Chocolate replica made from individual components

Abstract

Materials and methods for producing chocolate replicas from individual components are provided herein.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims the benefit of priority from U.S. Provisional Patent Application No. 63 / 222,917, filed July 16, 2021. The disclosure of the prior application is considered part of (and incorporated by reference into) the disclosure of this application.

[0002] Technical Field This document relates to materials and methods for producing chocolate-like products containing individual components, including selected volatile and non-volatile organic compounds. [Background technology]

[0003] background Traditional methods for producing chocolate are often very long and expensive, involving the harvesting of difficult-to-grow crops, followed by processing, fermenting, drying, grinding, refining, tempering, and molding. Because each component of the traditional, geographically constrained process has inherent variability and risks, including weather, crop disease, and contamination, such methods and the resulting product can be inconsistent from batch to batch and year to year. Traditional chocolate manufacturing methods require loose and imprecise practices, and it can be difficult to explain all the reasons for inconsistency, often involving adulteration of the final product with ingredients to mask imperfections. Summary of the Invention

[0004] overview This document is based, at least in part, on the identification of volatile and nonvolatile organic compounds that contribute to the flavor and aroma of chocolate, and the development of methods for combining those 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 methods disclosed herein reduce much of the risk and variability associated with traditional chocolate production, which can vary by region, farm, or year. In some cases, one or more components (e.g., at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, or 100% of the compounds) can be highly defined (e.g., by lot analysis). In some cases, one or more components (e.g., at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, or 100% of the volatile or nonvolatile organic compounds) can be highly pure (e.g., at least 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, or 99.9% pure). The methods disclosed herein also provide infinite reproducibility of recipes not possible with traditional manufacturing methods. Furthermore, the methods described herein allow for unique flexibility in optimizing the flavor, aroma, and texture of chocolate, significantly reducing or even eliminating the possibility that the resulting chocolate will contain harmful or undesirable components. Furthermore, the methods disclosed herein differ from currently existing methods in that they are rapid, reproducible, and cost-effective.

[0005] In a first aspect, this document provides a method for treating a plant-based solid substrate comprising: 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, (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 ...1-hexanol, 2-ethyl-1-hexanol, 2-ethyl-1-hexanol, 2-ethyl-1-hexanol, 2-ethyl-1-hexanol, 2-ethyl-1-hexanol, 2-ethyl-1-hexanol, 2-ethyl-1-hexanol, 2-ethyl-1-hexanol, 2-ethyl ethylene-6-methylpyrazine, 2-isobutyl-3-methoxypyrazine, 2-isopropyl-5-methyl-2-hexenal, 2-methylbutyraldehyde, 2-methylfuran, 2-methyl-1-butanol, 2-octanol, 2-octanone, 2-pentanol, 2-phenyl-2-butenal, 2-phenylpropionaldehyde, 3,4-hexanedione, 3,5-diethyl-2-methylpyrazine, 3-methyl-1,2-cyclopentanedione, 3-octanone, 4,5-dimethyl-2-ethyl-3-thiazoline, 4-ethylguaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-methyl-2-phenyl-2-pentenal, 4-methyl-5-thiazoleethanol, 4'-methylacetophenone, 4-methylguaiacol, 5-methylfurfural, 6-propyl-5,6-dihydropyran-2-one, acetic acid, amyl acetate, anethole, benzyl alcohol, β-damascenone, damascenone, δ-decalactone, δ-octalactone, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate, ethyl butanoate, ethyl isobutyrate, ethyl isovalerate, eugenol, furfuryl acetate, furfuryl propionate, geraniol, hexyl isobutyrate, isoamyl benzoate, isoamyl butyrate, isoamyl phenylacetate, isopropenylpyrazine, linalool oxide, methional, methyl 2-thiofuroate, methyl butyrate, methyl p-anisate, The present invention features a chocolate replica containing one or more volatile organic compounds (VOCs) (e.g., one or more isolated VOCs) and one or more non-volatile compounds (e.g., one or more isolated non-volatile compounds), including at least one of methyl phenylacetate, ocimene, octanal, p-cresol, phenol, phenylacetic acid, prenyl benzoate, propanol, propenal, 2-propyl furoate, pyridine, syringol, tetrahydrofurfuryl phenylacetate, trans-2-nonenal, and tricyclodecenyl isobutyrate.

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

[0007] The plant-based solid substrate can be derived from fruit or vegetable seeds. The fruit or vegetable seed can be derived from a fruit or vegetable selected from the group consisting of apple, breadfruit, breadnut, cashew, citrus, colocynth, date, date palm, guava, grape, jackfruit, Indian mangosteen, loofah, mango, moringa, melon, olive, papaya, pumpkin, squash, gourd, paradise nut, Spanish lime, seje, tomato, walnut, watermelon, cranberry, raspberry, blueberry, strawberry, blackberry, pomegranate, kiwi, cantaloupe, cantaloupe, honeydew, passion fruit, star fruit, tomatillo, dragon fruit, soursop, calamansi, okra, cucumber, bell pepper, eggplant, pear, cherimoya, pineapple, quince, bilberry, thistle (nyger), green bean, and combinations thereof.

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

[0009] The plant-based solid substrate may comprise processed fruit or fruit products. The fruit or fruit product may be selected apples, banana fruits, banana leaves, banana pseudostems, breadfruit, breadnuts, cashew nuts, cashew by-products, citrus pulp, citrus fruits, citrus seed meal, citrus molasses, citrus pulp, colocynth, date molasses, date palm leaves, date stalks, date palm fruits, guava, grape seed oil meal, jackfruit, Indian mangosteen, loofah, 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 juice, pumpkins, squash, gourds, paradise nuts, Spanish limes, cejer, tomato fruits, tomato leaves, tomato crop residue, tomato seed cake, cake), walnuts, watermelon forage, watermelon fruit, watermelon oil meal, and combinations thereof.

[0010] The plant-based solid substrate can include processed legumes, legume by-products, or legume seeds. Legumes, legume by-products, or legume seeds include African locust bean, African yam bean, bambara barnut crop residues and straw, black gram, bambara barnut pods, bambara barnut shells, bambara barnut residues, blue lupine seeds, bambara barnut seeds, butterfly pea, carob, kidney bean, centro, common vetch, chickpea, cowpea seeds, broad bean, grass pea, guar forage, guar seeds, guar meal, guanacaste, hairy vetch, horse gram, jack bean, hyacinth bean, lima bean, lentil, mat bean, mung bean, narbon vetch vetch, pea by-products, peanut seeds, pea protein concentrate, peanut skins, pea seeds, pigeon pea seeds, peanut forage, prickly sesban, peanut hulls, purple vetch, peanut meal, American albizia, rice beans, sesban, soybean seeds, soybeans, jack beans, soybean forage, Syrian mesquite, soybean meal, tamarind, tamarugo, Mucuna pruriens, white lupin seeds, winged beans, yellow lupin seeds, and combinations thereof.

[0011] The plant-based solid substrate can comprise processed oil plants, oil plant by-products, or oil plant seeds. The oil plants, oil plant by-products, or oil plant seeds can include 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 beans, castor bean seeds, castor bean oil meal, castor bean by-products, cotton straw, cotton crop residues, Ceylon ironwood, chia seeds, cocoa butter, cottonseed hulls, cottonseed meal, copra meal, coconut by-products, cress, elephant's bean seeds, elephant's bean oil meal, jack palm, dragon's loosestrife head), flax straw, flax crop by-products, grape seeds, grape seed oil meal, hemp, jatropha kernel meal, jatropha by-products, jojoba, kapok, kenaf, karanja, kusum, linseed meal, loofah, linseed, macadamia, moringa, mawa, mustard oil meal, mustard bran, corn germ meal, corn germ, neem, niger, oil palm leaves, oil palm crop residues, olive oil cake, olive oil by-products, oil palm kernel, palm kernel meal, groundnut seeds, palm oil mill effluent, groundnut husks, palm compressed fibre, pinto peanuts, groundnut forage, ke The vegetable oil may be selected from the group consisting of peanuts, peanut hulls, pumpkins, squash, gourds, peanut meal, rapeseed forage, rapeseed hulls, rapeseed meal, rapeseed, rubber, safflower seeds, safflower oil meal, sal seeds, sal oil meal, soybean meal, soybean seeds, sedge, sunflower, sesame seeds, sesame oil meal, shea butter, shea kernels, cowpea, sunflower forage, sunflower crop residue, sunflower hulls, sunflower sifting, sunflower meal, sunflower seeds, soybeans, soybean forage, soybean hulls, tung currant, tomato seed cake, walnuts, watermelon seeds, watermelon oil meal, and combinations thereof.

[0012] The plant-based solid substrate can include processed grains or grain products such as atella, barley distillers by-products, broken rice, polished rice, barley grain, brown rice, brewer's grains, barnyard millet grain, corn gluten feed, corn distillers grain, corn gluten meal, ear corn, finger millet grain, foxtail millet grain, fonio grain, corn bran, corn meal, maize green forage, corn cob, corn stover, corn germ meal, corn germ, malt culm, corn kernel, millet husk, oat husk, oat millet feed, oats, pearl millet grain, millet grain, quinoa, red oats oat grain, rice protein concentrate, rice bran, rice by-products, rough rice, rice hulls, rye grain, rye by-products, sorghum by-products, starch, sorghum grain, teff grain, triticale, Venezuela grass, wheat, wheat germ, wheat bran, wheat grain, wheat distillers grains, wheat shorts, wheat middlings, feed flour, and combinations thereof.

