embodiments, a chocolate replica may comprise one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 7, at least 9, at least 10, at least 11, or at least 13) selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutylisovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenyl acetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate,Ethyl 3-hydroxybutanoate and ethyl 2-methylbutyrate may contain esters selected from the group consisting of: ethyl 3-hydroxybutanoate and ethyl 2-methylbutyrate. In some cases, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 7, at least 9, at least 10, at least 15, or at least 20) esters selected from the group consisting of amyl acetate, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate, ethyl butanoate, ethyl isobutyrate, ethyl isovalerate, furfuryl acetate, furfuryl propionate, hexyl isobutyrate, isoamyl benzoate, isoamyl butyrate, isoamyl phenyl acetate, methyl 2-thiofuroate, methyl butyrate, methyl p-anisate, methyl phenyl acetate, prenyl benzoate, propyl 2-furoate, tetrahydrofurfuryl phenyl acetate, and tricyclodecenyl isobutyrate. According to some embodiments, a chocolate replica may comprise one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 7, at least 9, at least 10,at least 15 or at least 18) esters selected from the group consisting of 2-methylbutylisovalerate, benzyl acetate, butyl acetate, diethyl succinate, ethyl benzoate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl lactate, ethyl laurate, ethyl octanoate, ethyl phenyl acetate, geranyl acetate, hexyl acetate, isoamyl acetate, isoamyl isobutyrate, isobutyl acetate, methyl salicylate and phenethyl acetate (e.g. in combination with amyl acetate, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate, ethyl butanoate, ethyl isobutyrate, ethyl isovalerate, furfuryl acetate, furfuryl propionate, hexyl isobutyrate, isoamyl benzoate, isoamyl butyrate, isoamyl phenyl acetate, methyl 2-thiofuroate, methyl butyrate, Methyl p-anisate, methyl phenyl acetate, prenyl benzoate, propyl 2-furoate, tetrahydrofurfuryl phenyl acetate and / or tricyclodecenyl isobutyrate).

[0184] The ester(s) may be present in any suitable amount. According to some embodiments, the ester(s) may be present in an amount of about 0.001 to about 50 mg / kg (e.g., about 0.001 to about 0.005 mg / kg, about 0.005 to about 0.01 mg / kg, about 0.01 to about 0.05 mg / kg, about 0.05 to about 0.1 mg / kg, about 0.1 to about 0.5 mg / kg, about 0.5 to about 1 mg / kg, about 1 to about 5 mg / kg, about 5 to about 10 mg / kg, about 10 to about 50 mg / kg).

[0185] In some cases, a chocolate replica may contain amyl acetate in an amount of about 0.1 ppm to about 180 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 180 ppm). In some cases, a chocolate replica may contain amyl acetate in an amount, per kg of chocolate replica, of about 100 µg to about 180 mg (e.g., about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 180 mg).

[0186] In some cases, a chocolate replica may contain ethyl 2-methylbutyrate in an amount of about 0.001 ppm to about 35 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 35 ppm). In some cases, a chocolate replica may contain ethyl 2-methylbutyrate in an amount, per kg of chocolate replica, of about 1 µg to about 35 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 35 mg).

[0187] In some cases, a chocolate replica may contain ethyl 3-phenylpropionate in an amount of about 0.001 ppm to about 10 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain ethyl 3-phenylpropionate in an amount, per kg of chocolate replica, of about 1 µg to about 10 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0188] In some cases, a chocolate replica may contain ethyl acetate in an amount of about 0.001 ppm to about 5050 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, about 100 to about 1000 ppm, or about 1000 to about 5050 ppm). In some cases, a chocolate replica may contain ethyl acetate in an amount, per kg of chocolate replica, of about 1 µg to about 5050 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, about 100 to about 1000 mg, or about 1000 to about 5050 mg).

[0189] In some cases, a chocolate replica may contain ethyl isobutyrate in an amount of about 0.001 ppm to about 20 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 20 ppm). In some cases, a chocolate replica may contain ethyl isobutyrate in an amount, per kg of chocolate replica, of about 1 µg to about 20 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 20 mg).

[0190] In some cases, a chocolate replica may contain ethyl isovalerate in an amount of about 0.001 ppm to about 32 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 32 ppm). In some cases, a chocolate replica may contain ethyl isovalerate in an amount, per kg of chocolate replica, of about 1 µg to about 32 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 32 mg).

[0191] In some cases, a chocolate replica may contain furfuryl acetate in an amount of about 0.001 ppm to about 60 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 60 ppm). In some cases, a chocolate replica may contain furfuryl acetate in an amount, per kg of chocolate replica, of about 1 µg to about 60 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg, about 1 mg, about 1 to about 10 mg, or about 10 to about 60 mg).

[0192] In some cases, a chocolate replica may contain furfuryl propionate in an amount of about 0.000001 ppm to about 4 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 4 ppm). In some cases, a chocolate replica may contain furfuryl propionate in an amount, per kg of chocolate replica, of about 0.001 µg to about 4 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 4 mg).

[0193] In some cases, a chocolate replica may contain hexyl isobutyrate in an amount of about 0.001 ppm to about 32 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 32 ppm). In some cases, a chocolate replica may contain hexyl isobutyrate in an amount, per kg of chocolate replica, of about 1 µg to about 32 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 32 mg).

[0194] In some cases, a chocolate replica may contain isoamyl benzoate in an amount of about 0.001 ppm to about 15 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 15 ppm). In some cases, a chocolate replica may contain isoamyl benzoate in an amount, per kg of chocolate replica, of about 1 µg to about 15 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 15 mg).

[0195] In some cases, a chocolate replica may contain isoamyl butyrate in an amount of about 0.001 ppm to about 70 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 70 ppm). In some cases, a chocolate replica may contain isoamyl butyrate in an amount, per kg of chocolate replica, of about 1 µg to about 70 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 70 mg).

[0196] In some cases, a chocolate replica may contain isoamyl phenyl acetate in an amount of about 0.001 ppm to about 22 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 22 ppm). In some cases, a chocolate replica may contain isoamyl phenyl acetate in an amount, per kg of chocolate replica, of about 1 µg to about 22 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 22 mg).

[0197] In some cases, a chocolate replica may contain methyl 2-thiofuroate in an amount of about 0.00001 ppm to about 5 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 5 ppm). In some cases, a chocolate replica may contain methyl 2-thiofuroate in an amount, per kg of chocolate replica, of about 0.01 µg to about 5 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 5 mg).

[0198] In some cases, a chocolate replica may contain methyl butyrate in an amount of about 0.1 ppm to about 40 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 20 ppm, about 20 to about 30 ppm, or about 30 to about 40 ppm). In some cases, a chocolate replica may contain methyl butyrate in an amount, per kg of chocolate replica, of about 100 µg to about 40 mg (e.g., about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 20 mg, about 20 to about 30 mg, or about 30 to about 40 mg).

[0199] In some cases, a chocolate replica may contain methyl p-anisate in an amount of about 0.001 ppm to about 12 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 6 ppm, or about 6 to about 12 ppm). In some cases, a chocolate replica may contain methyl p-anisate in an amount, per kg of chocolate replica, of about 1 µg to about 12 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 6 mg, or about 6 to about 12 mg).

[0200] In some cases, a chocolate replica may contain methyl phenyl acetate in an amount of about 0.001 ppm to about 53 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 53 ppm). In some cases, a chocolate replica may contain methyl phenyl acetate in an amount, per kg of chocolate replica, of about 1 µg to about 53 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg, to about 1 mg, about 1 to about 10 mg, or about 10 to about 53 mg).

[0201] In some cases, a chocolate replica may contain prenyl benzoate in an amount of about 0.001 ppm to about 32 ppm (e.g., about 0.001 ppm to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 32 ppm). In some cases, a chocolate replica may contain prenyl benzoate in an amount, per kg of chocolate replica, of about 1 µg to about 32 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 32 mg).

[0202] In some cases, a chocolate replica may contain propyl 2-furoate in an amount of about 0.001 ppm to about 3 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 3 ppm). In some cases, a chocolate replica may contain propyl 2-furoate in an amount, per kg of chocolate replica, of about 1 µg to about 3 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 3 mg).

[0203] In some cases, a chocolate replica may contain tetrahydrofurfuryl phenyl acetate in an amount of about 0.001 ppm to about 110 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 110 ppm). In some cases, a chocolate replica may contain tetrahydrofurfuryl phenyl acetate in an amount, per kg of chocolate replica, of about 1 µg to about 110 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 110 mg).

[0204] In some cases, a chocolate replica may contain tricyclodecenyl isobutyrate in an amount of about 0.1 ppm to about 500 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 500 ppm). In some cases, a chocolate replica may contain tricyclodecenyl isobutyrate in an amount, per kg of chocolate replica, of about 100 µg to about 500 mg (e.g., about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 500 mg).

[0205] In some cases, a chocolate replica may contain ethyl butanoate in an amount of about 0.001 ppm to about 125 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 125 ppm). In some cases, a chocolate replica may contain ethyl butanoate in an amount, per kg of chocolate replica, of about 1 µg to about 125 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 125 mg).

[0206] The ester(s) may comprise any suitable proportion of the total VOC content. Any suitable number of esters may be used. For example, 1 to 5, 1 to 3, 3 to 5, at least 1, at least 2, at least 3, or at least 4 esters may be used. According to some embodiments, a chocolate replica may not contain any esters.

[0207] Furans can provide flavor and / or aroma compounds that are important for the overall character of chocolate. Non-limiting examples of furans that may be used in the chocolate replicas provided herein include 1-(2-furanyl)ethanone, 2-(2-furanylmethyl)-5-methylfuran, 2-(2-propenyl)furan, 2-(methoxymethyl)furan, 2,2'-methylenebisfuran, 2,5-dimethylfuran, 2-[(methylthio)methyl]furan, 2-acetyl-5-methylfuran, 2-ethylfuran, 2-furfuryl acetate, 2-methylfuran, 2-pentylfuran, 2-vinylfuran, 3-furanmethanol, 3-methylfuran, 5-methylfurfural, difurfuryl ether, furan, furaneol, furfural, furfuryl alcohol, furfuryl propionate, linalool oxide, and any combinations thereof. According to some embodiments, a chocolate replica may comprise one or more (e.g.at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, or at least 10) furans selected from the group consisting of 2-acetyl-5-methylfuran, 2-ethylfuran, 2-furfuryl acetate, 2-pentylfuran, 5-methylfurfural, difurfuryl ether, furaneol, furfural, furfuryl alcohol, furfuryl propionate, and linalool oxide. According to some embodiments, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5, or at least 6) furans selected from the group consisting of 2-methylfuran, 2-pentylfuran, 2-acetyl-5-methylfuran, 5-methylfurfural, difurfuryl ether, furaneol, furfural, and furfuryl alcohol. In some cases, a chocolate replica may contain one or more (e.g., 2 or 3) of 2-methylfuran, 5-methylfurfural, and linalool oxide. In some cases, a chocolate replica may contain 2-acetyl-5-methylfuran and / or 2-pentylfuran (e.g.,in combination with 2-methylfuran, 5-methylfurfural and / or linalool oxide).

[0208] The furan(s) may be present in any suitable amount. According to some embodiments, the furan(s) may be present in an amount of about 0.05 to about 5 mg / kg (e.g., about 0.05 to about 1.0 mg / kg, about 1.0 to about 2.0 mg / kg, about 2.0 to about 3.0 mg / kg, about 3.0 to about 4.0 mg / kg, or about 4.0 to about 5.0 mg / kg).

[0209] In some cases, a chocolate replica may contain 2-methylfuran in an amount of about 0.0000001 ppm to about 30 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, or about 10 to about 30 ppm). In some cases, a chocolate replica may contain 2-methylfuran in an amount, per kg of chocolate replica, of about 0.0001 µg to about 30 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, or about 10 to about 30 mg).

[0210] In some cases, a chocolate replica may contain 5-methylfurfural in an amount of about 0.01 ppm to about 8 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 2 ppm, about 2 to about 4 ppm, about 4 to about 6 ppm, or about 6 to about 8 ppm). In some cases, a chocolate replica may contain 5-methylfurfural in an amount, per kg of chocolate replica, of about 100 µg to about 8 mg (e.g., about 100 µg to about 1 mg, about 1 to about 2 mg, about 2 to about 4 mg, about 4 to about 6 mg, or about 6 to about 8 mg).

[0211] In some cases, a chocolate replica may contain linalool oxide in an amount of about 0.001 ppm to about 13 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 7 ppm, or about 7 to about 13 ppm). In some cases, a chocolate replica may contain linalool oxide in an amount, per kg of chocolate replica, of about 1 µg to about 13 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 7 mg, or about 7 to about 13 mg).

[0212] The furan(s) may constitute any suitable proportion of the total VOC content. Any suitable number of furans may be used, for example, 1 to 12, 1 to 10, 1 to 5, 1 to 3, 3 to 12, 3 to 10, 3 to 5, 5 to 12, 5 to 10, 10 to 12, at least 1, at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, or at least 10 furans may be used. According to some embodiments, a chocolate replica may not contain furans.

[0213] Thiophenes can provide flavor and / or aroma compounds important to the overall character of chocolate. A non-limiting example of a thiophene that can be used in the chocolate replicas provided herein is thiophene. The thiophene(s) can be present in any suitable amount. The thiophene(s) can constitute any suitable proportion of the total VOC content. Any suitable number of thiophenes can be used; for example, at least one thiophene can be used. According to some embodiments, a chocolate replica may not contain thiophenes.