[0013] The chocolate replica can contain from about 0.5 wt% to about 30 wt% of the solid substrate, from about 30 wt% to about 50 wt% of the solid substrate, or from about 50 wt% to about 70 wt% of the solid substrate.

[0014] The one or more VOCs can include one or more 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 be 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 The one or more VOCs may include at least one 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.

[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 about 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] Chocolate replica contains 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-methylbutyl isovalerate, 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, β-ionone, butyl acetate, butyric acid, decanal, diethyl succinate The composition may further comprise at least one VOC selected from the group consisting of methyl methyl acrylate, dimethyl trisulfide, ethyl benzoate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl lactate, ethyl laurate, ethyl octanoate, ethyl phenylacetate, furfural, γ-nonalactone, γ-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. The one or more non-volatile compounds may be 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 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, 2-furoic acid, 3,The composition may include at least one compound selected from the group consisting of 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, sotolon, vanillic acid, syringic acid, vanillin, syringaldehyde, cinnamic acid, maltol, and maple furanone.

[0017] The chocolate replica may further comprise sugar, fat, seed meal, amino acids, salt, and root powder. The chocolate replica may comprise 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 wt% solid substrate, about 0 to 75 wt% sugar, about 5 to 50 wt% fat, about 0 to 30 wt% seed meal, about 0 to 3 wt% amino acids, about 0 to 1.5 wt% salt, and about 0 to 5 wt% root powder.

[0018] In another aspect, this document features a method for preparing a plant-based solid substrate from ground food stream waste product. The method can include mixing the ground food stream waste product with a caustic and water at a pressure of 0 to 10 bar to produce 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 produce a mixture; grinding the mixture to obtain particles having a size of less than about 75 micrometers; and sieving the particles to produce a solid substrate. The food stream waste can include fruit or vegetable seeds. The food stream waste can consist essentially of fruit or vegetable seeds. The fruit or vegetable seeds may be derived from a fruit or vegetable selected from the group consisting of apple, breadfruit, breadnut, cashew, citrus, colocynth, date, date palm, guava, grape, jackfruit, Indian mangosteen, loofah, mango, moringa, melon, olive, papaya, pumpkin, squash, gourd, paradise nut, Spanish lime, ceja, tomato, walnut, watermelon, and combinations thereof. The fruit or vegetable seeds may be grape seeds. The caustic may include sodium hydroxide, potassium carbonate, sodium carbonate, calcium hydroxide, potassium bicarbonate, or potassium hydroxide. The mixing step may include high-shear mixing at a temperature of about 70°C to about 80°C for about 15 to 60 minutes to produce a ground preparation having a pH of about 8.0 to about 8.5. The mixing step can include high shear mixing for about 30 minutes at a temperature of about 75°C to produce a milled preparation having a pH of about 8.0 to about 8.5. The drying step can include tray drying, spray drying, drum drying, falling film evaporation, freeze drying, vacuum drying, or a combination thereof. The one or more vegetable oils can 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.The grinding step can include using a stone corundum mill or a colloid mill at a temperature of less than about 65° C. The sieving step can include passing the particles through a 100 micrometer sieve. The method can 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 waste product in the ground food stream.

[0019] In another aspect, this document features a method for preparing a plant-based solid substrate from food stream waste, the method including: mixing food stream waste with a caustic and water at a pressure of 0 to 10 bar to produce a preparation having a pH of about 7.5 to about 10.5; separating the preparation into a liquid fraction and a solid fraction; separately roasting the solid fraction and the liquid fraction; grinding the roasted solid fraction; combining the ground roasted solid fraction with the roasted liquid fraction and one or more vegetable oils to produce a mixture; grinding the mixture to produce particles having a size of less than 75 micrometers; and sieving the particles to produce a solid substrate. The food stream waste can include fruit or vegetable seeds. The food stream waste can consist essentially of fruit or vegetable seeds. The fruit or vegetable seeds can be derived from a fruit or vegetable selected from the group consisting of apple, breadfruit, breadnut, cashew, citrus, colocynth, date, date palm, guava, grape, jackfruit, Indian mangosteen, loofah, mango, moringa, melon, olive, papaya, pumpkin, squash, gourd, paradise nut, Spanish lime, ceja, tomato, walnut, watermelon, and combinations thereof. The fruit or vegetable seeds can be grape seeds. The method can further include removing unwanted plant material from waste in the food stream prior to the blending step. The blending step can include high-shear blending for about 15 to 60 minutes at a temperature of about 70°C to about 80°C to produce a preparation having a pH of about 8.0 to about 8.5. The mixing step can include high shear mixing for about 30 minutes at a temperature of about 75°C to produce a preparation having a pH of about 8.0 to about 8.5. The method can include air-roasting the solid fraction and dry-roasting the liquid fraction. The milling step can include using a bar mill, blade mill, hammer mill, stone mill, jet mill, air classifying mill, or high impact mill.The one or more vegetable oils can 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. The grinding step can include using a stone corundum mill or a colloid mill at a temperature of less than 65°C. The sieving step can include passing the particles through a 100 micrometer sieve. The method can 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] In another aspect, this document features a method for preparing a plant-based solid substrate from food stream waste, the method including: mixing the food stream waste with a caustic solution and water at a pressure of 0 to 10 bar to produce 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; grinding the roasted preparation; combining the ground roasted preparation with one or more vegetable oils, sugars, salts, seed meals or flours, amino acids, or other non-volatile compounds to produce a slurry; pumping the slurry through a particle size reduction device; and purifying the slurry to produce a solid substrate having particles less than about 25 to 30 micrometers in size. The food stream waste can include fruit or vegetable seeds. The food stream waste can consist essentially of fruit or vegetable seeds. The fruit or vegetable seeds can be derived from a fruit or vegetable selected from the group consisting of apple, breadfruit, breadnut, cashew, citrus, colocynth, date, date palm, guava, grape, jackfruit, Indian mangosteen, loofah, mango, moringa, melon, olive, papaya, pumpkin, squash, gourd, paradise nut, Spanish lime, ceja, tomato, walnut, watermelon, and combinations thereof. The fruit or vegetable seeds can be grape seeds. The method can further include removing unwanted plant material from waste in the food stream prior to the mixing step. The mixing step can include mixing for about 15 to 180 minutes at a temperature of about 70°C to about 80°C to produce a preparation having a pH of about 8.0 to about 9.0. The mixing step can include mixing for about 30 to 120 minutes at a temperature of about 75°C to produce a preparation having a pH of about 8.0 to about 9.0. The drying step can include tray drying, spray drying, drum drying, or vacuum drying. The method can include separating the preparation into solid and liquid fractions prior to the drying step, and said drying step includes drying the solid fraction separately from the liquid fraction.The one or more enzymes may include cellulase, tannase, pectinase, xylase, or hemicellulose. The roasting step may include convection roasting, conduction roasting, infrared roasting, or a combination thereof. The grinding step may include the use of a crushing 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 one or more of corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipe oil, mango kernel oil, palm kernel oil, canola oil, and safflower oil. The one or more sugars may include one or more of sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol, rhamnose, ribose, sorbitol, xylose, and lactose. The one or more salts may include one or more of sodium chloride, potassium chloride, magnesium chloride, and sea salt. The one or more seed meals or flours can include one or more of sunflower meal or flour, coconut meal or flour, almond meal or flour, pecan meal or flour, hazelnut meal or flour, walnut meal or flour, pistachio meal or flour, cashew meal or flour, peanut meal or flour, canola meal or flour, safflower meal or flour, palm kernel meal or flour, mango kernel meal or flour, chia meal or flour, pumpkin seed meal or flour, Brazil nut meal or flour, macadamia nut meal or flour, chestnut meal or flour, flax meal or flour, hemp meal or flour, and tiger nut meal or flour.The one or more amino acids can include one or more of 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 serine. The one or more other non-volatile compounds can include at least one compound selected from the group consisting of fructose, glucose, lactose, galactose, sucrose, xylose, lactic acid, citric acid, tartaric acid, nicotinic acid, pyridine, 2,3,5,6-tetramethylpyrazine, sotolon, vanillic acid, syringic acid, vanillin, syringaldehyde, cinnamic acid, maltol, and maple furanone. The combining step can include mixing at a temperature of about 35° C. The size reduction device can be a continuous rotor stator particle size reducer.

[0021] In yet another aspect, this document features 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 reference chocolate, the chocolate replica does not contain cocoa beans or processed cocoa beans, and the one or more VOCs are selected from the group consisting of 2,3-diethylpyrazine, ... , 2,3-pentanedione, 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, (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-octanone, 2-pentanol, 2-phenyl-2-butenal , 2-phenylpropionaldehyde, 3,4-hexanedione, 3,5-diethyl-2-methylpyrazine, 3-methyl-1,2-cyclopentanedione, 3-octanone, 4,5-dimethyl-2-ethyl-3-thiazoline, 4-ethylguaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-methyl-2-phenyl-2-pentenal, 4-methyl-5-thiazoleethanol, 4'-methylacetophenone, 4-methylguaiacol, 5-methylfurfural, 6-propyl-5,6-Dihydropyran-2-one, acetic acid, amyl acetate, anethole, benzyl alcohol, β-damascenone, damascenone, δ-decalactone, δ-octalactone, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate, ethyl butanoate, ethyl isobutyrate, ethyl isovalerate, eugenol, furfuryl acetate, furfuryl propionate, geraniol, hexyl isobutyrate, isoamyl benzoate, isoamyl butyrate, isoamyl phenylacetate, isopropenylpyrazine, linalool oxide, methional, methyl 2-thiofuroate, methyl butyrate, The compound contains at least one compound selected from the group consisting of methyl p-anisate, methyl phenylacetate, ocimene, octanal, p-cresol, phenol, phenylacetic acid, prenyl benzoate, propanol, propenal, 2-propyl furoate, pyridine, syringol, tetrahydrofurfuryl phenylacetate, trans-2-nonenal, and tricyclodecenyl isobutyrate.

[0022] The one or more VOCs can 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 be 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 The one or more VOCs may include at least one 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.

[0023] The one or more VOCs may be 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-methylbutyl isovalerate, 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, β-ionone, butyl acetate, butyric acid, decanal, diethyl succinate The composition may further comprise at least one compound selected from the group consisting of methyl methyl acrylate, dimethyl trisulfide, ethyl benzoate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl lactate, ethyl laurate, ethyl octanoate, ethyl phenylacetate, furfural, γ-nonalactone, γ-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 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, cytidipine 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, glutamine 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, 2-furoic acid, 3,The composition may include at least one compound selected from the group consisting of 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, sotolon, vanillic acid, syringic acid, vanillin, syringaldehyde, cinnamic acid, maltol, and maple furanone.

[0025] The chocolate replicas may contain, per kg, one or more of the following: 0.0001 μg to 10 mg of propenal; 0.1 μg to 6 g of acetic acid; 100 μg to 50 mg of 4-methyl-5-thiazoleethanol; 0.00001 μg to 25 mg of 4-methylguaiacol; 0.01 μg to 20 mg of 3-methylbutyraldehyde; 100 μg to 170 mg of (E)-anethole; 0.0001 μg to 150 mg of anethole; 1 μg to 18 mg of ocimene; 0.0001 μg to 5 mg of furfuryl mercaptan; 0.001 μg to 15 mg of 3,4-hexanedione; 0.0001 μg to 20 mg of 3-methyl-1,2-cyclopentanedione; 0.001 μg to 8 mg of 6-propyl-5,6-dihydropyran-2-one; 0.0001 μg to 9 mg of 2-ethyl-3,5-dimethylpyrazine; 0.0001 μg to 9 mg of 2-ethyl-3,6-dimethylpyrazine; 0.0001 μg to 9 mg of 2-ethyl-5-methylpyrazine; 0.0001 μg to 7 mg of 2-ethylene-6-methylpyrazine; 0.00001 μg to 12 mg of 4,5-dimethyl-2-ethyl-3-thiazoline; 0.000001 μg to 10 mg of β-damascenone; 1 μg to 125 mg of ethyl butanoate; 1 μg to 13 mg of linalool oxide; 0.0001 μg to 8 mg of phenol; 1 μg to 15 mg of phenylacetic acid; 1 μg to 175 mg of propanol; 1 μg to 510 mg of vanillyl ethyl ether; 1 μg to 505 mg of propionic acid; 0.0001 μg to 40 mg of valeric acid; 0.01 μg to 10 mg of 1-heptanol; 0.00001 μg to 30 mg of 2-ethyl-1-hexanol; 0.001 μg to 8 mg of 2-methyl-1-butanol; 0.001 μg to 18 mg of 2-octanol; 0.00001 μg to 5 mg of 2-pentanol; 0.00001 μg to 30 mg of 4-ethylguaiacol; 1 μg to 180 mg of benzyl alcohol; 100 μg to 100 mg of eugenol; 1 μg to 30 mg of geraniol; 0.001 μg to 10 mg of p-cresol; 0.001 μg to 5 mg of 2-isopropyl-5-methyl-2-hexenal; 1 μg to 50 mg of 2-methylbutyraldehyde; 0.001 μg to 15 mg of 2-phenyl-2-butenal; 0.001 μg to 8 mg of 2-phenylpropionaldehyde; 0.01 μg to 20 mg of 4-methyl-2-phenyl-2-pentenal; 1 μg to 10 mg of octanal; 1 μg to 3 mg of trans-2-nonenal; 0.00001 μg to 550 mg of vanillin propylene glycol acetal; 100 μg to 180 mg of amyl acetate; 1 μg to 35 mg of ethyl 2-methylbutyrate; 1 μg to 10 mg of ethyl 3-phenylpropionate; 1 μg to 5050 mg of ethyl acetate; 1 μg to 20 mg of ethyl isobutyrate; 1 μg to 32 mg of ethyl isovalerate; 1 μg to 60 mg of furfuryl acetate; 0.001 μg to 4 mg of furfuryl propionate; 1 μg to 32 mg of hexyl isobutyrate; 1 μg to 15 mg of isoamyl benzoate; 1 μg to 70 mg of isoamyl butyrate; 1 μg to 22 mg of isoamyl phenylacetate; 0.01 μg to 5 mg of methyl 2-thiofuroate; 100 μg to 40 mg of methyl butyrate; 1 μg to 12 mg of methyl p-anisate; 1 μg to 53 mg of methyl phenylacetate; 1 μg to 32 mg of prenyl benzoate; 1 μg to 3 mg of propyl 2-furoate; 1 μg to 110 mg of tetrahydrofurfuryl phenylacetate; 100 μg to 500 mg of tricyclodecenyl isobutyrate; 0.0001 μg to 30 mg of 2-methylfuran; 100 μg to 8 mg of 5-methylfurfural; 0.001 μg to 100 mg of 4-hydroxy-2,5-dimethyl-3(2H)-furanone; 0.00001 μg to 45 mg of 2,3-butanedione; 100 μg to 14 mg of 2,3-pentanedione; 0.01 μg to 20 mg of 2-octanone; 0.0001 μg to 20 mg of 3-octanone; 0.001 μg to 12 mg of 4'-methylacetophenone; 0.01 μg to 25 mg of 5-methyl-2-hepten-4-one; 0.01 μg to 55 mg of acetoin; 100 μg to 14 mg of coffee furanones; 0.000001 μg to 10 mg of damascenone; 1 μg to 30 mg of δ-decalactone; 1 μg to 25 mg of δ-octalactone; 0.00001 μg to 8 mg of syringol; 0.0001 μg to 10 mg of 2,3,5-trimethyl-6-ethylpyrazine; 0.00001 μg to 10 mg of 2,3-diethylpyrazine; 0.00001 μg to 5 mg of 2-ethoxy-3-methylpyrazine; 0.0001 μg to 9 mg of 2-ethyl-6-methylpyrazine; 0.001 μg to 5 mg of 2-isobutyl-3-methoxypyrazine; 0.001 μg to 15 mg of 2-methoxypyrazine; 0.001 μg to 4 mg of 3,5-diethyl-2-methylpyrazine; 1 μg to 12 mg of isopropenylpyrazine; 0.01 μg to 10 pyrazine; 0.00001 μg to 6 mg of 2-acetylpyridine; 0.01 μg to 5 mg of pyridine; 1 μg to 3 mg of indole; 0.0001 μg to 8 mg of methional; and 0.0001 μg to 10 mg of 2,4,5-trimethylthiazole.

[0026] The chocolate replica may further comprise a plant-based solid substrate, which may be derived from waste in the food stream.

[0027] In another aspect, this document features a chocolate replica containing one or more volatile organic compounds (VOCs); and one or more non-volatile compounds; where a) the one or more VOCs include at least one VOC that is not present in a corresponding reference chocolate, b) the one or more VOCs do not include at least one VOC that is present in the corresponding reference 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 the corresponding reference chocolate, or e) the one or more non-volatile compounds do not include at least one non-volatile compound that is present in the corresponding reference chocolate.

[0028] In some cases, the one or more VOCs include at least one VOC that is not present in the corresponding reference chocolate. In some cases, the one or more VOCs do not include at least one VOC that is present in the corresponding reference 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 the corresponding reference chocolate. In some cases, the one or more non-volatile compounds may not include at least one non-volatile compound that is present in the corresponding reference chocolate.