[0214] Pyrroles can provide flavor and / or aroma compounds important to the overall character of chocolate. Non-limiting examples of pyrroles that can be used in the chocolate replicas provided herein include 1-(1H-pyrrole-2-yl)ethanone, 1-(2-furanylmethyl)-1H-pyrrole, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, 1-methyl-1H-pyrrole-2-carboxaldehyde, 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, indole, pyrrole, and mixtures thereof. According to some embodiments, a chocolate replica may contain one or more (e.g., 2 or 3) pyrroles selected from the group consisting of 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, and pyrrole. According to some embodiments, a chocolate replica may contain pyrroles. In some cases, a chocolate replica may contain indoles. The pyrrole(s) may be present in any suitable amount.According to some embodiments, the pyrrole(s) may be present in an amount of about 0.0001 to about 3 mg / kg (e.g., about 0.0001 to about 0.0005 mg / kg, about 0.0005 to about 0.001 mg / kg, about 0.001 to about 0.01 mg / kg, about 0.01 to about 0.05 mg / kg, about 0.05 to about 0.1 mg / kg, about 0.1 to about 0.5 mg / kg, about 0.5 to about 1 mg / kg, about 1 to about 2 mg / kg, about 2 to about 3 mg / kg, or about 1 to about 3 mg / kg). In some cases, a chocolate replica may contain indole in an amount of about 0.0001 ppm to about 3 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 3 ppm). In some cases, a chocolate replica may contain indole in an amount, per kg of chocolate replica, of about 1 µg to about 3 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 3 mg).The pyrrole(s) may comprise any suitable proportion of the total VOC content. Any suitable number of pyrroles may be used. For example, 1 to 6, 1 to 5, 1 to 3, 3 to 6, 3 to 5, at least 1, at least 2, at least 3, at least 4, or at least 5 pyrroles may be used. According to some embodiments, a chocolate replica may not contain any pyrroles.

[0215] Oxazoles can provide flavor and / or aroma compounds important to the overall character of chocolate. The oxazole(s) can be present in any suitable amount. The oxazole(s) can constitute any suitable proportion of the total VOC content. Any suitable number of oxazoles can be used. According to some embodiments, a chocolate replica may not contain oxazoles.

[0216] Thiazoles can provide flavor and / or aroma compounds important to the overall character of chocolate. The thiazole(s) can be present in any suitable amount. The thiazole(s) can constitute any suitable proportion of the total VOC content. Any suitable number of thiazoles can be used. According to some embodiments, a chocolate replica may not contain thiazoles.

[0217] Pyridines can provide flavor and / or aroma compounds important to the overall character of chocolate. Non-limiting examples of pyridines that can be used in the chocolate replicas provided herein include 1-methyl-1,2,3,6-tetrahydropyridine, 1-methylpiperidine, 2-acetylpyridine, 2-methylpyridine, 3-ethylpyridine, 3-ethylpyridine, 3-methylpyridine, 3-propylpyridine, 3-pyridinol, methyl nicotinate, pyridine, and any combination thereof. According to some embodiments, a chocolate replica may contain one or more (e.g., 2, 3, or 4) pyridines selected from the group consisting of 2-acetylpyridine, 3-ethylpyridine, methyl nicotinate, and pyridine. In some cases, a chocolate replica may contain 2-acetylpyridine and / or pyridine. According to some embodiments, a chocolate replica may not contain 1-methyl-1,2,3,6-tetrahydropyridine.

[0218] The pyridine(s) may be present in any suitable amount. According to some embodiments, the pyridine(s) may be present in an amount of about 0.08 to about 0.2 mg / kg (e.g., about 0.08 to about 0.1 mg / kg or about 0.1 to about 0.2 mg / kg).

[0219] In some cases, a chocolate replica may contain 2-acetylpyridine in an amount of about 0.000000001 ppm to about 6 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.00001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 6 ppm). In some cases, a chocolate replica may contain 2-acetylpyridine in an amount, per kg of chocolate replica, of about 0.00001 µg to about 6 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 6 mg).

[0220] In some cases, a chocolate replica may contain pyridine in an amount of about 0.00001 ppm to about 5 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 5 ppm). In some cases, a chocolate replica may contain pyridine in an amount, per kg of chocolate replica, of about 0.01 µg to about 5 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 5 mg).

[0221] The pyridine(s) may comprise any suitable proportion of the total VOC content. Any suitable number of pyridines may be used. For example, 1 to 8, 1 to 5, 1 to 3, 3 to 8, 3 to 5, 5 to 8, at least 1, at least 2, at least 3, at least 4, or at least 6 pyridines may be used. According to some embodiments, a chocolate replica may not contain any pyridines.

[0222] Pyrazines can provide flavor and / or aroma compounds that are important for the overall character of chocolate. Non-limiting examples of pyrazines that may be used in the chocolate replicas provided herein include 2-(n-propyl)pyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-diethylpyrazine, 2,6-dimethylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methylpyrazine, 3,5-diethyl-2-methylpyrazine, 3-Ethyl-2,5-dimethylpyrazine, ethylpyrazine, isopropenylpyrazine, methylpyrazine, pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethylene-6-methylpyrazine, and any combinations thereof. According to some embodiments, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 7, at least 9 or at least 11) from the group consisting of 2,6-dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2-isobutyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethoxy-3-methylpyrazine, 2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-methoxypyrazine, 2-isopropyl-3-methoxypyrazine, 2-ethyl-3,5-dimethylpyrazine, Pyrazines selected from the group consisting of 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethylene-6-methylpyrazine. According to some embodiments, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8 or at least 9) pyrazines selected from the group consisting of 2,6-dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine and 2-ethylpyrazine. In some cases, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, or at least 10) pyrazines selected from the group consisting of 2,3,5-trimethyl-6-ethylpyrazine, 2,3-diethylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylene-6-methylpyrazine, 2-isobutyl-3-methoxypyrazine, 2-methoxypyrazine, 3,5-diethyl-2-methylpyrazine, isopropenylpyrazine, and pyrazine. In some cases, a chocolate replica may contain one or more (e.g.,at least 2, at least 3, at least 4, at least 5, at least 6 or all 7) pyrazines selected from the group consisting of 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-isopropyl-3-methoxypyrazine and 2-methylpyrazine (e.g. in combination with 2,3,5-trimethyl-6-ethylpyrazine, 2,3-diethylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylene-6-methylpyrazine, 2-Isobutyl-3-methoxypyrazine, 2-Methoxypyrazine, 3,5-Diethyl-2-methylpyrazine, Isopropenylpyrazine and / or Pyrazine).

[0223] The pyrazine(s) may be present in any suitable amount. According to some embodiments, the pyrazine(s) may be present in an amount of about 0.01 to about 7.0 mg / kg (e.g., about 0.01 to about 1.0 mg / kg, about 1.0 to about 2.0 mg / kg, about 2.0 to about 3.0 mg / kg, about 3.0 to about 4.0 mg / kg, about 4.0 to about 5.0 mg / kg, about 5.0 to about 6.0 mg / kg, or about 6.0 to about 7.0 mg / kg).

[0224] In some cases, a chocolate replica may contain 2,3,5-trimethyl-6-ethylpyrazine in an amount of about 0.0000001 ppm to about 10 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain 2,3,5-trimethyl-6-ethylpyrazine in an amount, per kg of chocolate replica, of about 0.0001 µg to about 10 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0225] In some cases, a chocolate replica may contain 2,3-diethylpyrazine in an amount of about 0.00000001 ppm to about 10 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain 2,3-diethylpyrazine in an amount, per kg of chocolate replica, of about 0.00001 µg to about 10 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg, about 1 mg, or about 1 to about 10 mg).

[0226] In some cases, a chocolate replica may contain 2-ethoxy-3-methylpyrazine in an amount of about 0.00000001 ppm to about 5 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 5 ppm). In some cases, a chocolate replica may contain 2-ethoxy-3-methylpyrazine in an amount, per kg of chocolate replica, of about 0.00001 µg to about 5 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg, about 1 mg, or about 1 to about 5 mg).

[0227] In some cases, a chocolate replica may contain 2-ethyl-6-methylpyrazine in an amount of about 0.0000001 ppm to about 9 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 9 ppm). In some cases, a chocolate replica may contain 2-ethyl-6-methylpyrazine in an amount, per kg of chocolate replica, of about 0.0001 µg to about 9 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 9 mg).

[0228] In some cases, a chocolate replica may contain 2-isobutyl-3-methoxypyrazine in an amount of about 0.000001 ppm to about 5 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 5 ppm). In some cases, a chocolate replica may contain 2-isobutyl-3-methoxypyrazine in an amount, per kg of chocolate replica, of about 0.001 µg to about 5 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 5 mg).

[0229] In some cases, a chocolate replica may contain 2-methoxypyrazine in an amount of about 0.000001 ppm to about 15 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 7 ppm, or about 7 to about 15 ppm). In some cases, a chocolate replica may contain 2-methoxypyrazine in an amount, per kg of chocolate replica, of about 0.001 µg to about 15 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 7 mg, or about 7 to about 15 mg).

[0230] In some cases, a chocolate replica may contain 3,5-diethyl-2-methylpyrazine in an amount of about 0.000001 ppm to about 4 ppm (e.g., about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 4 ppm). In some cases, a chocolate replica may contain 3,5-diethyl-2-methylpyrazine in an amount, per kg of chocolate replica, of about 0.001 µg to about 4 mg (e.g., about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 4 mg).

[0231] In some cases, a chocolate replica may contain isopropenylpyrazine in an amount of about 0.001 ppm to about 12 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 6 ppm, or about 6 to about 12 ppm). In some cases, a chocolate replica may contain isopropenylpyrazine in an amount, per kg of chocolate replica, of about 1 µg to about 12 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 6 mg, or about 6 to about 12 mg).

[0232] In some cases, a chocolate replica may contain pyrazine in an amount of about 0.00001 ppm to about 10 ppm (e.g., about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 10 ppm). In some cases, a chocolate replica may contain pyrazine in an amount, per kg of chocolate replica, of about 0.01 µg to about 10 mg (e.g., about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 10 mg).

[0233] In some cases, a chocolate replica may contain 2-ethyl-3,5-dimethylpyrazine in an amount of from about 0.0000001 ppm to about 9 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 9 ppm. In some cases, a chocolate replica may contain 2-ethyl-3,5-dimethylpyrazine in an amount, per kg of chocolate replica, of from about 0.0001 µg to about 9 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 9 mg).

[0234] In some cases, a chocolate replica may contain 2-ethyl-3,6-dimethylpyrazine in an amount of about 0.0000001 ppm to about 9 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 9 ppm). In some cases, a chocolate replica may contain 2-ethyl-3,6-dimethylpyrazine in an amount, per kg of chocolate replica, of about 0.0001 µg to about 9 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg, to about 1 mg, or about 1 to about 9 mg).

[0235] In some cases, a chocolate replica may contain 2-ethyl-5-methylpyrazine in an amount of about 0.0000001 ppm to about 9 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 9 ppm). In some cases, a chocolate replica may contain 2-ethyl-5-methylpyrazine in an amount, per kg of chocolate replica, of about 0.0001 µg to about 9 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg, to about 1 mg, or about 1 to about 9 mg).

[0236] In some cases, a chocolate replica may contain 2-ethylene-6-methylpyrazine in an amount of about 0.0000001 ppm to about 7 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 7 ppm). In some cases, a chocolate replica may contain 2-ethylene-6-methylpyrazine in an amount, per kg of chocolate replica, of about 0.0001 µg to about 7 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 7 mg).

[0237] Any suitable number of pyrazines can be used. For example, 1 to 12, 1 to 10, 1 to 5, 1 to 3, 3 to 12, 3 to 10, 3 to 5, 5 to 12, 5 to 10, 10 to 12, at least 1, at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, or at least 10 pyrazines can be used.

[0238] The pyrazine(s) may comprise any suitable proportion of the total VOC content. According to some embodiments, chocolate replicas as described herein may contain a greater amount (e.g., in a chocolate replica, in mg / kg) (e.g., at least 1.5 times, at least 2 times, at least 2.5 times, at least 3 times, at least 4 times, at least 5 times, at least 8 times, at least 10 times, at least 15 times, or at least 20 times) of pyrazines than a corresponding conventional chocolate product. According to some embodiments, a chocolate replica may not contain any pyrazines.

[0239] Amines can provide flavor and / or aroma compounds important to the overall character of chocolate. Non-limiting examples of amines that can be used in the chocolate replicas provided herein include 2-amino-1-naphthalenol, 2-methoxybenzenamine, 5-amino-1-naphthol, N,N-dimethylethanamine, and N,N-dimethylmethylamine, and mixtures thereof. The amine(s) can be present in any suitable amount. The amine(s) can constitute any suitable proportion of the total VOC content. Any suitable number of amines can be used; for example, from 1 to 2, at least 1, or at least 2 amines can be used. According to some embodiments, a chocolate replica may not contain any amines.

[0240] Sulfur compounds (e.g., alkyl sulfides) can provide flavor and / or aroma compounds important to the overall character of chocolate. Non-limiting examples of sulfur compounds that can be used in provided chocolate replicas include diethyl disulfide, dimethyl disulfide, dimethyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, methanethiol and methional, 4,5-dimethyl-2-ethyl-3-thiazoline, furfuryl mercaptan, and any combination thereof. According to some embodiments, a chocolate replica may contain one or more (e.g., at least 2, at least 3, at least 4, at least 5, or at least 6) sulfur compounds selected from the group consisting of diethyl disulfide, dimethyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, methanethiol, methional, 4,5-dimethyl-2-ethyl-3-thiazoline, and furfuryl mercaptan. According to some embodiments, a chocolate replica may contain dimethyl trisulfide and / or methanethiol.In some cases, a chocolate replica may contain one or more (e.g., 2 or 3) of 4,5-dimethyl-2-ethyl-3-thiazoline, furfuryl mercaptan, and methional. In some cases, a chocolate replica may contain dimethyl trisulfide (e.g., in combination with 4,5-dimethyl-2-ethyl-3-thiazoline, furfuryl mercaptan, and / or methional).