[0031] In some cases, one or more VOCs are 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, phenylacetal, Dehyde, benzyl acetate, trans,trans(trans,tran)-2,4-decadienal, benzyl alcohol, 4-methyl-2-phenyl-2-pentenal, isoamyl phenylacetate, dibutyl maleate, vanillyl ethyl ether, 2-methylfuran, 2,3-butanedione, ethyl isovalerate, amyl acetate, ethyl hexanoate, isoamyl butyrate, 3-mercapto-2-butanone, 2-ethylpyrazine, hexyl isobutyrate, 2-ethyl-3-methylpyrazine azine, 1-octen-3-ol, 2,3-diethyl-5-methylpyrazine, furfuryl acetate, 2-acetylpyridine, acetophenone, geranyl acetate, phenethyl acetate, ethyl laurate, maltol, γ-nonalactone, ethyl cinnamate, tetrahydrofurfuryl phenylacetate, ethyl acetate, isobutyl acetate, butyl acetate, pyridine, 2-pentylfuran, isoamyl isobutyrate, 2-methylbutyl isovalerate, ethyl lactate, 2-isopropyl-5-methyl-2-hexyl Cenal, nonanal, ethyl octanoate, isopropenylpyrazine, trans-2-nonenal, 2-undecanone, ethyl decanoate, methyl phenylacetate, damascenone, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, γ-decalactone, vanillin, 2-methylbutyraldehyde, 1-propanol, hexanal, 2-heptanone, amyl alcohol, hexyl acetate, 1-octen-3-one, ethyl heptanoate, 2,4,5-Trimethylthiazole, 2-ethoxy-3-methylpyrazine, 1-heptanol, decanal, linalool, γ-valerolactone, ethyl benzoate, 4'-methylacetophenone, geraniol, phenethyl alcohol, methyl 2-pyrrolyl ketone, p-cresol, δ-decalactone, vanillin propylene glycol acetal, isovaleraldehyde, ethyl butyrate, 2-pentanol, limonene, 3-octanone, 2-octanone, 2-heptanol, 2,3-dimethylpyrazine, dimethyl trisulfide, 2-octanol, linalool oxide, 2,3-diethylpyrazine, 2-nonanol, 1-octanol, 2-acetyl-5-methylfuran, diethyl succinate, methyl salicylate, methyl 2-thiofuroate, 2-phenyl-2-butenal, isoamyl benzoate , 5-methyl-2-phenyl-2-hexenal, massoialactone, 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 phenylacetate, geranylacetone, guaiacol, β-ionone, δ-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 do not include at least one compound selected from the group consisting of 2,3-pentanedione, coffee furanone, 2,6-dimethylpyrazine, benzyl acetate, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, acetophenone, hexanal, 1-octen-3-one, 1-heptanol, decanal, γ-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.5-Dimethylpyrazine, Isobutyraldehyde, 2-Isopropyl-3-methoxypyrazine, 2,3-Diethyl-5-methylpyrazine, 2,4,5-Trimethylthiazole, 2-Methoxypyrazine, Guaiacol, Furfural, Ethyl Benzoate, Massoialactone, γ-Nonalactone, δ-Octalactone, δ-Decalactone, γ-Decalactone, 2-Nonanone, Phenethyl Acetate, 2-Pentylfuran, 1-Octen-3-ol, Phenylacetaldehyde, Phenylacetic Acid Isoalactone The VOCs may be free of at least one compound selected from the group consisting of methyl methyl ether, 2-phenylpropionaldehyde, tetrahydrofurfuryl phenylacetate, octanal, ethyl cinnamate, 2-heptanol, 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. In some cases, the one or more VOCs may be free of 1-methyl-1,2,3,6-tetrahydropyridine.

[0032] In some cases, the one or more VOCs can 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 can 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, rham ether, 3-carene, B-caryophyllene, 3-(Z)-hexenol, butyl butyrate, 3-mercaptohexanol, hexyl alcohol (hexanol), methyl benzoate, ethyl 2-methylbutyrate, and carvacrol.

[0033] 2,3-diethyl-5-methylpyrazine can be present in an amount less than about 0.23 mg / L. 2-ethylpyrazine can be present in an amount less than about 0.49 mg / L. 2-isopropyl-3-methoxypyrazine can be present in an amount less than about 0.02 mg / L. 2-Methoxy-4-vinylphenol can be present in an amount of at least 0.05 mg / L. 2-methylpyrazine can be present in an amount of at least 2.1 mg / L. 5-methylfurfural can be present in an amount less than about 0.6 mg / L. Amyl alcohol can be present in an amount of at least 2.5 mg / L. Butyric acid can be present in an amount less than about 2.0 mg / L. Difurfuryl ether can be present in an amount less than about 0.027 mg / L. Dimethyl trisulfide can be present in an amount less than about 0.0007 mg / L. Furfural can be present in an amount less than about 2.5 mg / L. Guaiacol can be present in an amount less than about 0.63 mg / L. Isobutyraldehyde can be present in an amount of at least 34 mg / L. Isovaleraldehyde can be present in an amount of at least 41 mg / L. Pyrrole can be present in an amount less than about 0.005 mg / L. 2,5-dimethylphenol can be present in an amount of at least about 0.004 mg / L. 2-acetyl-5-methylfuran can be present in an amount of at least about 0.5 mg / L. 2-methoxy-4-methylphenol can be present in an amount of at least about 0.00012 mg / L. Chocolate furanone can be present in an amount of at least about 50 mg / L. Diethyl succinate can be present in an amount of at least about 0.0004 mg / L. Ethyl 2-methylbutyrate can be present in an amount of at least about 0.002 mg / L. Ethyl decanoate can be present in an amount less than 3.0 mg / L. Ethyl laurate can be present in an amount of at least about 1.29 mg / L. γ-nonalactone can be present in an amount less than 0.63 mg / L. Isovaleric acid can be present in an amount of at least 0.7 mg / L. Syringol can be present in an amount less than 0.1 mg / L.Valeraldehyde may be present in an amount of at least about 0.6 mg / L.

[0034] In any of the above embodiments, the VOCs can include one or more of acids, alcohols, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes. In some cases, the VOCs can include one or more of acids, alcohols, aldehydes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, or terpenes. In some cases, the VOCs can include one or more of acids, alcohols, aldehydes, esters, furans, ketones, lactones, phenols, pyrazines, pyrroles, sugars or sugar alcohols, or sulfur compounds.

[0035] The VOCs can include one or more acids. The one or more acids can 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 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 can 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 can include one or more alcohols, such as 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- The alcohol may include at least one alcohol selected from the group consisting of nonanol, 1-heptanol, para-cresol, 1-decanol, 4-carbomethenol, carvacrol, eugenol, isoeugenol, phenylpropyl alcohol, hexanol, 2-ethyl-1-hexanol, benzyl alcohol, 1-propanol, geraniol, phenethyl alcohol, p-cresol, 2-pentanol, 2-octanol, 2-methyl-1-butanol, and 2,6-dimethoxyphenol. In some cases, the one or more alcohols are 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, methyl ... The composition may comprise at least one alcohol selected from the group consisting of methyl methyl ether, 4-ethylguaiacol, 2-methoxy-4-methylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 2,3-butanediol, hexyl alcohol (hexanol), par-cresol, 1-decanol, 4-carbomethenol, carvacrol, eugenol, isoeugenol, and phenylpropyl alcohol.In some cases, the one or more alcohols can 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 can include one or more aldehydes, such as 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, tolan. The composition may include at least one aldehyde selected from the group consisting of 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 are 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 The composition may comprise at least one aldehyde selected from the group consisting of 2-(E)-hexenal, 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 can include at least one aldehyde selected from the group consisting of vanillin, isobutyraldehyde, isovaleraldehyde, p-anisaldehyde, and valeraldehyde.

[0038] The VOC can include one or more amines. In some cases, the one or more amines can include at least one amine selected from the group consisting of 2-amino-1-naphthalenol, 2-methoxy-benzenamine, 5-amino-1-naphthol, N,N-dimethyl-ethanamine, and N,N-dimethyl-methylamine.

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

[0040] The VOC may comprise one or more esters, such as ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl anthranilate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl benzoate, hexyl acetate, ethyl phenylacetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, phenethyl acetate, ethyl octanoate, isoamyl phenylacetate, tetrahydrofurfuryl phenylacetate, neryl acetate, ethyl cinnamate, isobutyl acetate, benzyl acetate, and 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 phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, isoamyl benzoate, propyl 2-furoate, and methyl p-anisate.In some cases, the one or more esters are ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenylacetate, 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, proline, The ester may include at least one ester selected from the group consisting of furfuryl pionate, isoamyl phenylacetate, dibutyl maleate, ethyl isovalerate, amyl acetate, isoamyl butyrate, phenethyl acetate, ethyl cinnamate, tetrahydrofurfuryl phenylacetate, ethyl acetate, ethyl octanoate, ethyl decanoate, methyl phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, ethyl benzoate, methyl salicylate, methyl 2-thiofuroate, isoamyl benzoate, propyl-2-furoate, and methyl p-anisate. In some cases, the one or more esters can include at least one ester selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenylacetate, 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 can include at least about 0.01 mg / L of the ester.