[0241] The sulfur compound may be present in any suitable amount. According to some embodiments, the sulfur compound(s) may be present in an amount of about 0.0000007 to about 0.03 mg / kg (e.g., about 0.0000007 to about 0.000001 mg / kg, about 0.000001 to about 0.000005 mg / kg, about 0.000005 to about 0.00001 mg / kg, about 0.00001 to about 0.00005 mg / kg, about 0.00005 to about 0.0001 mg / kg, about 0.0001 to about 0.0005 mg / kg, about 0.0005 to about 0.0001 mg / kg, about 0.0001 to about 0.0005 mg / kg, about 0.0005 to about 0.001 mg / kg, about 0.001 to about 0.005 mg / kg, about 0.005 to about 0.01 mg / kg, or about 0.01 to about 0.03 mg / kg).

[0242] In some cases, a chocolate replica may contain methional in an amount of about 0.0000001 ppm to about 8 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 8 ppm). In some cases, a chocolate replica may contain methional in an amount, per kg of chocolate replica, of about 0.0001 µg to about 8 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 8 mg).

[0243] In some cases, a chocolate replica may contain 4,5-dimethyl-2-ethyl-3-thiazoline in an amount of about 0.00000001 ppm to about 12 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 6 ppm, or about 6 to about 12 ppm). In some cases, a chocolate replica may contain 4,5-dimethyl-2-ethyl-3-thiazoline in an amount, per kg of chocolate replica, of about 0.00001 µg to about 12 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 6 mg, or about 6 to about 12 mg).

[0244] In some cases, a chocolate replica may contain furfuryl mercaptan in an amount of about 0.0000001 ppm to about 5 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 5 ppm). In some cases, a chocolate replica may contain furfuryl mercaptan in an amount, per kg of chocolate replica, of about 0.0001 µg to about 5 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 5 mg).

[0245] The sulfur compound(s) may comprise any suitable proportion of the total VOC content. Any suitable number of sulfur compounds may be used. For example, at least one sulfur compound may be used. According to some embodiments, a chocolate replica may not contain any sulfur compounds.

[0246] Sugars and sugar alcohols can provide flavor and / or aroma compounds important to the overall character of chocolate. Non-limiting examples of sugars or sugar alcohols that can be used in provided chocolate replicas are ethyl maltol, 3-hydroxy-2-methyl-4H-pyrone-4-one (maltol), and any combinations thereof. According to some embodiments, a chocolate replica can contain ethyl maltol and / or maltol. The sugars or sugar alcohols can be present in any suitable amount. According to some embodiments, the sugars or sugar alcohols can be present in an amount of about 1.0 to about 3.0 mg / kg (e.g., about 1.0 to about 2.0 mg / kg or about 2.0 to about 3.0 mg / kg). The sugars or sugar alcohols can comprise any suitable proportion of the total VOC content.Any suitable number of sugars or sugar alcohols may be used; for example, at least one sugar or sugar alcohol may be used. According to some embodiments, a chocolate replica may not contain any sugars or sugar alcohols.

[0247] Phenols can also provide flavor and / or aroma compounds that are important to the overall character of chocolate. Non-limiting examples of phenols that can be used in provided chocolate replicas are phenol, syringol, anethole, (E)-anethole, vanillyl ethyl ether, and any combinations thereof. According to some embodiments, a chocolate replica can contain one or more (e.g., 2, 3, 4, or 5) of phenol, syringol, anethole, (E)-anethole, and vanillyl ethyl ether. The phenol(s) can be present in any suitable amount. According to some embodiments, the phenol(s) can be present in an amount of about 0.0001 to about 8000 mg / kg (e.g.,about 0.0001 to about 0.001 mg / kg, about 0.001 to about 0.01 mg / kg, about 0.01 to about 0.1 mg / kg, about 0.1 to about 1 mg / kg, about 1 to about 10 mg / kg, about 10 to about 100 mg / kg, about 100 to about 1000 mg / kg, or about 1000 to about 8000 mg / kg).

[0248] In some cases, a chocolate replica may contain syringol in an amount of about 0.00000001 ppm to about 8 ppm (e.g., about 0.00000001 to about 0.0000001 ppm, about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 8 ppm). In some cases, a chocolate replica may contain syringol in an amount, per kg of chocolate replica, of about 0.00001 µg to about 8 mg (e.g., about 0.00001 to about 0.0001 µg, about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 8 mg).

[0249] In some cases, a chocolate replica may contain vanillyl ethyl ether in an amount of about 0.001 ppm to about 510 ppm (e.g., about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 510 ppm). In some cases, a chocolate replica may contain vanillyl ethyl ether in an amount, per kg of chocolate replica, of about 1 µg to about 510 mg (e.g., about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 510 mg).

[0250] In some cases, a chocolate replica may contain phenol in an amount of about 0.0000001 ppm to about 8 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, or about 1 to about 8 ppm). In some cases, a chocolate replica may contain phenol in an amount, per kg of chocolate replica, of about 0.0001 µg to about 8 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, or about 1 to about 8 mg).

[0251] In some cases, a chocolate replica may contain (E)-anethole in an amount of about 0.1 ppm to about 170 ppm (e.g., about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 50 ppm, about 50 to about 100 ppm, about 100 to about 150 ppm, or about 150 to about 170 ppm). In some cases, a chocolate replica may contain E-anethole in an amount, per kg of chocolate replica, of about 100 µg to about 170 mg (e.g., about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, about 100 to about 150 mg, or about 150 to about 170 mg).

[0252] In some cases, a chocolate replica may contain anethole in an amount of about 0.0000001 ppm to about 150 ppm (e.g., about 0.0000001 to about 0.000001 ppm, about 0.000001 to about 0.00001 ppm, about 0.00001 to about 0.0001 ppm, about 0.0001 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.1 ppm, about 0.1 to about 1 ppm, about 1 to about 10 ppm, about 10 to about 100 ppm, or about 100 to about 150 ppm). In some cases, a chocolate replica may contain anethole in an amount, per kg of chocolate replica, of about 0.0001 µg to about 150 mg (e.g., about 0.0001 to about 0.001 µg, about 0.001 to about 0.01 µg, about 0.01 to about 0.1 µg, about 0.1 to about 1 µg, about 1 to about 10 µg, about 10 to about 100 µg, about 100 µg to about 1 mg, about 1 to about 10 mg, about 10 to about 100 mg, or about 100 to about 150 mg).

[0253] The phenol(s) may comprise any suitable proportion of the total VOC content. Any suitable number of phenols may be used. For example, at least one phenol may be used. According to some embodiments, a chocolate replica may not contain any phenols.

[0254] Other VOCs not belonging to the above classes may provide flavor and / or aroma compounds important to the overall character of chocolate. A non-limiting example of another VOC that may be used in the chocolate replicas provided herein is methyl mercaptan. The other VOC(s) may be present in any suitable amount. The other VOC(s) may constitute any suitable proportion of the total VOC content. Any suitable number of other VOCs may be used; for example, at least one other VOC may be used.

[0255] In some cases, the total amount (e.g., in mg / kg of a chocolate replica) of VOCs in a chocolate replica may be greater than the total amount of VOCs in a reference chocolate.

[0256] In addition, the amount of a particular VOC in a chocolate replica may differ from the amount of that VOC in a corresponding comparison chocolate. In some cases, the amount of a VOC in a chocolate replica may be 75% or less (e.g., 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, or 10% or less), by concentration or mass percentage, of the amount of the same VOC in a corresponding comparison chocolate. In some cases, the amount of a VOC in a chocolate replica may be 125% or more (e.g., 150% or more, 200% or more, or 300% or more), by concentration or mass percentage, of the amount of the same VOC in a corresponding comparison chocolate.

[0257] A chocolate replica can contain any suitable number of VOCs. A chocolate replica can, for example, contain 1 to 100 (e.g. at least 5, at least 10, at least 20, at least 30, at least 40, at least 50, 1 to 90, 1 to 80, 1 to 70, 1 to 60, 1 to 50, 1 to 40, 1 to 30, 1 to 20, 1 to 10, 1 to 5, 5 to 100, 5 to 90, 5 to 80, 5 to 70, 5 to 60, 5 to 40, 5 to 30, 5 to 20, 5 to 10, 10 to 100, 10 to 90, 10 to 90, 10 to 70, 10 to 60, 10 to 50, 10 to 40, 10 to 30, 10 to 20, 20 to 100, 20 to 90, 20 to 80, 20 to 70, 20 to 60, 20 to 50, 20 to 40, 20 to 30, 30 to 100, 30 to 90, 30 to 80, 30 to 70, 30 to 60, 30 to 50, 30 to 40, 40 to 100, 40 to 90, 40 to 80, 40 to 70, 40 to 60, 40 to 50, 50 to 100, 50 to 90, 50 to 80, 50 to 70 or 50 to 60) contain VOCs. In some cases, the number of VOCs in a chocolate replica may be lower than the number of VOCs in a single comparison chocolate.

[0258] In some cases, the total population of VOCs in a chocolate may have less than 95% identity with the VOCs in a corresponding reference chocolate (e.g., from a single region, in a single variety, a single cultivar, a single plant species, batch conditions (e.g., a roast level and / or roasting conditions), or packaging unit (e.g., a pouch). For example, the VOCs in a chocolate replica may have less than 95%, less than 90%, less than 85%, less than 80%, less than 70%, less than 60%, less than 50%, or less than 40% identity with the population of VOCs in a corresponding reference chocolate. Some chocolate replicates may contain at least 10 (e.g., at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, or at least 50) VOCs that are not present in a single comparison chocolate.Additionally, some chocolate replicas may contain no more than 55 (e.g., no more than 54, 53, 52, 51, 50, 45, 40, 35, 30, 25, 20, 15, or 10) VOCs present in a single comparison chocolate. For example, according to some embodiments, a chocolate replica may have at least n VOCs, with fewer than n (e.g., n-1, n-2, n-3, n-4, n-5, n-6, n-7, n-8, n-9, n-10, n-15, n-20, and the like, as applicable) of the VOCs present in a single comparison chocolate; According to some embodiments, n may be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 41, 42, 43, 44, 45, 50, or 55.

[0259] According to some embodiments, the amount of a particular VOC in a chocolate replica may be an amount that, based on concentration or percentage composition, is within a range of 30% above and below the amount disclosed for that VOC. For example, a VOC may be present in a chocolate replica in an amount that is 70 to 90%, 80 to 100%, 90 to 110%, 100 to 120%, 110 to 130%, 70 to 100%, 80 to 110%, 90 to 120%, or 100 to 130% of an amount disclosed herein for that VOC.

[0260] According to some embodiments, a chocolate replica may exclude one or more VOCs.

[0261] In some cases, the total amount of VOCs in a chocolate replica may be greater than the total amount of VOCs in a reference chocolate. For example, a chocolate replica may have a total VOC content of at least 100 mg / kg or more (e.g., 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000 mg / kg or more). According to some embodiments, a chocolate replica may have a total VOC content of VOCs in Group A that is at least 100 mg / kg or more (e.g., 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000 mg / kg or more). According to some embodiments, a chocolate replica may have a total VOC content of VOCs in Group B that is at least 100 mg / kg or more (e.g., 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000 mg / kg or more).According to some embodiments, a chocolate replica may have a total VOC content of VOCs in Group C that is at least 100 mg / kg or more (e.g., 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000 mg / kg or more). Non-volatile compounds

[0262] The chocolate replicas described herein may, in some cases, contain at least one non-volatile compound not present in a corresponding comparison chocolate. Non-limiting examples of non-volatile compounds that may not be present in a corresponding comparison chocolate include acetovanillone, adipic acid, AMP, arginine, carnosine, cinnamic acid, citrulline, CMP, coumaric acid, cysteine, cystine, epicatechin, epicatechin gallate, GABA, glucosamine, glutamine, guanine, hesperetin, histidine, isoleucine, kynurenic acid, leucine, lysine, mannose, methionine, methyl gallate, ornithine, pantothenic acid, pipecolic acid, piperine, polydatin, pyridoxine, quercetin, resveratrol, rutin, sinapic acid, sorbic acid, syringaldehyde, threonine, trans-4-hydroxyproline, tryptophan, tyramine, tyrosine, and mixtures thereof. According to some embodiments, a chocolate replica may thus comprise one or more (e.g.at least 2, 3, 4, 5, 10, 15, 20, 25, 30, 35 or 40) from the group consisting of pyridine, pyridoxine, 2(5H)-furanone, orientin, isoprenylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, adipic acid, methyl gallate, rutin, trans-ferulic acid, sinapic acid, resveratrol, ellagic acid, propyl gallate, salicylic acid, AMP, hydroxymethylfurfural, caffeic acid, epicatechin gallate, syringic acid, homofuraneol, syringaldehyde, coumaric acid, acetovanillon, cinnamic acid, polydatin, cytosine, CMP, guanine, 4-guanidinobutyric acid, uracil, tryptamine, maple furanone, acetanilide, sorbic acid, Ornithine, trans-4-hydroxyproline, carnosine, kynurenic acid, ribose, xylose, fucose, galactose, mannose, D-glucuronic acid, pyruvic acid, tartaric acid, ricinoleic acid, DL-hydroxystearic acid, 8-hydroxyquinoline, quinoline, 5-methoxyresorcinol, chlorogenic acid and eugenyl acetate.