[0041] The VOCs can include one or more furans, and the one or more furans can include at least one furan selected from the group consisting of 1-(2-furanyl)-ethanone, 2-(2-furanylmethyl)-5-methyl-furan, 2-(2-propenyl)-furan, 2-(methoxymethyl)-furan, 2,2′-methylenebis-furan, 2,5-dimethyl-furan, 2-[(methylthio)methyl]-furan, 2-acetyl-5-methylfuran, 2-ethylfuran, 2-furfuryl acetate, 2-methyl-furan, 2-pentylfuran, 2-vinylfuran, 3-furanmethanol, 3-methyl-furan, 5-methylfurfural, difurfuryl ether, furan, furaneol, furfural, furfuryl alcohol, and furfuryl propionate. The one or more furans can 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 can 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 can include one or more ketones, and the one or more ketones can include at least one ketone selected from the group consisting of 2,3-pentanedione, 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, filbert heptenone, alpha-ionone, and gamma-decalactone. The one or more ketones can comprise at least one ketone selected from the group consisting of β-ionone, maltol, 2,3-pentadione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, acetoin, α-ionone, 2-heptanone, damascenone, 2-undecanone, acetophenone, γ-valerolactone, 5-methyl-2-hepten-4-one, 2,3-butanedione, 3-mercapto-2-butanone, γ-nonalactone, γ-decalactone, 1-octen-3-one, 4′-methylacetophenone, methyl 2-pyrrolyl ketone, δ-decalactone, 3-octanone, 2-octanone, massoialactone, 2-nonanone, geranylacetone, and δ-octalactone. The one or more ketones can include at least one ketone selected from the group consisting of β-ionone, maltol, 2,3-pentanedione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, acetoin, α-ionone, 2-heptanone, damascenone, 2-undecanone, acetophenone, and γ-valerolactone. In some cases, the chocolate replica can include at least 0.03 mg / L of ketones.

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

[0044] The VOCs can include one or more phenols, and the one or more phenols can 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-methoxy-phenol, 2-methyl-phenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethyl-2-methoxy-phenol, 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 can 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 threobutane-2,3-diol acetal, and vanillyl ethyl ether. In some cases, the one or more phenols can 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 threobutane-2,3-diol acetal, and vanillyl ethyl ether. In some cases, the chocolate replica can include at least 4.6 mg / L of phenols.

[0045] The VOCs can include one or more pyrazines, and the one or more pyrazines can include at least one pyrazine 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, ethyl-pyrazine, isopropenylpyrazine, methylpyrazine, and pyrazine. The one or more pyrazines can 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 can 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 can include one or more pyridines. The one or more pyridines can include at least one pyridine selected from the group consisting of 1-methyl-1,2,3,6-tetrahydropyridine, 1-methyl-piperidine, 2-acetylpyridine, 2-methyl-pyridine, 3-ethylpyridine, 3-ethyl-pyridine, 3-methyl-pyridine, 3-propyl-pyridine, 3-pyridinol, and methyl nicotinate. The one or more pyridines can include at least one pyridine selected from the group consisting of 2-acetylpyridine, 3-ethylpyridine, and methyl nicotinate.

[0047] The VOCs can include one or more pyrroles. The one or more pyrroles can include at least one pyrrole selected from the group consisting of 1-(1H-pyrrol-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 can 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 can include pyrrole.

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

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

[0050] The VOCs can include one or more terpenes. The one or more terpenes can 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 can include at least one terpene selected from the group consisting of 3-carene, limonene, linalool, myrcene, and b-caryophyllene.

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

[0052] The VOC can include 2,7-dimethyl-oxepin.

[0053] VOCs include 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, 1-octanol, 2-heptanol, 1-isopropyl alcohol ... Butanol, para-cresol, 1-decanol, 4-carbomethenol, carvacrol, eugenol, isoeugenol, phenylpropyl alcohol, 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, ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl anthranilate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl benzoate, hexyl acetate, ethyl phenylacetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, phenethyl acetate ethyl octanoate, isoamyl phenylacetate, tetrahydrofurfuryl phenylacetate, 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, β-ionone, maltol, 2,3-pentanedione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, Acetoin, filbert heptenone, α-ionone, 2-heptanone, damascenone, 2-undecanone, massoialactone, γ-nonalactone, δ-octalactone, δ-decalactone, γ-decalactone, 2-nonanone, acetophenone, γ-valerolactone, 1-octen-3-one, methyl 2-pyrrolyl ketone, 3-mercapto-2-butanone, vanillin, vanillyl ethyl ether, rham ether, 2-pentylfuran, 2-methylfuran, nerol oxide, dimethyl trisulfide, methyl mercapten, 2,6- Dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-ethyl-3(5 or 6)-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-methoxypyrazine, 2-ethyl-6-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2,4,5-Trimethylthiazole, 3-carene, B-caryophyllene, (R)-(+)-limonene, linalool, myrcene, 5-methyl-2-hepten-4-one, hexanol, 4,5-dimethyl-2-ethyl-3-thiazoline, 2-ethyl-1-hexanol, 2-isobutyl-3-methoxypyrazine, furfuryl propionate, trans,trans-2,4-decadienal, benzyl alcohol, 4-methyl-2-phenyl-2-pentenal, dibutyl maleate, 2,3-butanedione, ethyl isovalerate, amyl acetate, isoamyl butyrate, 2-acetylpyridine, ethyl acetate, pyridine, 2-isopropyl-5-methyl-2-hexenal, methyl phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, γ-decalactone, 1- The composition may contain at least 20 compounds selected from the group consisting of 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, geranyl acetone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, valeric acid, and 3-phenylpropionic acid.

[0054] VOCs include 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, 1-octanol, 2-heptanol, 1-isopropyl alcohol ... Butanol, para-cresol, 1-decanol, 4-carbomethenol, carvacrol, eugenol, isoeugenol, phenylpropyl alcohol, 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, ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl anthranilate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl benzoate, hexyl acetate, ethyl phenylacetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, phenethyl acetate ethyl octanoate, isoamyl phenylacetate, tetrahydrofurfuryl phenylacetate, 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, β-ionone, maltol, 2,3-pentanedione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, Acetoin, filbert heptenone, α-ionone, 2-heptanone, damascenone, 2-undecanone, massoialactone, γ-nonalactone, δ-octalactone, δ-decalactone, γ-decalactone, 2-nonanone, acetophenone, γ-valerolactone, 1-octen-3-one, methyl 2-pyrrolyl ketone, 3-mercapto-2-butanone, vanillin, vanillyl ethyl ether, rham ether, 2-pentylfuran, 2-methylfuran, nerol oxide, dimethyl trisulfide, methyl mercapten, 2,6- Dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-ethyl-3(5 or 6)-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-methoxypyrazine, 2-ethyl-6-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2,4,5-Trimethylthiazole, 3-carene, B-caryophyllene, (R)-(+)-limonene, linalool, myrcene, 5-methyl-2-hepten-4-one, hexanol, 4,5-dimethyl-2-ethyl-3-thiazoline, 2-ethyl-1-hexanol, 2-isobutyl-3-methoxypyrazine, furfuryl propionate, trans,trans-2,4-decadienal, benzyl alcohol, 4-methyl-2-phenyl-2-pentenal, dibutyl maleate, 2,3-butanedione, ethyl isovalerate, amyl acetate, isoamyl butyrate, 2-acetylpyridine, ethyl acetate, pyridine, 2-isopropyl-5-methyl-2-hexenal, methyl phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, γ-decalactone, 1- The composition may contain at least 30 compounds selected from the group consisting of 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, geranyl acetone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, valeric acid, and 3-phenylpropionic acid.

[0055] VOCs include 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, 1-octanol, 2-heptanol, 1-isopropyl alcohol ... Butanol, para-cresol, 1-decanol, 4-carbomethenol, carvacrol, eugenol, isoeugenol, phenylpropyl alcohol, 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, ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl anthranilate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl benzoate, hexyl acetate, ethyl phenylacetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, phenethyl acetate ethyl octanoate, isoamyl phenylacetate, tetrahydrofurfuryl phenylacetate, 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, β-ionone, maltol, 2,3-pentanedione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, Acetoin, filbert heptenone, α-ionone, 2-heptanone, damascenone, 2-undecanone, massoialactone, γ-nonalactone, δ-octalactone, δ-decalactone, γ-decalactone, 2-nonanone, acetophenone, γ-valerolactone, 1-octen-3-one, methyl 2-pyrrolyl ketone, 3-mercapto-2-butanone, vanillin, vanillyl ethyl ether, rham ether, 2-pentylfuran, 2-methylfuran, nerol oxide, dimethyl trisulfide, methyl mercapten, 2,6- Dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-ethyl-3(5 or 6)-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-methoxypyrazine, 2-ethyl-6-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2,4,5-Trimethylthiazole, 3-carene, B-caryophyllene, (R)-(+)-limonene, linalool, myrcene, 5-methyl-2-hepten-4-one, hexanol, 4,5-dimethyl-2-ethyl-3-thiazoline, 2-ethyl-1-hexanol, 2-isobutyl-3-methoxypyrazine, furfuryl propionate, trans,trans-2,4-decadienal, benzyl alcohol, 4-methyl-2-phenyl-2-pentenal, dibutyl maleate, 2,3-butanedione, ethyl isovalerate, amyl acetate, isoamyl butyrate, 2-acetylpyridine, ethyl acetate, pyridine, 2-isopropyl-5-methyl-2-hexenal, methyl phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, γ-decalactone, 1- The composition may include at least 40 compounds selected from the group consisting of 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, geranyl acetone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, valeric acid, and 3-phenylpropionic acid.