[0263] In some cases, chocolate replicates may exclude one or more non-volatile compounds present in a corresponding reference chocolate. Non-limiting examples of compounds present in comparative chocolates include 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, furan-2-carboxylic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, 4-methoxycinnamic acid, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, adenine, arabitol, betaine, caffeic acid, caffeine, choline, citric acid, cytidine, D-gluconic acid, D-glucuronic acid, fructose, galactose, glucose, glutamic acid, hydroxymethylfurfural, lactic acid, malic acid, mannitol, methyl 2-pyrrolyl ketone, inositol, pyruvic acid, Quinic acid, sorbitol, sotolon, succinic acid, syringic acid, tartaric acid, tryptamine, uracil, vanillic acid and combinations thereof.Thus, according to some embodiments, a chocolate replica may not include one or more (e.g., at least 2, 3, 4, 5, 10, 15, 20, 25, 30, 35, or 40) compounds selected from the group consisting of choline, caffeine, 2,3,5,6-tetramethylpyrazine, quercetin, luteolin, phenylalanine, arginine, asparagine, glutamic acid, homoserine, and cholic acid. According to some embodiments, a chocolate replica may not include one or more (e.g., 2, 3, 4, 5) compounds selected from the group consisting of choline, caffeine, quercetin, luteolin, phenylalanine, arginine, asparagine, glutamic acid, homoserine, and cholic acid.

[0264] The non-volatile compounds present in a chocolate replica may include compounds that fall into a first group of categories, including acids, amino acids or derivatives thereof, sugars or sugar alcohols, xanthines (e.g., caffeine or theobromine), fats or waxes, starches, dietary fiber, gums or polysaccharides, tannins, polyphenols or anthocyanins, pH modifiers, salts, bittering agents, colorants, surfactants or emulsifiers, minerals or metals, preservatives (e.g., sodium benzoate), antioxidants, or proteins or peptides. According to some embodiments, a chocolate replica may contain an acid, an amino acid or derivative thereof, a sugar or sugar alcohol, a tannin, polyphenol or anthocyanin, and a protein or peptide.

[0265] The non-volatile compounds present in a chocolate replica may include compounds that fall into a second group of categories, including acids, aldehydes, alkaloids, amines, amino acids, furans, ketones, lactones, nucleotides, nucleotide monophosphates or nucleobases, proteins or peptides, pyrazines, pyridines, sugars or sugar alcohols, tannins, phenols, polyphenols, or anthocyanins or xanthines. According to some embodiments, a chocolate replica may contain one or more of the following: an acid, an aldehyde, an alkaloid, an amine, an amino acid, a furan, a ketone, a lactone, a nucleotide, a nucleotide monophosphate or nucleobase, a protein or peptide, a pyrazine, a pyridine, a sugar or sugar alcohol, a tannin, phenol, polyphenol or anthocyanin, a xanthine, or a combination thereof.According to some embodiments, a chocolate replica may contain at least one non-volatile compound belonging to each of at least 3 (e.g., at least 4, at least 5, at least 5, at least 7, at least 8, at least 9, at least 10, at least 15, 3 to 15, 3 to 10, 3 to 5, 5 to 14, 5 to 10, 10 to 15, or 10 to 16) of the following categories: an acid, an aldehyde, an alkaloid, an amine, an amino acid, a furan, a ketone, a lactone, a nucleotide, a nucleotide monophosphate or nucleobase, a protein or peptide, a pyrazine, a pyridine, a sugar or sugar alcohol, a tannin, phenol, polyphenol or anthocyanin, or a xanthine. According to some embodiments, a chocolate replica may contain an acid, an aldehyde, an amino acid, a lactone, a pyrazine, a tannin, phenol, polyphenol or anthocyanin, and a xanthine.

[0266] It is understood that each of these components may be provided in any suitable form. For example, it is understood that amino acids may be provided in the form of a salt (e.g., an HCl salt). It is also understood that where no stereochemistry is specified, all stereoisomers may be used.

[0267] According to some embodiments, a chocolate replica (e.g., a chocolate beverage replica) may not contain preservatives.

[0268] Amino acids (e.g., including derivatives thereof) that may be present in a chocolate replica as provided herein include, without limitation, phenylalanine, leucine, glucosamine, methionine, GABA, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, B-alanine-2, threonine, glutamine, asparagine, glutamic acid, betaine, pipecolic acid, citrulline, carnosine, homoserine, and any combinations thereof. According to some embodiments, a chocolate replica may include one or more (e.g., 2, 3, 4, 5, 10, 15, 20, or 25) amino acids selected from the group consisting of phenylalanine, leucine, glucosamine, methionine, GABA, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, B-alanine-2, threonine, glutamine, asparagine, glutamic acid, betaine, pipecolic acid, citrulline, carnosine, and homoserine.The amino acid(s) may be present in any suitable amount. According to some embodiments, the amino acid(s) may be present in an amount of about 2 to about 1000 mg / kg (e.g., about 2 to about 10 mg / kg, about 10 to about 100 mg / kg, about 100 to about 200 mg / kg, about 200 to about 300 mg / kg, about 300 to about 400 mg / kg, about 400 to about 500 mg / kg, about 500 to about 600 mg / kg, or about 600 to about 1000 mg / kg). The amino acid(s) may constitute any suitable proportion of the total non-volatile compound content. According to some embodiments, a chocolate replica may not contain any amino acids. According to some embodiments, an amino acid may be provided as the L-stereoisomer.

[0269] Examples of acids that may be included in a chocolate replica include, but are not limited to, adipic acid, trans-ferulic acid, sinapic acid, salicylic acid, pantothenic acid, caffeic acid, vanillic acid, syringic acid, coumaric acid, sorbic acid, kynurenic acid, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, furan-2-carboxylic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, chlorogenic acid, cholic acid, and any combinations thereof. According to some embodiments, a chocolate replica may contain one or more (e.g.,at least 2, 3, 4, 5, 10, 15 or 20) acids selected from the group consisting of adipic acid, trans-ferulic acid, sinapic acid, salicylic acid, pantothenic acid, caffeic acid, vanillic acid, syringic acid, coumaric acid, sorbic acid, kynurenic acid, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, furan-2-carboxylic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, chlorogenic acid and cholic acid. According to some embodiments, a chocolate replica may contain one or more (e.g., 2 or 3) acids selected from the group consisting of D-glucuronic acid, citric acid, lactic acid, tartaric acid, fumaric acid, malic acid, and succinic acid. The acid(s) may be present in any suitable amount.According to some embodiments, the acid(s) may be present in an amount of about 3 mg / kg to about 5.0 g / L (e.g., about 3 to about 10 mg / kg, about 10 to about 50 mg / kg, about 50 to about 100 mg / kg, about 100 to about 500 mg / kg, about 500 mg / kg to about 1 g / L, about 1 g / L to about 2.5 g / L, or about 2.5 g / L to about 5.0 g / L). The acid(s) may constitute any suitable proportion of the total non-volatile compound content. Any suitable number of acids may be used, for example, 1 to 3, at least 2, or at least 3 acids may be used. According to some embodiments, a chocolate replica may contain no acids.

[0270] Examples of alkaloids that may be used in a chocolate replica include, but are not limited to, piperine. The alkaloid(s) may be present in any suitable amount. The alkaloid(s) may constitute any suitable proportion of the non-volatile compound content. Any suitable number of alkaloids may be used. According to some embodiments, a chocolate replica may not contain any alkaloids.

[0271] Examples of amines that may be used in a chocolate replica include, but are not limited to, tryptamine. The amine(s) may be present in any suitable amount. In some embodiments, the amine(s) may be present in an amount of about 0.05 to about 0.2 mg / kg (e.g., about 0.05 to about 0.1 mg / kg or 0.1 to about 0.2 mg / kg). The amine(s) may constitute any suitable proportion of the non-volatile compound content. Any suitable number of amines may be used. In some embodiments, a chocolate replica may not contain any amines.

[0272] Examples of furans that may be used in a chocolate replica include, but are not limited to, hydroxymethylfurfural. The furan(s) may be present in any suitable amount. In some embodiments, the furan(s) may be present in an amount of about 10 to about 20 mg / kg (e.g., about 10 to about 15 mg / kg or about 15 to about 20 mg / kg). The furan(s) may constitute any suitable proportion of the nonvolatile compound content. Any suitable number of furans may be used. In some embodiments, a chocolate replica may not contain furans.

[0273] Examples of nucleotides, nucleotide monophosphates, or nucleobases that may be used in a chocolate replica include, but are not limited to, adenine, AMP, CMP, cytidine, cytosine, guanine, and uracil. According to some embodiments, a chocolate replica may contain one or more (e.g., 2, 3, 4, 5, 6, or 7) nucleotides, nucleotide monophosphates, or nucleobases selected from the group consisting of adenine, AMP, CMP, cytidine, cytosine, guanine, and uracil. The nucleotides, nucleotide monophosphates, or nucleobases may be present in any suitable amount. According to some embodiments, the nucleotides, nucleotide monophosphates, or nucleobase(s) may be present in an amount of about 0.7 to about 5 mg / kg (e.g., about 0.7 to about 1 mg / kg, about 1 to about 5 mg / kg, about 1 to about 3 mg / kg, or about 3 to about 5 mg / kg).The nucleotides, nucleotide monophosphates, or nucleobase(s) may constitute any suitable proportion of the non-volatile compound content. Any suitable number of nucleotides, nucleotide monophosphates, or nucleobases may be used. According to some embodiments, a chocolate replica may not contain any nucleotides, nucleotide monophosphates, or nucleobases.

[0274] Examples of pyridines that may be used in a chocolate replica include, but are not limited to, pyridine and pyroxidine. According to some embodiments, a chocolate replica may contain pyridine, pyroxidine, or both. The pyridine(s) may be present in any suitable amount. According to some embodiments, the pyridine(s) may be present in an amount of about 0.4 to about 150 mg / kg (e.g., about 0.4 to about 1 mg / kg, about 0.5 to about 1 mg / kg, about 1 to about 5 mg / kg, about 5 to about 10 mg / kg, about 10 to about 50 mg / kg, about 10 to about 60 mg / kg, about 10 to about 30 mg / kg, about 30 to about 50 mg / kg, about 20 to about 40 mg / kg, or about 40 to about 150 mg / kg). The pyridine(s) may constitute any suitable proportion of the nonvolatile content. Any suitable number of pyridines may be used.According to some embodiments, a chocolate replica may not contain pyridines.

[0275] Examples of sugars or sugar alcohols that may be used in a chocolate replica include, but are not limited to, sucrose, arabitol, fructose, galactose, glucosamine, glucose, lactose, mannitol, mannose, inositol (e.g., myo-inositol), rhamnose, ribose, sorbitol, xylose, and any combinations thereof. According to some embodiments, a chocolate replica may contain one or more (e.g., at least 2, 3, 4, 5, 6, 8, 10, or 12) sugars or sugar alcohols selected from the group consisting of sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol, rhamnose, ribose, sorbitol, and xylose. The sugars or sugar alcohols may be present in any suitable amount. According to some embodiments, the sugar or sugar alcohol(s) may be present in an amount of about 50 to about 550 mg / kg (e.g.about 50 to about 100 mg / kg, about 100 to about 500 mg / kg, about 100 to about 550 mg / kg, about 100 to about 300 mg / kg, about 300 to about 500 mg / kg, about 300 to about 550 mg / kg, or about 200 to about 400 mg / kg). The sugar or sugar alcohol may comprise any suitable proportion of the non-volatile compound content. Any suitable number of sugars or sugar alcohols may be used. According to some embodiments, a chocolate replica may not contain any sugars or sugar alcohols. Sugars that may be used in a chocolate replica include, but are not limited to, fructose, galactose, glucosamine, glucose, mannose, rhamnose, ribose, xylose, and any combinations thereof. Sugar alcohols that may be used in a chocolate replica include, but are not limited to, arabitol, inositol (e.g.myo-inositol), mannitol, sorbitol, xylitol, maltitol, erythritol and any combination thereof.

[0276] Examples of tannins, phenols, polyphenols, or anthocyanins that may be used in a chocolate replica include, but are not limited to, catechin, ellagic acid, epicatechin, epicatechin gallate, gallic acid, hesperetin, methyl gallate, polydatin, propyl gallate, quercetin, resveratrol, rutin, salicylic acid, sinapic acid, syringaldehyde, syringic acid, trans-ferulic acid, tyramine, and vanillic acid. According to some embodiments, the chocolate replica may contain one or more (e.g., 2, 3, 4, 5, 6, 8, 10, 12, 14, 16, or 18) tannins, phenols, polyphenols, or anthocyanins selected from the group consisting of catechin, ellagic acid, epicatechin, epicatechin gallate, gallic acid, hesperetin, methyl gallate, polydatin, propyl gallate, quercetin, resveratrol, rutin, salicylic acid, sinapic acid, syringaldehyde, syringic acid, trans-ferulic acid, tyramine, and vanillic acid.According to some embodiments, the chocolate replica may contain trans-ferulic acid, vanillic acid, or both. The tannins, phenols, polyphenols, or anthocyanins may be present in any suitable amount. According to some embodiments, the tannins, phenols, polyphenols, or anthocyanins may be present in an amount of about 15 to about 55 mg / kg (e.g., about 15 to about 20 mg / kg, about 15 to about 25 mg / kg, about 25 to about 50 mg / kg, about 25 to about 55 mg / kg, about 20 to about 40 mg / kg, about 30 to about 50 mg / kg, or about 30 to about 55 mg / kg). The tannins, phenols, polyphenols, or anthocyanins may constitute any suitable proportion of the nonvolatile compound content. Any suitable number of tannins, phenols, polyphenols, or anthocyanins may be used. According to some embodiments, a chocolate replica may not contain tannins, phenols, polyphenols, or anthocyanins.