[0056] VOCs include 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, 1-octanol, 2-heptanol, 1-isopropyl alcohol ... Butanol, para-cresol, 1-decanol, 4-carbomethenol, carvacrol, eugenol, isoeugenol, phenylpropyl alcohol, 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, ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl anthranilate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl benzoate, hexyl acetate, ethyl phenylacetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, phenethyl acetate ethyl octanoate, isoamyl phenylacetate, tetrahydrofurfuryl phenylacetate, 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, β-ionone, maltol, 2,3-pentanedione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, Acetoin, filbert heptenone, α-ionone, 2-heptanone, damascenone, 2-undecanone, massoialactone, γ-nonalactone, δ-octalactone, δ-decalactone, γ-decalactone, 2-nonanone, acetophenone, γ-valerolactone, 1-octen-3-one, methyl 2-pyrrolyl ketone, 3-mercapto-2-butanone, vanillin, vanillyl ethyl ether, rham ether, 2-pentylfuran, 2-methylfuran, nerol oxide, dimethyl trisulfide, methyl mercapten, 2,6- Dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-ethyl-3(5 or 6)-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-methoxypyrazine, 2-ethyl-6-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2,4,5-Trimethylthiazole, 3-carene, B-caryophyllene, (R)-(+)-limonene, linalool, myrcene, 5-methyl-2-hepten-4-one, hexanol, 4,5-dimethyl-2-ethyl-3-thiazoline, 2-ethyl-1-hexanol, 2-isobutyl-3-methoxypyrazine, furfuryl propionate, trans,trans-2,4-decadienal, benzyl alcohol, 4-methyl-2-phenyl-2-pentenal, dibutyl maleate, 2,3-butanedione, ethyl isovalerate, amyl acetate, isoamyl butyrate, 2-acetylpyridine, ethyl acetate, pyridine, 2-isopropyl-5-methyl-2-hexenal, methyl phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, γ-decalactone, 1- The composition may include at least 50 compounds selected from the group consisting of 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, geranyl acetone, 2,6-dimethoxyphenol, methyl p-anisate, propionic acid, valeric acid, and 3-phenylpropionic acid.

[0057] VOCs include 1-heptanol, 1-octanol, 1-octen-3-ol, 2,3-butanediol, 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,3-hexanedione, 2,3-pentanedione, 2,5-dimethylphenol, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-acetyl-1-methylpyrrole, 2-acetyl-5-methylfuran, 2-acetylpyridine, 2-acetylpyrrole, 2-ethoxy-3-methylpyrazine, 2-ethyl-1-hexanol, 2-ethyl-4- Hydroxy-5-methyl-3(2H)-furanone, 2-ethylfuran, 2-ethylpyrazine, 2-furfuryl acetate, 2-heptanol, 2-heptanone, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methylbutyl isovalerate, 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-nonanol, 2-nonanone, 2-octanol, 2-octanone, 2-pentenol ethanol, 2-pentylfuran, 2-phenyl-2-butenal, 2-phenylethanol, 2-phenylpropionaldehyde, 2-tridecanone, 2-undecanone, 3-ethylpyridine, 3-hexanone, 3-methylbutyric acid, 3-octanol, 3-octanone, 4-carbomerenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethylguaiacol, 4-hydroxy-5-methyl-3-furanone, 4-methyl-2-phenyl-2-pentenal, 4'-methylacetophenone, 4-vinylphenol, 5-methyl-2-phenyl-2- Hexenal, 5-methylfurfural, acetoin acetate, amyl acetate, amyl alcohol, benzaldehyde, benzyl acetate, benzyl alcohol, benzyl isovalerate, β-damascenone, β-ionone, butyl acetate, butyl alcohol, butyric acid, chocolate furanone, damascenone, decanal, δ-decalactone, δ-octalactone, diethyl disulfide, diethyl succinate, difurfuryl ether, dimethyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate,Ethyl benzoate, ethyl butanoate, ethyl butyrate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl maltol, ethyl myristate, ethyl octanoate, ethyl oleate, ethyl phenylacetate, ethyl salicylate, ethyl tiglate, ethyl valerate, eugenol, furaneol, furfural, furfuryl alcohol, furfuryl propionate, gamma-decalactone, gamma-decalactone, gamma-nonalactone, gamma-valerolactone, 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, isopropenyl pyrrolidone The composition may comprise at least 10 compounds selected from the group consisting of gin, isovaleraldehyde, isovaleric acid, limonene, linalool, maltol, massoialactone, methanethiol, methional, methyl 2-methylbutyrate, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl hexanoate, methyl nicotinate, methyl phenylacetate, 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] VOCs include 1-heptanol, 1-octanol, 1-octen-3-ol, 2,3-butanediol, 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,3-hexanedione, 2,3-pentanedione, 2,5-dimethylphenol, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-acetyl-1-methylpyrrole, 2-acetyl-5-methylfuran, 2-acetylpyridine, 2-acetylpyrrole, 2-ethoxy-3-methylpyrazine, 2-ethyl-1-hexanol, 2-ethyl-4- Hydroxy-5-methyl-3(2H)-furanone, 2-ethylfuran, 2-ethylpyrazine, 2-furfuryl acetate, 2-heptanol, 2-heptanone, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methylbutyl isovalerate, 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-nonanol, 2-nonanone, 2-octanol, 2-octanone, 2-pentenol ethanol, 2-pentylfuran, 2-phenyl-2-butenal, 2-phenylethanol, 2-phenylpropionaldehyde, 2-tridecanone, 2-undecanone, 3-ethylpyridine, 3-hexanone, 3-methylbutyric acid, 3-octanol, 3-octanone, 4-carbomerenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethylguaiacol, 4-hydroxy-5-methyl-3-furanone, 4-methyl-2-phenyl-2-pentenal, 4'-methylacetophenone, 4-vinylphenol, 5-methyl-2-phenyl-2- Hexenal, 5-methylfurfural, acetoin acetate, amyl acetate, amyl alcohol, benzaldehyde, benzyl acetate, benzyl alcohol, benzyl isovalerate, β-damascenone, β-ionone, butyl acetate, butyl alcohol, butyric acid, chocolate furanone, damascenone, decanal, δ-decalactone, δ-octalactone, diethyl disulfide, diethyl succinate, difurfuryl ether, dimethyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate,Ethyl benzoate, ethyl butanoate, ethyl butyrate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl maltol, ethyl myristate, ethyl octanoate, ethyl oleate, ethyl phenylacetate, ethyl salicylate, ethyl tiglate, ethyl valerate, eugenol, furaneol, furfural, furfuryl alcohol, furfuryl propionate, gamma-decalactone, gamma-decalactone, gamma-nonalactone, gamma-valerolactone, 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, isopropenyl pyrrolidone The composition may comprise at least 20 compounds selected from the group consisting of ethanol, isovaleraldehyde, isovaleric acid, limonene, linalool, maltol, massoialactone, methanethiol, methional, methyl 2-methylbutyrate, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl hexanoate, methyl nicotinate, methyl phenylacetate, 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] VOCs include 1-heptanol, 1-octanol, 1-octen-3-ol, 2,3-butanediol, 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,3-hexanedione, 2,3-pentanedione, 2,5-dimethylphenol, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-acetyl-1-methylpyrrole, 2-acetyl-5-methylfuran, 2-acetylpyridine, 2-acetylpyrrole, 2-ethoxy-3-methylpyrazine, 2-ethyl-1-hexanol, 2-ethyl-4- Hydroxy-5-methyl-3(2H)-furanone, 2-ethylfuran, 2-ethylpyrazine, 2-furfuryl acetate, 2-heptanol, 2-heptanone, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methylbutyl isovalerate, 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-nonanol, 2-nonanone, 2-octanol, 2-octanone, 2-pentenol ethanol, 2-pentylfuran, 2-phenyl-2-butenal, 2-phenylethanol, 2-phenylpropionaldehyde, 2-tridecanone, 2-undecanone, 3-ethylpyridine, 3-hexanone, 3-methylbutyric acid, 3-octanol, 3-octanone, 4-carbomerenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethylguaiacol, 4-hydroxy-5-methyl-3-furanone, 4-methyl-2-phenyl-2-pentenal, 4'-methylacetophenone, 4-vinylphenol, 5-methyl-2-phenyl-2- Hexenal, 5-methylfurfural, acetoin acetate, amyl acetate, amyl alcohol, benzaldehyde, benzyl acetate, benzyl alcohol, benzyl isovalerate, β-damascenone, β-ionone, butyl acetate, butyl alcohol, butyric acid, chocolate furanone, damascenone, decanal, δ-decalactone, δ-octalactone, diethyl disulfide, diethyl succinate, difurfuryl ether, dimethyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate,Ethyl benzoate, ethyl butanoate, ethyl butyrate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl maltol, ethyl myristate, ethyl octanoate, ethyl oleate, ethyl phenylacetate, ethyl salicylate, ethyl tiglate, ethyl valerate, eugenol, furaneol, furfural, furfuryl alcohol, furfuryl propionate, gamma-decalactone, gamma-decalactone, gamma-nonalactone, gamma-valerolactone, 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, isopropenyl pyrrolidone The composition may comprise at least 30 compounds selected from the group consisting of ethanol, isovaleraldehyde, isovaleric acid, limonene, linalool, maltol, massoialactone, methanethiol, methional, methyl 2-methylbutyrate, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl hexanoate, methyl nicotinate, methyl phenylacetate, 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] VOCs include 1-heptanol, 1-octanol, 1-octen-3-ol, 2,3-butanediol, 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,3-hexanedione, 2,3-pentanedione, 2,5-dimethylphenol, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-acetyl-1-methylpyrrole, 2-acetyl-5-methylfuran, 2-acetylpyridine, 2-acetylpyrrole, 2-ethoxy-3-methylpyrazine, 2-ethyl-1-hexanol, 2-ethyl-4- Hydroxy-5-methyl-3(2H)-furanone, 2-ethylfuran, 2-ethylpyrazine, 2-furfuryl acetate, 2-heptanol, 2-heptanone, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methylbutyl isovalerate, 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-nonanol, 2-nonanone, 2-octanol, 2-octanone, 2-pentenol ethanol, 2-pentylfuran, 2-phenyl-2-butenal, 2-phenylethanol, 2-phenylpropionaldehyde, 2-tridecanone, 2-undecanone, 3-ethylpyridine, 3-hexanone, 3-methylbutyric acid, 3-octanol, 3-octanone, 4-carbomerenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethylguaiacol, 4-hydroxy-5-methyl-3-furanone, 4-methyl-2-phenyl-2-pentenal, 4'-methylacetophenone, 4-vinylphenol, 5-methyl-2-phenyl-2- Hexenal, 5-methylfurfural, acetoin acetate, amyl acetate, amyl alcohol, benzaldehyde, benzyl acetate, benzyl alcohol, benzyl isovalerate, β-damascenone, β-ionone, butyl acetate, butyl alcohol, butyric acid, chocolate furanone, damascenone, decanal, δ-decalactone, δ-octalactone, diethyl disulfide, diethyl succinate, difurfuryl ether, dimethyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate,Ethyl benzoate, ethyl butanoate, ethyl butyrate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl isobutyrate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl maltol, ethyl myristate, ethyl octanoate, ethyl oleate, ethyl phenylacetate, ethyl salicylate, ethyl tiglate, ethyl valerate, eugenol, furaneol, furfural, furfuryl alcohol, furfuryl propionate, gamma-decalactone, gamma-decalactone, gamma-nonalactone, gamma-valerolactone, 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, isopropenyl pyrrolidone The composition may comprise at least 40 compounds selected from the group consisting of gin, isovaleraldehyde, isovaleric acid, limonene, linalool, maltol, massoialactone, methanethiol, methional, methyl 2-methylbutyrate, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl hexanoate, methyl nicotinate, methyl phenylacetate, 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] VOCs include 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-hexanedione, 2,3-pentanedione, 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, β-damascenone, β-ionone, butyric acid, chocolate furanone, and δ-decalactone. , δ-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, γ-decalactone, γ-nonalactone, geranyl acetate, guaiacol, isoamyl alcohol, isobutyraldehyde, isoeugenol, isopropenylpyrazine, isovaleraldehyde, isovaleric acid, maltol, massoialactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole, sotolon, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether.