[0277] Examples of xanthines that may be used in a chocolate replica include, but are not limited to, caffeine. The xanthine(s) may be present in any suitable amount. In some embodiments, the xanthine(s) may be present in an amount of about 100 to about 300 mg / kg (e.g., about 100 to about 200 mg / kg, about 150 to about 250 mg / kg, or about 200 to about 300 mg / kg). The xanthine(s) may constitute any suitable portion of the non-volatile compound content. Any suitable number of xanthines may be used. In some embodiments, a chocolate replica may not contain any xanthines.

[0278] Colors that may be used in the chocolate replicas provided here include, but are not limited to, natural colors from fruits and vegetables such as beets, carrots, and cabbage [e.g., annatto extract, beet extract, beta-carotene, caramel, carmine (cochineal extract), elderberry extract, grape skin extract (enocianina), paprika, saffron, titanium dioxide, and turmeric], as well as synthetic colors (e.g., FD+C / synthetic colors).

[0279] In some cases, the amount of a particular non-volatile compound in a chocolate replica may differ from the amount of that non-volatile compound in a corresponding control chocolate. In some cases, the amount of a non-volatile compound in a chocolate replica may be 75% or less (e.g., 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, or 10% or less), by concentration or mass percentage, of the amount of the same non-volatile compound in a corresponding control chocolate. In some cases, the amount of a non-volatile compound in a chocolate replica may be 125% or more (e.g., 150% or more, 200% or more, or 300% or more), by concentration or mass percentage, of the amount of the same non-volatile compound in a corresponding control chocolate.

[0280] In some cases, the total amount (e.g. in mg / kg of a chocolate replicate) of non-volatile compounds in a chocolate replicate may be smaller than the total amount of non-volatile compounds in a reference chocolate.

[0281] According to some embodiments, non-volatile compounds may be divided into different groupings, and a chocolate replica may contain certain non-volatile compounds according to their grouping.

[0282] A chocolate replica can contain any number of non-volatile compounds. A chocolate replica can, for example, contain 1 to 100 (e.g. at least 5, at least 10, at least 20, at least 30, at least 40, at least 50, 1 to 90, 1 to 80, 1 to 70, 1 to 60, 1 to 50, 1 to 40, 1 to 30, 1 to 20, 1 to 10, 1 to 5, 5 to 100, 5 to 90, 5 to 80, 5 to 70, 5 to 60, 5 to 40, 5 to 30, 5 to 20, 5 to 10, 10 to 100, 10 to 90, 10 to 90, 10 to 70, 10 to 60, 10 to 50, 10 to 40, 10 to 30, 10 to 20, 20 to 100, 20 to 90, 20 to 80, 20 to 70, 20 to 60, 20 to 50, 20 to 40, 20 to 30, 30 to 100, 30 to 90, 30 to 80, 30 to 70, 30 to 60, 30 to 50, 30 to 40, 40 to 100, 40 to 90, 40 to 80, 40 to 70, 40 to 60, 40 to 50, 50 to 100, 50 to 90, 50 to 80, 50 to 70 or 50 to 60) contain non-volatile compounds.In some cases, the number of non-volatile compounds in a chocolate may be lower than the number of non-volatile compounds in a single comparison chocolate.

[0283] In some cases, the total population of non-volatile compounds in a chocolate replica may have less than 95% identity with the non-volatile compounds in a corresponding control chocolate (e.g., from a single region, in a single variety, a single cultivar, or a single packaging unit (e.g., a pouch)). For example, the non-volatile compounds in a chocolate replica may have less than 95%, less than 90%, less than 85%, less than 80%, less than 70%, less than 60%, less than 50%, or less than 40% identity with the population of non-volatile compounds in a corresponding control chocolate. Some chocolate replicas may contain at least 10 (e.g., at least 15, at least 20, at least 25, or at least 30) non-volatile compounds that are not present in a single control chocolate.For example, according to some embodiments, a chocolate replica may have at least m non-volatile compounds, with fewer than m (e.g., m-1, m-2, m-3, m-4, m-5, m-6, m-7, m-8, m-9, m-10, m-15, m-20, and the like, as applicable) of the non-volatile compounds present in a single comparative chocolate; according to some embodiments, m may be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, or 40.

[0284] Example 2 sets forth the amounts of non-volatile compounds detected in samples of conventional chocolates. According to some embodiments, the amount of a particular non-volatile compound in a chocolate replica may be an amount that, based on concentration or percentage composition, is within a range of 30% above and below the amount disclosed for that non-volatile compound. For example, a non-volatile compound may be present in a chocolate replica in an amount that is 70 to 90%, 80 to 100%, 90 to 110%, 100 to 120%, 110 to 130%, 70 to 100%, 80 to 110%, 90 to 120%, or 100 to 130% of an amount disclosed for that non-volatile compound in a traditional chocolate.

[0285] According to some embodiments, the non-volatile compounds may include one or more (e.g., 1 to 2, 1 to 3, 1 to 5, 1 to 10, 1 to 15, 1 to 20, 1 to 25, 1 to 28, 5 to 10, 10 to 15, 10 to 20, 15 to 20, 20 to 28, 20 to 25, or 25 to 28) of the following: furan-2-carboxylic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, arabitol, aspartic acid, betaine, citric acid, D-glucuronic acid, fructose, galactose, gallic acid, glucose, glutamic acid, lactic acid, malic acid, mannitol, inositol, phenylalanine, pyruvic acid, quinic acid, sorbitol, succinic acid, Tartaric acid, valine, ribose, rhamnose and xylose.

[0286] Some special example chocolate replicas are also provided here. According to some embodiments, a chocolate replica may contain at least 50 (e.g., at least 50, 55, 60, or 64) of the group consisting of 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-hexanedione, 2,3-pentadione, 2,5-dimethylphenol, 2,6-dimethylpyrazine, 2-acetyl-5-methylfuran, 2-ethoxy-3-methylpyrazine, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 2-ethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methylpyrazine, 2-pentanol, 3-methylbutyric acid, 4-ethylguaiacol, 4-hydroxy-5-methyl-3-furanone, 5-methylfurfural, acetoin acetate, amyl alcohol, beta-damascenone, beta-ionone, butyric acid, chocolate furanone, delta-decalactone, delta-octalactone, diethyl succinate, Difurfuryl ether, dimethyl trisulfide, ethyl 2-methyl butyrate, ethyl benzoate, ethyl butyrate, ethyl decanoate, ethyl isovalerate, ethyl laurate, ethyl maltol, eugenol,Furaneol, furfural, furfuryl alcohol, gamma-decalactone, gamma-nonalactone, geranyl acetate, guaiacol, isoamyl alcohol, isobutyraldehyde, isoeugenol, isopropenylpyrazine, isovaleraldehyde, isovaleric acid, maltol, massoialactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole, sotolone, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal and vanillyl ethyl ether. According to some embodiments, a chocolate replica may contain at least 10 (e.g., at least 11 or 12) non-volatile compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid, and vanillin.

[0287] Example amounts of each of these compounds are shown in TABLE 1 in mg / kg (e.g., for a chocolate replica), mg / g substrate (e.g., for a chocolate bar replica or a cocoa bean replica), or weight percent of total VOCs and non-volatile compounds (e.g., for a chocolate replica). TABLE 1 - Example ingredients of chocolate formulations Range (weight percent) Isovaleric acid 3.51E-03 - 1.40E-02 2-Methylbutyric acid 1.21E-01 - 4.85E-01 Butyric acid 1.21E-02 - 4.85E-02 Cinnamic acid 9.58E-03 - 3.83E-02 Propanoic acid 2.43E-03 - 9.70E-03 3-phenylpropionic acid 7.78E-04 - 3.11E-03 Amyl alcohol 4.52E-02 - 1.81E-01 Phenylmethanol (benzyl alcohol) 4.52E-03 - 1.81E-02 Isoamyl alcohol 2.92E-03 - 1.17E-02 1-Decanol 1.95E-03 - 7.78E-03 3-(Z)-Hexenol 1.76E-03 - 7.03E-03 Furaneol 1.15E-03 - 4.59E-03 2-Nonanol 9.73E-04 - 3.89E-03 1-Heptanol 4.87E-04 - 1.95E-03 2-Methoxy-4-vinylphenol 3.48E-04 - 1.39E-03 Carvacrol 1.73E-04 - 6.94E-04 3-Mercaptohexanol 1.41E-04 - 5.62E-04 para-cresol 9.42E-05 - 3.77E-04 Hexyl alcohol (hexanol) 2.33E-07 - 9.33E-07 1-octanol 2.92E-08 - 1.17E-07 Isovaleraldehyd 5.49E-01 - 2.20E+00 Vanillin 3.45E-01 - 1.38E+00 Cocoa Hexenal 4.52E-02 - 1.81E-01 Benzaldehyd 1.20E-02 - 4.79E-02 Vanillin erythro- and threo-butane-2,3-diolacetal 1.15E-02 - 4.59E-02 Nonanal 6.21E-03 - 2.49E-02 Valeraldehyd 3.29E-03 - 1.32E-02 2-phenyl-2-butenal 5.84E-04 - 2.34E-03 2-Methylbutyraldehyd 4,87E-04 - 1,95E-03 Decanal 3,51E-04 - 1,40E-03 Isodihydrolavandulal 2,09E-04 - 8,36E-04 2-Methylbutylisovalerat 9,78E-03 - 3,91E-02 Ethyllactat 9,52E-03 - 3,81E-02 Ethyllaurat 6,46E-03 - 2,59E-02 Methylbutyrat 6,07E-03 - 2,43E-02 Isoamylacetat 3,77E-03 - 1,51E-02 Methyl-para-anisat 3,28E-03 - 1,31E-02 Ethylheptanoat 2,81E-03 - 1,12E-02 Ethyl-2-methylbutyrat 2,63E-03 - 1,05E-02 Ethyl-2-methylbutyrat 2,60E-03 - 1,04E-02 Butylbutyrat 2,1 1E-03 - 8,43E-03 Isobutylacetat 1,95E-03 - 7,78E-03 Butylacetat 1,95E-03 - 7,78E-03 Isoamylisobutyrat 1,75E-03 - 7,01E-03 Methyl-2-methylbutyrat 1,47E-03 - 5,87E-03 Ethylisobutyrat 1,47E-03 - 5,87E-03 Ethyl-3-hydroxybutanoat 9,73E-04 - 3,89E-03 Ethylphenylacetat 6,78E-04 - 2,71E-03 Benzylacetat 4,87E-04 - 1,95E-03 Ethylbutyrat 4,39E-04 - 1,76E-03 Diethylsuccinat 2,96E-04 - 1,18E-03 Ethylhexanoat 2,93E-04 - 1,17E-03 Hexylisobutyrat 2,43E-04 - 9,73E-04 Hexylacetat 2,26E-04 - 9,03E-04 Methylbenzoat 1,95E-04 - 7,78E-04 Furfurylacetat 1,17E-04 - 4,67E-04 Geranylacetat 8,75E-05 - 3,50E-04 Acetoinacetat 1,43E-02 - 5,74E-02 Kaffee-Furanon 1,38E-02 - 5,51E-02 Maltol 1,08E-02 - 4,30E-02 gamma-Valerolacton 1,07E-02 - 4,28E-02 Ethylmaltol 5,74E-03 - 2,29E-02 Acetoin 3,64E-03 - 1,46E-02 beta-Ionon 1,65E-03 - 6,58E-03 2,3-Hexandion 1,43E-03 - 5,74E-03 2-Heptanon 1,23E-03 - 4,91E-03 2-Undecanon 7,03E-04 - 2,81E-03 alpha-Ionon 1,81E-04 - 7,23E-04 2,3-Pentadion 1,72E-04 - 6,88E-04 Damascenon 1,01E-04 - 4,04E-04 Acetophenon 9,73E-05 - 3,89E-04 Vanillylethylether 1,07E-02 - 4,27E-02 Rumether 3,51E-03 - 1,40E-02 2-Methylfuran 4,87E-04 - 1,95E-03 2-Methylpyrazin 1,31E-02 - 5,23E-02 2,6-Dimethylpyrazin 8,88E-03 - 3,55E-02 2-Ethylpyrazin 6,10E-03 - 2,44E-02 Isopropenylpyrazin 6,90E-04 - 2,76E-03 2-Ethyl-3-methylpyrazin 6,10E-04 - 2,44E-03 2,3-Dimethylpyrazin 1,74E-04 - 6,97E-04 2,3,5-Trimethylpyrazin 1,31E-04 - 5,23E-04 (R)-(+)-Limonen 1,24E-02 - 4,97E-02 Linalool 6,21E-03 - 2,49E-02 B-Caryophyllen 4,57E-03 - 1,83E-02 3-Caren 2,36E-03 - 9,44E-03 Myrcen 8,67E-05 - 3,47E-04 Saccharose 10,0 - 40,0 Lecithin 0,25 - 1,00 Leucin 3,33E-02 - 1,0E-01 Phenylalanin 8,3E-02 - 2,5E-01 Glucose 5.0E-02 - 1.5E-01 Malic acid 1.61E-05 - 1.61E-04 Tartaric acid 8.81E-06 - 8.81E-05 Lactic acid 1.76E-05 - 1.76E-04 Citric acid 1.00E-03 - 1.00E-02 Naringin 5.00E-03 - 5.00E-02 Sodium chloride 2.50E-02 - 1.00E-01 Substrate (grape seeds, sunflower seeds, vegetable oils, vegetable flours) 50,0 - 80,0 Liquid (e.g., water, milk, plant-based milk, or a combination thereof) 0-20

[0288] The chocolate replicas provided here may contain a solid substrate. The solid substrate typically does not originate from cocoa (e.g., it does not contain cocoa solids). The solid substrate may, for example, be a waste product from the food stream.

[0289] According to some embodiments, the solid substrate may contain processed or unprocessed grain. Processing of grain may result in the complete or partial removal of starch, protein, sugar, fat-soluble components, and flavors. According to some embodiments, a solid substrate may be any waste product in which the majority (e.g., at least 75%, at least 80%, at least 85%, at least 90%, or at least 95%) of the starch, protein, sugar, fat-soluble components, and flavor have been removed, leaving cellulose, hemicellulose, lignin, and other insoluble fibers.According to some embodiments, a solid substrate may include processed or unprocessed grains or cereal products, legumes or legume seeds, oil plants or seeds, fruits or fruit products, roots, tubers or root or tuber products, sugar processing by-products, or other plant by-products.

[0290] Non-limiting examples of grains or grain products that may be used in a solid substrate include atella, barley distillers' by-products, broken or polished rice, barley grain, brown rice, brewer's grains, cockscomb (Echinochloa crusgalli) grains, corn gluten feed, corn stills meal, corn gluten meal, ear of corn, finger millet (Eleusine coracana) grains, foxtail millet (Setaria italica) grains, fonio (Digitaria exilis) grains, corn bran or meal, corn silage, corn cobs, corn stover, corn germ meal or germ, malt germ, corn kernels, millet hulls, oat hulls or oat flour, oats, pearl millet (Pennisetum glaucum) grains, panicum miliaceum grains, quinoa (Chenopodium quinoa), grains of red oats (Avena sativa), rice protein concentrate, rice bran or other rice by-products, paddy rice, rice hulls, rye grains or by-products, sorghum by-products, starches, sorghum grains, tef grains (Eragrostis tef), triticale,Venezuela grass (Paspalum fasciculatum), wheat (general), wheat germ, wheat bran, wheat grains, wheat still meal, wheat shorts, wheat flour, fodder meal and mixtures thereof.

[0291] Non-limiting examples of legumes or legume seeds that may be used in a solid substrate include African carob (Parkia biglobosa or Parkia filicoidea), African yam bean (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranea) crop residues and straw, mung bean (Vigna mungo), Bambara groundnut (Vigna subterranea) pods, shells and waste, blue lupin (Lupinus angustifolius) seeds, Bambara groundnut (Vigna subterranea) seeds, common vetch (Clitoria ternatea), carob (Ceratonia siliqua), common bean (Phaseolus vulgaris), centrosema (Centrosema molle), common vetch (Vicia sativa), chickpea (Cicer arietinum), cowpea (Vigna unguiculata) seeds, Broad bean (Vicia faba), field pea (Lathyrus sativus), guar gum (Cyamopsis tetragonoloba), guanacaste (Enterolobium cyclocarpum), hairy vetch (Vicia villosa), horse bean (Macrotyloma uniflorum),Jack bean (Canavalia ensiformis), Lablab (Lablab purpureus), Lima bean (Phaseolus lunatus), Lentil (Lens culinaris), Mat bean (Vigna aconitifolia), Mung bean (Vigna radiata), Narbon barley (Vicia narbonensis), Pea by-products, Peanut seeds, Pea protein concentrate, Peanut shells, Pea seeds, Pigeon pea seeds (Cajanus cajan), Peanut feed, Prickly sesban (Sesbania bispinosa), Peanut hulls, Purple vetch (Vicia benghalensis), Peanut meal, Rain tree (Albizia saman), Rice bean (Vigna umbellata), Sesban (Sesbania sesban), Soybean seeds, Soybean (common), Sword bean (Canavalia gladiata), Soybean feed, Syrian mesquite (Prosopisfarcta), Soybean meal, Tamarind (Tamarindus indica), tamarugo (Prosopis tamarugo), velvet bean (Mucuna pruriens), white lupine seeds (Lupinus albus), winged bean (Psophocarpus tetragonolobus), yellow lupine seeds (Lupinus luteus) and mixtures thereof.

[0292] Non-limiting examples of oil plants or seeds that can be used in a solid substrate include almond kernels and by-products, argan (Argania spinosa), babassu (Attalea speciosa), Borneo tallow nut oil meal (Shorea stenoptera), bactris (Bactris gasipaes), camelina seed and oil meal (Camelina sativa), cotton (general), cashew nuts and by-products (Anacardium occidentale), castor seed, oil meal and by-products (Ricinus communis), cotton straw and cotton plant residues, Ceylon ironwood (Mesuaferrea), cottonseed hulls, cottonseed meal, copra meal and coconut by-products, crambe (Crambe abyssinica), corozo seed and oil meal (Attalea cohune), doum palm (Hyphaene thebaica), scorpionfish (Lallemantia iberica), Flax straw and flax by-products, grape seeds and grape seed meal, hemp, jatropha seed meal and other jatropha products (Jatropha sp.), jojoba (Simmondsia chinensis), kapok (Ceiba pentandra), kenaf (Hibiscus cannabinus),Karanja (Millettia pinnata), Kusum (Schleichera oleosa), linseed meal, Luffa (Luffa aegyptiaca), linseed, Macadamia (Macadamia integrifolia), Moringa (Moringa oleifera), Mahua (Madhuca longifolia), mustard oil meal and mustard bran, maize germ meal and maize germ, Neem (Azadirachta indica), Niger (Guizotia abyssinica), oil palm fronds and oil palm harvest waste, olive oil cake and by-products, oil palm kernels, palm kernel meal, peanut seeds, palm oil mill effluent, peanut shells, palm press fiber, Pinto peanuts (Arachis pintoi), peanut feed, poppy (Papaver somniferum), peanut hulls, pumpkin, zucchini, bottle gourd and other Cucurbita species, peanut flour, Rapeseed feed, rapeseed hulls, rapeseed meal, rapeseed, rubber (Hevea brasiliensis), safflower seed and oil meal (Carthamus tinctorius), sal seed and oil meal (Shorea robusta), soybean meal, soybean seeds, seje (Oenocarpus bataua), sunflower (general), sesame seed and oil meal (Sesamum indicum), sunflower feed and crop residues,Sunflower hulls and screenings, sunflower meal, sunflower seeds, soybeans (general), soybean feed, soybean hulls, tung tree (Aleurites fordii), tomato cake, walnut (Juglans regia), watermelon seed and oil meal (Citrullus lanatus) and mixtures thereof.

[0293] Non-limiting examples of fruit or fruit products that may be used in a solid substrate include apple pomace and rejected apples, bananas (general), banana peels, banana fruit, banana leaves and vines, breadfruit (Artocarpus altilis), breadnut (Brosimum alicastrum), cashew nuts and by-products (Anacardium occidentale), citrus fruit pulp, fresh, citrus fruit, citrus seed meal, citrus fruit molasses, citrus fruit pulp, dried, colocasia (Citrullus colocynthis), date molasses, date palm leaves and stems, date palm fruit, grape pomace, guava (Psidium guajava), grape seeds and / or grape seed meal, jackfruit (Artocarpus heterophyllus), kokum (Garcinia indica), loofah (Luffa aegyptiaca), mango fruit and by-products (Mangifera indica), moringa (Moringa oleifera), melon (Cucumis melo), olive oil cake and by-products, papaya fruits, leaves and by-products (Carica papaya), pineapple by-products, pineapple leaves,Pineapple mill juice, pumpkin, squash, bottle gourd, and other Cucurbita species, sapucaia (Lecythis pisonis), Spanish lime (Melicoccus bijugatus), seje (Oenocarpus bataua), tomato fruit, tomato pomace, tomato skins and seeds, tomato leaves and crop residues, tomato seed cake, walnut (Juglans regia), watermelon fodder and fruit (Citrullus lanatus), watermelon seed and oil meal (Citrullus lanatus), and mixtures thereof. According to some embodiments, the solid substrate may contain or be made from grape seeds.

[0294] Non-limiting examples of roots, tubers, or root or tuber products that may be used in a solid substrate include arrowroot (Maranta arundinacea), beet molasses, canna (Canna indica), carrot (Daucus carota), cassava leaves and foliage, cassava peels, cassava pomace and other cassava by-products, cassava roots, Chinese yams (Dioscorea esculenta), ensete tubers and pseudostems (Ensete ventricosum), fodder beet roots, maca, Jerusalem artichoke (Helianthus tuberosus), malanga (Xanthosoma sagittifolium), potato by-products (Solanum tuberosum), potato tubers (Solanum tuberosum), sugar beet pulp, dehydrated, sugar beet pulp, pressed or wet, sugar beet roots, sugar beet leaves, sweet potato fodder (Ipomoea batatas), sweet potato tubers (Ipomoea batatas), taro (Colocasia esculenta), white yam (Dioscorea rotundata), purple yam (Dioscorea alata), titan arum (Amorphophallus campanulatus), yacon (Smallanthus sonchifolius),Yellow yams (Dioscorea cayenensis) and mixtures thereof.

[0295] Non-limiting examples of sugar processing by-products that may be used in a solid substrate include beet molasses, sugar, molasses, sugar beet pulp, pressed or wet, sugarcane bagasse, sugarcane fodder, whole plant, sugarcane juice, sugarcane molasses, sugarcane press sludge, sugarcane tops, and mixtures thereof.

[0296] Non-limiting examples of other plant by-products that may be used in a solid substrate include carob (Ceratonia siliqua), citrus molasses, date molasses, date palm leaves and stems, date palm seeds, enset tubers and pseudostems (Ensete ventricosum), leaf protein concentrate and grass juice, Mexican marigold (Tagetes erecta), mushrooms and spent mushroom substrate, molasses / urea blocks, potato tubers (Solanum tuberosum), pyrethrum pomace, spent hops, straws, sugarcane juice, sugarcane molasses, sugarcane press sludge, vinasse, wood, wood sugar or wood molasses, and mixtures thereof.

[0297] According to some embodiments, a solid substrate may have a composition (e.g., ratio of fats, proteins, and fibers) that differs from a traditional cocoa bean or a traditional chocolate bar.

[0298] The solid substrates contained in the chocolate replicas provided herein may be prepared by any suitable process.

[0299] In some cases, a solid substrate can be prepared using ground plant seeds as starting material. For example, ground seeds (e.g., ground grape seeds, cranberry seeds, raspberry seeds, blackberry seeds, strawberry seeds, blueberry seeds, pomegranate seeds, kiwi seeds, watermelon seeds, cantaloupe seeds, honeydew seeds, papaya seeds, passion fruit seeds, star fruit seeds, tomato seeds, tomatillo seeds, dragon fruit seeds, guava seeds, soursop seeds, calamansi seeds, pumpkin seeds, squash seeds, okra seeds, cucumber seeds, bell pepper seeds, eggplant seeds, pear seeds, apple seeds, cherimoya seeds, pineapple seeds, quince seeds, cranberry seeds, safflower (nyger) seeds, currant seeds, or any other suitable seeds) with a particle size of about 5 to about 150 microns (e.g.,about 5 to about 10 microns, about 10 to about 20 microns, about 20 to about 30 microns, about 25 microns, about 30 to about 50 microns, about 50 to about 100 microns, or about 100 to about 150 microns). The ground seeds can be treated with an etching agent (e.g. sodium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, calcium hydroxide or potassium bicarbonate) and water at a pressure of 0-10 bar (e.g. 0-2 bar, 2-4 bar, 4-6 bar, 6-8 bar or 8-10 bar) and a temperature between about 45°C and about 125°C (e.g. about 45°C to about 55°C, about 55°C to about 75°C, about 65°C to about 85°C, about 75°C to about 95°C, about 85°C to about 105°C, about 95°C to about 115°C, about 105°C to about 125°C, about 70°C, about 75°C or about 80°C), for a suitable period of time (e.g.about 5 to about 120 minutes, about 10 to about 90 minutes, about 20 to about 60 minutes, about 30 to about 45 minutes, about 20 minutes, about 30 minutes, or about 40 minutes) to achieve a pH of about 5.5 to about 10.5 (e.g., about 5.5 to about 6.0, about 6.0 to about 6.5, about 6.5 to about 7.0, about 7.0 to about 7.4, about 7.4 to about 7.8, about 7.8 to about 8.2, about 8 to about 8.5, about 8.2 to about 8.6, about 8.6 to about 9, about 9 to about 9.5, about 9.5 to about 10.0, or about 10.0 to about 10.5). The seed mixture can then be dried (e.g., by tray drying, spray drying, roller drying, falling film evaporation, freeze-drying, or vacuum drying). The mixture can then be combined with one or more vegetable oils and subsequently milled (e.g., with a corundum mill or a colloid mill) and / or dried at a temperature below about 65°C (e.g.,about 60°C to about 65°C, about 55°C to about 60°C, about 50°C to about 55°C, about 50°C to about 60°C, less than about 60°C, or less than about 55°C) to ultimately achieve a particle size of about 75 microns (e.g., about 70 to about 75 microns, about 65 to about 70 microns, about 60 to about 65 microns, about 50 to about 60 microns, less than about 70 microns, less than about 65 microns, or less than about 60 microns). The milled mixture may then be passed through a screen (e.g., a 100-micron screen) to provide a solid substrate for incorporation into a chocolate replica.