[0062] VOCs include isovaleric acid, 2-methylbutyric acid, butyric acid, cinnamic acid, propanoic acid, 3-phenylpropionic acid, amyl alcohol, phenylmethanol (benzyl alcohol), isoamyl alcohol, 1-decanol, 3-(Z)-hexenol, furaneol, 2-nonanol, 1-heptanol, 2-methoxy-4-vinylphenol, carvacrol, 3-mercaptohexanol, para-cresol, hexyl alcohol (hexanol), 1-octanol, isovaleraldehyde, and vanilla. Cocoa hexenal, benzaldehyde, vanillin erythro- and threo-butane-2,3-diol acetal, nonanal, valeraldehyde, 2-phenyl-2-butenal, 2-methylbutyraldehyde, decanal, isodihydrolavandulal, 2-methylbutyl isovalerate, ethyl lactate, ethyl laurate, methyl butyrate, isoamyl acetate, methyl para-anisate, ethyl heptanoate, ethyl 2-methylbutyrate, ethyl 2-methylbutyrate, butyl butyrate, isobutyl acetate , butyl acetate, isoamyl isobutyrate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl 3-hydroxybutanoate, ethyl phenylacetate, benzyl acetate, ethyl butyrate, diethyl succinate, ethyl hexanoate, hexyl isobutyrate, hexyl acetate, methyl benzoate, furfuryl acetate, geranyl acetate, acetoin acetate, coffee furanone, maltol, γ-valerolactone, ethyl maltol, acetoin, β-ionone, 2,3-hexanedione, 2-heptanone, 2-undecanone, α-ionone , 2,3-pentanedione, damascenone, acetophenone, vanillyl ethyl ether, rham 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, β-caryophyllene, 3-carene, and myrcene.

[0063] VOCs include isovaleric acid, 2-methylbutyric acid, butyric acid, cinnamic acid, propanoic acid, 3-phenylpropionic acid, amyl alcohol, phenylmethanol (benzyl alcohol), isoamyl alcohol, 1-decanol, 3-(Z)-hexenol, furaneol, 2-nonanol, 1-heptanol, 2-methoxy-4-vinylphenol, carvacrol, 3-mercaptohexanol, para-cresol, hexyl alcohol (hexanol), 1-octanol, isovaleraldehyde, and ba Nilin, cocoa hexenal, benzaldehyde, vanillin erythro- and threo-butane-2,3-diol acetal, nonanal, valeraldehyde, 2-phenyl-2-butenal, 2-methylbutyraldehyde, decanal, isodihydrolavandulal, 2-methylbutyl isovalerate, ethyl lactate, ethyl laurate, methyl butyrate, isoamyl acetate, methyl para-anisate, ethyl heptanoate, ethyl 2-methylbutyrate, ethyl-2-methylbutyrate, butyl butyrate, isoacetate Butyl, butyl acetate, isoamyl isobutyrate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl 3-hydroxybutanoate, ethyl phenylacetate, benzyl acetate, ethyl butyrate, diethyl succinate, ethyl hexanoate, hexyl isobutyrate, hexyl acetate, methyl benzoate, furfuryl acetate, geranyl acetate, acetoin acetate, coffee furanone, maltol, γ-valerolactone, ethyl maltol, acetoin, β-ionone, 2,3-hexanedione, 2-heptanone, 2-undecanone, α The composition contains at least 40 compounds selected from the group consisting of ionone, 2,3-pentadione, damascenone, acetophenone, vanillyl ethyl ether, rham 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, β-caryophyllene, 3-carene, and myrcene.

[0064] VOCs include isovaleric acid, 2-methylbutyric acid, butyric acid, cinnamic acid, propanoic acid, 3-phenylpropionic acid, amyl alcohol, phenylmethanol (benzyl alcohol), isoamyl alcohol, 1-decanol, 3-(Z)-hexenol, furaneol, 2-nonanol, 1-heptanol, 2-methoxy-4-vinylphenol, carvacrol, 3-mercaptohexanol, para-cresol, hexyl alcohol (hexanol), 1-octanol, isovaleraldehyde, and vanilla. Cocoa hexenal, benzaldehyde, vanillin erythro- and threo-butane-2,3-diol acetal, nonanal, valeraldehyde, 2-phenyl-2-butenal, 2-methylbutyraldehyde, decanal, isodihydrolavandulal, 2-methylbutyl isovalerate, ethyl lactate, ethyl laurate, methyl butyrate, isoamyl acetate, methyl para-anisate, ethyl heptanoate, ethyl 2-methylbutyrate, ethyl 2-methylbutyrate, butyl butyrate, isobutyl acetate , butyl acetate, isoamyl isobutyrate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl 3-hydroxybutanoate, ethyl phenylacetate, benzyl acetate, ethyl butyrate, diethyl succinate, ethyl hexanoate, hexyl isobutyrate, hexyl acetate, methyl benzoate, furfuryl acetate, geranyl acetate, acetoin acetate, coffee furanone, maltol, γ-valerolactone, ethyl maltol, acetoin, β-ionone, 2,3-hexanedione, 2-heptanone, 2-undecanone, α-ionone , 2,3-pentanedione, damascenone, acetophenone, vanillyl ethyl ether, rham 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, β-caryophyllene, 3-carene, and myrcene.