[0300] In some cases, a solid substrate can be produced using whole plant seeds as starting material. For example, whole seeds (e.g., grape seeds, cranberry seeds, raspberry seeds, blackberry seeds, strawberry seeds, blueberry seeds, pomegranate seeds, kiwi seeds, watermelon seeds, muskmelon seeds, cantaloupe seeds, honeydew seeds, papaya seeds, passion fruit seeds, star fruit seeds, tomato seeds, tomatillo seeds, dragon fruit seeds, guava seeds, soursop seeds, calamansi seeds, pumpkin seeds, squash seeds, okra seeds, cucumber seeds, bell pepper seeds, eggplant seeds, pear seeds, apple seeds, cherimoya seeds, pineapple seeds, quince seeds, cranberry seeds, safflower (nyger) seeds, currant seeds, or any other suitable seeds) can be sifted (e.g., with a sieve) to remove stem pieces and other unwanted plant material. The sifted seeds can be treated with a caustic agent (e.g.,Sodium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, calcium hydroxide or potassium hydrogen carbonate) and water at a pressure of 0-10 bar (e.g. 0-2 bar, 2-4 bar, 4-6 bar, 6-8 bar or 8-10 bar) and a temperature between about 55°C and about 95°C (e.g. about 55°C to about 75°C, about 65°C to about 85°C, about 75°C to about 95°C, about 70°C, about 75°C or about 80°C), being mixed for a suitable period of time (e.g. about 5 to about 120 minutes, about 10 to about 90 minutes, about 20 to about 60 minutes, about 30 to about 45 minutes, about 20 minutes, about 30 minutes or about 40 minutes), thereby achieving a pH of about 5.5 to about 10 (e.g., about 5.5 to about 6.0, about 6.0 to about 6.5, about 6.5 to about 7.0, about 7.0 to about 7.4, about 7.4 to about 7.8, about 7.8 to about 8.2, about 8.2 to about 8.6, about 8.6 to about 9, about 9 to about 9.5, about 9.5 to about 10, or about 8 to about 8.5).The seeds can then be separated from the liquid by sieving, yielding a wet seed fraction and a liquid fraction containing dissolved solids.

[0301] The wet seed fraction can be roasted (e.g., by air roasting, conductive roasting, fire roasting, or radiation roasting), and the liquid fraction can also be roasted (e.g., by dry roasting). Any suitable roasting temperature can be used (e.g., about 300°F to about 450°F, about 325°F to about 425°F, or about 350°F to about 400°F). The roasted wet seeds can then be milled (e.g., with a burr mill, a roller mill, a pin mill, an air classifier mill, a hammer mill, a colloid mill if fat or liquid has been added, a stone mill, a blade mill, a jet mill, a high-efficiency impact mill, or an espresso grinder) to achieve a particle size between about 20 microns and about 300 microns (e.g.,about 20 to about 50 microns, about 50 to about 75 microns, about 75 to about 100 microns, about 100 to about 150 microns, about 150 to about 200 microns, about 200 to about 250 microns, or about 250 microns to about 300 microns). The roasted and ground wet seed fraction can then be recombined with the roasted liquid fraction. One or more vegetable oils (e.g., corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipea oil, mango kernel oil, palm kernel oil, canola oil, avocado oil, safflower oil, or any other suitable vegetable oil) may be added, and the mixture may be milled (e.g., with an alumina mill or a colloid mill) at a temperature of less than about 65°C (e.g., about 60°C to about 65°C, about 55°C to about 60°C, about 50°C to about 55°C, about 50°C to about 60°C, less than about 60°C, or less than about 55°C) to ultimately achieve a particle size of less than about 75 microns (e.g.,about 70 to about 75 microns, about 65 to about 70 microns, about 60 to about 65 microns, about 50 to about 60 microns, less than about 70 microns, less than about 65 microns, or less than about 60 microns). The ground mixture can then be passed through a screen (e.g., a 100-micron screen) to provide a solid substrate for incorporation into a chocolate replica.

[0302] Other methods for producing a solid substrate from whole plant seeds may include cleaning whole seeds (e.g., with one or more stoners, a dehuller, an aspiration channel, a sorting deck, an optical sorter, and a sieve) to remove unwanted chaff, debris, and other products of agricultural origin (e.g., stones, fruit skins, stems, sticks, etc.). The whole seeds can be treated with an etching solution (e.g. sodium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, calcium hydroxide or potassium bicarbonate) and water at a pressure of 0-10 bar (e.g. 0-2 bar, 2-4 bar, 4-6 bar, 6-8 bar or 8-10 bar) and an elevated temperature (e.g. about 55°C and about 95°C, about 55°C to about 75°C, about 65°C to about 85°C, about 75°C to about 95°C, about 70°C, about 75°C or about 80°C) for a suitable period of time (e.g.about 5 to about 120 minutes, about 10 to about 90 minutes, about 20 to about 60 minutes, about 30 to about 45 minutes, about 20 minutes, about 30 minutes, or about 40 minutes) to achieve a pH of about 7.8 to about 9.2 (e.g., about 7.8 to about 8.2, about 8.2 to about 8.6, about 8.6 to about 9, about 9 to about 9.2, or about 8 to about 9). In some cases, the treated seeds may be steamed, in which case the seed mixture may be dried (e.g., by tray drying, spray drying, drum drying, or vacuum drying). The seeds may be sieved to separate the wet seeds from the liquid, and the two streams may be dried separately. Alternatively, a vacuum can be applied to evaporate moisture from the seed slurry. In some cases, one or more enzymes (e.g.Cellulase, tannase, pectinase, xylase, or hemicellulase) may be added to the seeds, optionally together with water and / or one or more additional agents (e.g., a caustic material, an acidulant, or hydrogen peroxide). The seeds and solids may be roasted, for example, by convection, conduction, infrared, or a combination thereof. The roasted seeds and other solids from the roasting step may then be milled, for example, using a crusher mill, burr mill, espresso grinder, stone mill, blade mill, hammer mill, air classifier mill, impact mill, or jet mill, and optionally sieved, to provide a solid substrate for incorporation into a chocolate replica.

[0303] Any suitable method may be used to produce a chocolate replica provided herein (e.g., a chocolate replica containing a solid substrate or not containing a solid substrate). When included in a chocolate replica, a solid substrate may be present in any suitable amount ranging from 0.5% to 99.9% by weight (e.g., about 0.5 to about 30% by weight, about 0.5 to about 3% by weight, about 3 to about 5% by weight, about 5 to about 10% by weight, about 10 to about 20% by weight, about 20 to about 30% by weight, about 30 to about 40% by weight, about 40 to about 50% by weight, about 50% to about 99.9% by weight, about 50% to about 60% by weight, about 60% to about 70% by weight, about 70% to about 80% by weight, about 80% to about 90% by weight, about 90% to about 95% by weight, about 95% to about 99.9% by weight, about 50 wt%, about 55 wt%, about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, about 80 wt%, about 85 wt%.-%, about 90 wt.%, about 95 wt.% or about 99 wt.%).

[0304] In some cases, one or more sugars, seed flours, vegetable oils (e.g., corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipea oil, mango kernel oil, palm kernel oil, canola oil, avocado oil, safflower oil, or any other suitable vegetable oil), amino acids, salts, VOCs, and / or non-volatile compounds can be combined with a solid substrate. For example, a solid substrate can be mixed with one or more sugars, seed flours, vegetable oils, amino acids, salts, and / or non-volatile compounds (e.g., at about 30 to 40°C for about 10 to 60 minutes), and then one or more VOCs, acids, and other non-volatile substances can be mixed with the other ingredients (e.g., at about 30 to about 40°C for about 10 to about 60 minutes). The combination can be emulsified (e.g. with a ball mill) at a suitable temperature (e.g. up to about 40 °C) until the particle size is less than about 30 microns (e.g.less than 25 microns or less than 20 microns). The chocolate replica can then be solidified (e.g., at about 10 to about 15°C in mold blocks). In some cases, the chocolate replica can be removed from the mold and further processed if necessary. For example, the chocolate can be melted, heat-treated, and poured into molds (e.g., bar molds) and cooled (e.g., at about 5°C to about 20°C or about 10°C to about 15°C) or poured onto a cooling belt to produce chips or pieces.

[0305] In some cases, a chocolate replica can be produced by blending a solid substrate with one or more vegetable oils (e.g., corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipe fat, mango kernel oil, palm kernel oil, canola oil, avocado oil, safflower oil, or another suitable vegetable oil), sugars, salts, seed flours, amino acids, and / or non-volatile compounds (e.g., by blending at about 30°C to about 40°C or about 35°C) to homogenize the mixture. The resulting slurry can be pumped into a particle size reduction machine (e.g., a continuous rotor-stator particle size reduction machine) by any suitable means (e.g., a medium / high peripheral speed with a corrugated cylinder). The material can be homogenized if desired, and additional non-volatile ingredients (if present) can be added.The mixture may then be pumped to a refiner to reduce the particle size of the material to less than about 30 microns (e.g., less than about 25 microns or less than about 20 microns). The material may then be conveyed to a liquefier or conching vessel, and additional fat, lecithin, and volatile flavors may be added to develop the flavor and create the final texture. The chocolate replica may optionally be heat-treated. The optionally tempered chocolate replica may be solidified at a temperature of about 5°C to about 20°C (e.g., about 10°C to about 15°C) in molds or on a belt plate. The chocolate replica may then be removed from the mold and optionally packaged or wrapped (e.g., for further processing or use as an industrial ingredient). For further processing, the chocolate replica may be heated at an elevated temperature (e.g.,greater than about 25°C, greater than about 30°C, or greater than about 35°C). The molten chocolate replica may be heat-treated to obtain a desired fat crystal structure and then poured into molds (e.g., bar molds) and cooled (e.g., at about 5°C to about 20°C or about 10°C to about 15°C) or poured onto a cooling belt to produce chips or pieces.

[0306] In some cases, a chocolate replica can be produced by combining a solid substrate with one or more vegetable oils (e.g., corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipe fat, mango kernel oil, palm kernel oil, canola oil, avocado oil, safflower oil, or another suitable vegetable oil), sugars, salts, seed flours, amino acids, and other non-volatile compounds. The combination can be mixed (e.g., at about 30°C to about 40°C or about 35°C) to homogenize the stream. The resulting slurry can, for example, be pumped into a 2-roll pre-shredder followed by a homogenizing screw, and the material can be homogenized along with any additional non-volatile ingredients, if desired. The mixture may be conveyed directly to a refiner to reduce the particle size of the material to less than about 30 microns (e.g., less than about 25 microns or less than about 20 microns).The material may be conveyed to a liquefier or conching vessel, where additional fat, lecithin, and volatile flavors may be added to develop flavor and create the final texture. In some cases, this material may be pumped into a ball mill (e.g., a continuous ball mill) for further comminution. The chocolate replica may be heat-treated, if desired. The optionally tempered chocolate replica may be solidified at a temperature of about 5°C to about 20°C (e.g., about 10°C to about 15°C) in molds or on a belt plate. The chocolate replica may then be removed ...

Claims

[1] Chocolate replica, comprising: a solid plant-based substrate, mindestens 5 flüchtige organische Verbindungen (Volatile Organic Compounds, VOCs) ausgewählt aus 2,3-Diethylpyrazin, 2,3-Pentadion, 2-Methoxypyrazin, 5-Methyl-2-hepten-4-on, Acetoin, Kaffee-Furanon, Furfurylmercaptan, Indol, Propionsäure, Pyrazin, Valeriansäure, Vanillinpropylenglykolacetal, Vanillylethylether, 1-Heptanol, 2,3,5-Trimethyl-6-ethylpyrazin, 2,3-Butandion, 2,4,5-Trimethylthiazol, 2-Acetylpyridin, 2-Ethoxy-3-methylpyrazin, 2-Ethyl-1-hexanol, 2-Ethyl-6-methylpyrazin, 2-Isobutyl-3-methoxypyrazin, 2-Isopropyl-5-methyl-2-hexenal, 2-Methylbutyraldehyd, 2-Methylfuran, 2-Methyl-1-butanol, 2-Octanol, 2-Octanon, 2-Pentanol, 2-Phenyl-2-butenal, 2-Phenylpropionaldehyd, 3,4-Hexandion, 3,5-Diethyl-2-methylpyrazin, 3-Octanon, 4,5-Dimethyl-2-ethyl-3-thiazolin, 4-Ethylguaiacol, 4-Hydroxy-2,5-dimethyl-3(2H)-furanon, 4-Methyl-2-phenyl-2-pentenal, 4'-Methylacetophenon, 5-Methylfurfural, Amylacetat, Benzylalkohol, beta-Damascenon, Damascenon, delta-Decalacton, delta-Octalacton,Ethyl-2-methylbutyrat, Ethyl-3-phenylpropionat, Ethylacetat, Ethylbutanoat, Ethylisobutyrat, Ethylisovalerat, Eugenol, Furfurylacetat, Furfurylpropionat, Geraniol, Hexylisobutyrat, Isoamylbenzoat, Isoamylbutyrat, Isoamylphenylacetat, Isopropenylpyrazin, Linalooloxid, Methional, Methyl-2-thiofuroat, Methylbutyrat, Methyl-p-anisat, Methylphenylacetat, Octanal, p-Kresol, Phenol, Phenylessigsäure, Prenylbenzoat, Propanol, Propenal, Propyl-2-furoat, Pyridin, Syringol, Tetrahydrofurfurylphenylacetat, trans-2-Nonenal und Tricyclodecenylisobutyrat, und, at least 5 non-volatile compounds selected from choline, pyridine, pyridoxine, 2(5H)-furanone, 2,3-dimethylpyrazine, caffeine, orientin, 4-hydroxybenzaldehyde, methyl 2-pyrrolyl ketone, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, isoprenylpyrazine, 2-isopropyl-3-methoxypyrazine, piperine, 2-isobutyl-3-methoxypyrazine, catechin, adipic acid, methyl gallate, epicatechin, rutin, trans-ferulic acid, sinapic acid, resveratrol, ellagic acid, propyl gallate, salicylic acid, quercetin, hesperetin, AMP, hydroxymethylfurfural, procyanidin B1, pantothenic acid, sotolon, caffeic acid, epicatechin gallate, vanillic acid, syringic acid, Homofuraneol, vanillin, syringaldehyde, coumaric acid, acetovanillone, cinnamic acid, luteolin, polydatin, cytosine, CMP, adenine, cytidine, guanine, 4-guanidinobutyric acid, uracil, tyramine, tryptamine, maltol, maple furanone, acetanilide, sorbic acid, phenylalanine, leucine, glucosamine, methionine, GABA, Tyrosine, Lysine, Histidine, Glycine, Serine, Aspartic Acid, Isoleucine, Tryptophan, Valine, Proline,Carnitine, arginine, ornithine, B-alanine-2, threonine, glutamine, asparagine, cysteine, glutamic acid, betaine, pipecolic acid, trans-4-hydroxyproline, citrulline, carnosine, homoserine, cystine, kynurenic acid, ribose, arabitol, fructose, rhamnose, mannitol, glucose, lactose, xylose, sorbitol, fucose, galactose, mannose, sucrose, myo-inositol, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, furan-2-carboxylic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, 8-hydroxyquinoline, quinoline, 5-methoxyresorcinol, chlorogenic acid, ethyl nicotinate, and eugenyl acetate, wherein the chocolate replica has the taste and aroma of a traditionally produced chocolate and wherein the traditionally produced chocolate is produced according to a standard chocolate-making process. [2] A chocolate replica according to claim 1, wherein the plant-based solid substrate does not contain cocoa solids. [3] A chocolate replica according to claim 1 or claim 2, wherein the plant-based solid substrate is derived from a waste product from the food stream, wherein the plant-based solid substrate is optionally derived from a waste product from the food stream from which at least 75% of an initial amount of starch, protein, sugar, fat-soluble components and flavourings has been removed. [4] Chocolate replica according to one of claims 1 to 3, wherein the plant-based solid substrate originates from a fruit or vegetable seed, wherein the fruit or vegetable seed optionally originates from one of the following: apple, breadfruit, breadnut, cashew, citrus fruits, colocynth, date, date palm, guava, grape, jackfruit, kokum, luffa, mango, moringa, melon, olive, papaya, pumpkin, giant gourd, bottle gourd, sapucaia, Spanish lime, seje, tomato, walnut, watermelon, cranberry, raspberry, blueberry, strawberry, blackberry, pomegranate, kiwi, cantaloupe, honeydew melon, passion fruit, star fruit, tomatillo, dragon fruit, soursop, calamansi, okra, cucumber, bell pepper, eggplant, pear, cherimoya, pineapple, quince, cranberry, thistle (nyger), green bean and combinations thereof from a group of selected fruits or vegetables. [5] A chocolate replica according to any one of claims 1 to 3, wherein the plant-based solid substrate comprises a processed fruit pomace or a processed fruit peel, the fruit pomace or fruit peel optionally being selected from the group consisting of apple pomace, banana peels, grape pomace, tomato pomace, tomato skins and combinations thereof. [6] Chocolate replica according to any one of claims 1 to 3, wherein the plant-based solid substrate comprises a processed fruit or fruit product, wherein the fruit or fruit product is optionally selected from the group consisting of discarded apples, banana fruits, banana leaves, banana pseudo-stems, breadfruit, breadnuts, cashew nuts, cashew nut by-products, citrus pulp, citrus fruits, citrus kernel flour, citrus molasses, citrus pulp, colocasia, date molasses, date palm leaves, date palm stems, date palm fruits, guava, grape seed oil flour, jackfruit, kokum, luffa, mango fruits, mango by-products, moringa, melon, olive oil cake, olive by-products, papaya fruits, papaya leaves, papaya by-products, pineapple by-products, pineapple leaves, pineapple mill juice, pumpkin, squash, bottle gourd, sapucaia, Spanish lime, Seje, tomato fruits, tomato leaves, tomato harvest waste, tomato seed cake, walnut, watermelon fodder, watermelon fruit,Watermelon oil flour and combinations thereof existing group is selected., [7] Chocolate replica according to any one of claims 1 to 3, wherein the plant-based solid substrate comprises a processed legume, legume by-product or legume seed, wherein the legume, legume by-product or legume seed is optionally selected from the group consisting of African locust bean, African yam bean, crop residues and straw of Bambara groundnut, Urd bean, Bambara barnut pods, Bambara barnut hulls, Bambara barnut waste, Blue lupin seeds, Bambara barnut seeds, Blue clitoris, Carob, Common bean, Centro, Field vetch, Chickpea, Cowpea seeds, Broad bean, Field pea, Guar fodder, Guar seed, Guar gum, Guanacaste, Hairy vetch, Horse bean, Jack bean, Lablab, Lima bean, Lentil, Mat bean, Mung bean, Narbon green clover, pea by-products, peanut seeds, pea protein concentrate, peanut shells, pea seeds, pigeon pea seeds, peanut feed, prickly pear, peanut hulls, purple vetch, peanut flour, rain tree,Rice bean, sesban, soybean seed, soybean, sword bean, soybean fodder, Syrian mesquite, soybean meal, tamarind, tamarugo, velvet bean, white lupine seed, winged bean, yellow lupine seed and combinations thereof. [8] Chocolate replica according to any one of claims 1 to 3, wherein the plant-based solid substrate comprises a processed oil plant, oil plant by-product or oil plant seed, wherein the oil plant, oil plant by-product or oil plant seed is optionally selected from the group consisting of almond kernels, almond by-products, argan, babassu, Borneo tallow nut oil meal, bactris, camelina seeds, camelina oil meal, cotton, cashew nuts, cashew by-products, castor seeds, castor oil meal, castor by-products, cotton straw, cotton plant residues, Ceylon ironwood, chia seeds, cocoa butter, cottonseed hulls, cottonseed meal, copra meal, coconut by-products, crambe, corozo seeds, corozo oil meal, doum palm, dragonhead, flax straw, flax by-products, grape seeds, grape seed meal, hemp, jatropha kernel meal, jatropha by-products, Jojoba, kapok, kenaf, karanja, kusum, linseed flour, luffa, linseed, macadamia, moringa, mahua, mustard oil flour, mustard bran, corn germ flour, corn germ, neem, niger,Oil palm fronds, oil palm harvest waste, olive oil cake, olive oil by-products, oil palm kernels, palm kernel meal, peanut seeds, palm oil mill wastewater, peanut shells, palm press fiber, pinto peanuts, peanut feed, poppy seeds, peanut hulls, pumpkin, gourd, bottle gourd, peanut meal, rapeseed feed, rapeseed shells, rapeseed meal, rapeseed, rubber, safflower seeds, safflower oil meal, sal seeds, sal oil meal, soybean meal, soybean seeds, seje, sunflowers, sesame seeds, sesame oil meal, shea butter, shea nut, Chinese senna, sunflower feed, sunflower crop residues, sunflower shells, sunflower screenings, sunflower meal, sunflower seeds, soybeans, soybean feed, soybean shells, tung tree, tomato seed cake, walnut, watermelon seeds, watermelon oil meal and combinations thereof. [9] Chocolate replica according to any one of claims 1 to 3, wherein the solid plant-based substrate comprises a processed cereal or cereal product, wherein the cereal or cereal product is optionally selected from the group consisting of atella, barley distillers' by-products, broken rice, polished rice, barley grain, brown rice, brewer's grain, cockscomb grass grain, maize gluten feed, maize stills meal, maize gluten meal, ear of corn, finger millet grain, ear of millet grain, fonio millet grain, maize bran, maize flour, maize silage, corn cobs, corn stover, maize germ meal, maize germ, malt germ, maize grain, millet hulls, oat hulls, oat meal feed, oats, pearl millet grain, quinoa, red oat grain, rice protein concentrate, rice bran, rice by-products, paddy rice, rice hulls, rye grain, Rye by-products, sorghum by-products, starches, sorghum grain, tef grain, triticale, Venezuela grass, wheat, wheat germ, wheat bran, wheat grain, wheat stills, wheat shorts, wheat dust,Feed meal and combinations thereof existing group is selected., [10] A chocolate replica according to any one of claims 1 to 9, wherein the chocolate replica comprises about 0.5% to about 30% by weight of solid substrate, or wherein the chocolate replica comprises about 30% to about 50% by weight of solid substrate, or wherein the chocolate replica comprises about 50% to about 70% by weight of solid substrate. [11] Chocolate replica according to any one of claims 1 to 10, wherein the at least 5 VOCs comprise one or more of the compounds 2,3-diethylpyrazine, 2,3-pentadione, 2-methoxypyrazine, 5-methyl-2-hepten-4-one, acetoin, coffee furanone, indole, propionic acid, pyrazine, valeric acid, vanillin propylene glycol acetal and vanillyl ethyl ether. [12] Chocolate replica according to one of claims 1 to 10, wherein the at least 5 VOCs are selected from 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, acetoin, indole, pyrazine, vanillyl ethyl ether, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-6-methylpyrazine, 3,4-hexanedione, 3,5-diethyl-2-methylpyrazine, 4-ethylguaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), beta-damascenone, ethyl butanoate, eugenol, methional, methyl 2-thiofuroate, methyl butyrate, phenol, phenylacetic acid, propanol, propenal and syringol. [13] Chocolate replica according to any one of claims 1 to 12, wherein the at least 5 VOCs comprise at least one of the following compounds: 2,3-pentanedione, acetoin, indole, pyrazine and vanillyl ethyl ether. [14] The chocolate replica according to claim 1, wherein the chocolate replica comprises 2,3-diethylpyrazine in an amount of about 0.0000001 to about 10 ppm and / or wherein the chocolate replica comprises 2,3-pentadione in an amount of about 0.1 to about 14 ppm and / or wherein the chocolate replica comprises 2-ethyl-3,6-dimethylpyrazine in an amount of about 0.000001 to about 9 ppm and / or wherein the chocolate replica comprises 2-methoxypyrazine in an amount of about 0.00001 to about 15 ppm and / or wherein the chocolate replica comprises 5-methyl-2-hepten-4-one in an amount of about 0.0001 to about 25 ppm and / or wherein the chocolate replica comprises acetoin in an amount of about 0.0001 to about 55 ppm and / or wherein the chocolate replica comprises coffee furanone in an amount of about 0.14 to about 14 ppm and / or wherein the chocolate replica comprises indole in an amount of about 0.001 to about 3 ppm and / or wherein the chocolate replica comprises propionic acid in an amount of about 0.01 to about 505 ppm and / or wherein the chocolate replica comprises pyrazine in an amount of about 0.0001 to about 10 ppm and / or wherein the chocolate replica comprises valeric acid in an amount of about 0.000001 to about 40 ppm and / or wherein the chocolate replica comprises vanillin propylene glycol acetal in an amount of 0.0000001 to about 550 ppm and / or wherein the chocolate replica comprises vanillyl ethyl ether in an amount of about 0.01 to about 510 ppm. [15] Chocolate replica according to one of claims 1 to 14, further comprising at least one of the group consisting of 1-octanol, 1-octen-3-ol, 1-octen-3-one, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-acetyl-5-methylfuran, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-heptanol, 2-heptanone, 2-isopropyl-3-methoxypyrazine, 2-methylbutylisovalerate, 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-nonanol, 2-nonanone, 2-pentylfuran, 2-undecanone, 3-hydroxy-2-methyl-4H-pyron-4-one (maltol), 5-methyl-2-phenyl-2-hexenal, benzaldehyde, benzyl acetate, beta-ionone, butyl acetate, butyric acid, decanal, diethyl succinate, dimethyl trisulfide, ethyl benzoate, ethyl cinnamate, Ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl lactate, ethyl laurate, ethyl octanoate, ethyl phenyl acetate, furfural, gamma-nonalactone, gamma-valerolactone, geranyl acetate, guaiacol, hexanal, hexanoic acid, hexanol, hexyl acetate, isoamyl acetate, isoamyl alcohol,Selected VOCs from the group consisting of isoamyl isobutyrate, isobutyl acetate, isobutyraldehyde, isobutyric acid, isovaleraldehyde, isovaleric acid, limonene, massoialactone, methyl salicylate, myrcene, nonanal, phenethyl acetate, phenethyl alcohol, phenylacetaldehyde, tetramethylpyrazine, trans,trans-2,4-decadienal, valeraldehyde and vanillin. [16] Chocolate replica according to any one of claims 1 to 15, wherein the at least 5 non-volatile compounds comprise at least one compound selected from the group consisting of phenylalanine, leucine, glucosamine, methionine, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, threonine, glutamine, asparagine, cysteine, glutamic acid, fructose, glucose, lactose, galactose, sucrose, xylose, lactic acid, citric acid, tartaric acid, nicotinic acid, pyridine, 2,3,5,6-tetramethylpyrazine, sotolone, vanillic acid, syringic acid, vanillin, syringaldehyde, cinnamic acid, maltol and maple furanone. [17] Chocolate replica according to one of claims 1 to 16, further comprising: a sugar; a fat; a seed flour; an amino acid; a salt and a root powder optionally comprising a root powder selected from the group consisting of maca root powder, marshmallow root powder, beet root powder, dandelion root powder and chicory root powder, wherein the chocolate replica optionally comprises: about 0.5 to about 30 wt.% solid substrate; about 0 to 75% by weight sugar; about 5 to 50% fat by weight; about 0 to 30% by weight seed meal; about 0 to 3 wt% amino acid; about 0 1.5 wt.% salt and about 0 to 5 wt% root powder. [18] Chocolate replica according to one of claims 1 to 17, wherein the at least 5 VOCs are isolated VOCs. [19] Chocolate replica according to one of claims 1 to 18, wherein the at least 5 non-volatile compounds are isolated non-volatile compounds.