[0065] VOCs include isovaleric acid, 2-methylbutyric acid, butyric acid, cinnamic acid, propanoic acid, 3-phenylpropionic acid, amyl alcohol, phenylmethanol (benzyl alcohol), isoamyl alcohol, 1-decanol, 3-(Z)-hexenol, furaneol, 2-nonanol, 1-heptanol, 2-methoxy-4-vinylphenol, carvacrol, 3-mercaptohexanol, para-cresol, hexyl alcohol (hexanol), 1-octanol, and isovaleraldehyde. hydride, vanillin, cocoa hexenal, benzaldehyde, vanillin erythro- and threo-butane-2,3-diol acetal, nonanal, valeraldehyde, 2-phenyl-2-butenal, 2-methylbutyraldehyde, decanal, isodihydrolavandulal, 2-methylbutyl isovalerate, ethyl lactate, ethyl laurate, methyl butyrate, isoamyl acetate, methyl para-anisate, ethyl heptanoate, ethyl 2-methylbutyrate, ethyl 2-methylbutyrate, butyrate Butyl acetate, isobutyl acetate, butyl acetate, isoamyl isobutyrate, methyl 2-methylbutyrate, ethyl isobutyrate, ethyl 3-hydroxybutanoate, ethyl phenylacetate, benzyl acetate, ethyl butyrate, diethyl succinate, ethyl hexanoate, hexyl isobutyrate, hexyl acetate, methyl benzoate, furfuryl acetate, geranyl acetate, acetoin acetate, coffee furanone, maltol, γ-valerolactone, ethyl maltol, acetoin, β-ionone, 2,3-hexanedione, 2-heptanoic acid These may include thanione, 2-undecanone, alpha ionone, 2,3-pentanedione, damascenone, acetophenone, vanillyl ethyl ether, rham 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, β-caryophyllene, 3-carene, and myrcene.

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

[0067] In some cases, the chocolate replica may contain at least 41 VOCs, and no more than 40 VOCs found in a single reference chocolate. In some cases, the chocolate replica may contain at least 51 VOCs, and no more than 50 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 are 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, acetovanillone, cinnamic acid, polyisoprene, methylparaben ... The composition may include at least one compound selected from the group consisting of datin, 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. 2,3,5-trimethylpyrazine may be present in an amount less than about 0.006 mg / L. 2,3-dimethylpyrazine may be present in an amount less than about 0.12 mg / L. Sotolone may be present in an amount less than about 31 mg / L. Vanillin may be present in an amount of at least about 0.23 mg / L.

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

[0071] The one or more non-volatile compounds can include one or more acids. The one or more acids can 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, 2-furoic 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 can 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 can include one or more aldehydes. The one or more aldehydes can include vanillin. In some cases, the aldehydes can be present in an amount of at least about 0.25 mg / L.

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

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

[0075] The one or more non-volatile compounds can comprise one or more amino acids.The one or more amino acids can comprise 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.In some embodiments, the one or more amino acids can comprise at least one amino acid selected from the group consisting of phenylalanine and leucine.

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

[0077] The one or more non-volatile compounds can include one or more ketones, and the one or more ketones can 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 can include one or more lactones. The one or more lactones can include sotolone.

[0079] The one or more non-volatile compounds can include one or more nucleotides, nucleotide monophosphates, or nucleobases. The one or more nucleotides, nucleotide monophosphates, or nucleobases can 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 can include one or more proteins or peptides. The one or more proteins or peptides can 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 can include one or more pyridines. The one or more pyridines can include at least one pyridine selected from the group consisting of pyridine and pyroxidine.

[0083] The one or more non-volatile compounds can include one or more sugars or sugar alcohols, and the one or more sugars or sugar alcohols can 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 can include one or more xanthines. The one or more xanthines can include caffeine.

[0086] The one or more non-volatile compounds may be 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, 2-furoic 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, azotoxin, benzoyl benzoate ... Arginine, asparagine, aspartic acid, β-alanine, betaine, caffeic acid, 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 Lactic 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 The composition may comprise at least 10 compounds selected from the group consisting of: 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 can include at least five 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 can 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 can 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 the single reference chocolate. In some cases, the one or more non-volatile compounds have less than about 85% identity to the non-volatile compounds in the single reference chocolate.

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

[0092] In some cases, chocolate replicas have been found to be infected with E. coli, Salmonella spp., Brettanomyces spp., Lactobacillales, Saccharomyces spp., Acremonium strictum, Chrysonilia sitophila, Cladosporium oxysporum, Fusarium oxysporum, Mortierella alpina, Mucor plumbeus, Paecilomyces viridis, Penicillium chrysogenum, chrysogenum, Penicillium citreonigrum, Penicillium decumbens, Penicillium purpurogenum, Trichoderma longibrachiatum, Trichoderma viride, Verticillium psariote Free from one or more of the following: Pseudomonas aeruginosa, mold, powdery mildew, rot, insects, insect eggs, insect filth, rodent filth, mammalian waste, 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 can be a ready-to-drink beverage. The solution, suspension, or emulsion can be a chocolate concentrate. In some cases, the chocolate concentrate is about 2 to about 2000 times concentrated. In some cases, the chocolate concentrate is about 5 to about 20 times concentrated. In some cases, the chocolate concentrate is about 500 to about 1500 times concentrated. In some cases, the chocolate replica is a solid. In some cases, the chocolate replica is a chocolate bean replica. In some cases, the chocolate replica is soluble in water. In some cases, the chocolate replica is a chocolate bar replica. In some cases, the chocolate bar replica can include a solid substrate. In some cases, the solid substrate can include processed or unprocessed grains or grain 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. In some cases, the solid substrate may include grape seeds.

[0094] In another aspect, this document features a chocolate replica containing one or more volatile organic compounds (VOCs) and one or more non-volatile compounds; where a) the VOCs are 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-hexanedione, 2,3-pentanedione, 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, β-damascenone, β-ionone, butyric acid, chocolate furanone, δ-decalactone, δ-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, γ-decalactone, γ-nonalactone, geranyl acetate, guaiacol, isoamyl alcohol, isobutyraldehyde, isoeugenol, isopropenylpyrazine, isovaleraldehyde, isovaleric acid, maltol, massoyalactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole , sotolon, syringol, valeraldehyde, and vanillin erythro- and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether; and b) the non-volatile compounds can include at least 50 compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolon, succinic acid, trans-ferulic acid, vanillic acid, and vanillin.

[0095] VOCs include 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-hexanedione, 2,3-pentanedione, 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, β-damascenone, β-ionone, butyric acid, chocolate furanone, and δ-decalactone. , δ-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, γ-decalactone, γ-nonalactone, geranyl acetate, guaiacol, isoamyl alcohol, isobutyraldehyde, isoeugenol, isopropenylpyrazine, isovaleraldehyde, isovaleric acid, maltol, massoialactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole, sotolon, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether.VOCs include 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, β-damascenone, β-ionone, butyric acid, and chocolate flavor. These may include lanone, δ-decalactone, δ-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, γ-decalactone, γ-nonalactone, geranyl acetate, guaiacol, isoamyl alcohol, isobutyraldehyde, isoeugenol, isopropenylpyrazine, isovaleraldehyde, isovaleric acid, maltol, massoialactone, methanethiol, methyl anthranilate, p-anisaldehyde, pyrrole, sotolon, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether.

[0096] The non-volatile compounds can 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] In another aspect, this document features a method for preparing a chocolate replica, the method including: forming a mixture containing water (liquid), a water-soluble VOC, and a water-soluble non-volatile compound; forming a base emulsion containing oil, a fat-soluble VOC, and a fat-soluble non-volatile compound; and mixing the aqueous solution and the emulsion to form a flavor mixture. In some embodiments, forming the emulsion can include homogenization. The oil can include corn oil, sunflower oil, palm oil, or coconut oil. In some cases, the method can further include processing the flavor mixture for commercial sterilization. In some cases, processing the flavor mixture for commercial sterilization can include a) ultraclean processing, b) UHT aseptic processing, c) HTST in-line processing with sterile fill, d) hot fill packaging, or e) cold fill tunnel pasteurization. In some cases, processing the flavor mixture for commercial sterilization can include a) ultraclean processing, b) UHT aseptic processing, c) fill and retort processing, d) fill then ohmic sterilization, or e) UV / PEF in-line sterilization and aseptic filling. In some cases, the chocolate replica can be a chocolate concentrate replica or a chocolate drink replica. In some cases, the chocolate replica can be a chocolate bean replica. In some cases, the method further includes agglomerating the flavor mixture. In some cases, agglomerating the flavor mixture includes pneumatic mixing, steam jet, fluidized bed, pan, or spray drying, drum, mixer, roller, or extrusion agglomeration. In some cases, the chocolate replica is a chocolate bean replica or a chocolate bar replica and can include a solid substrate. In some cases, the method can further include applying the flavor mixture to a solid substrate to form a coated solid substrate. In some cases, applying the flavor mixture can include spray application of the flavor mixture.In some cases, the solid substrate can comprise processed or unprocessed grains or grain 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. In some cases, the solid substrate can comprise grape seeds. In some cases, the chocolate replica can be a chocolate bean replica. In some cases, the method can further comprise adding a tableting aid to the coated solid substrate. In some cases, the tableting aid can comprise starch, sugar, gum, or a combination thereof. In some cases, the method can further comprise shaping the coated solid substrate into a chocolate bean-like shape to form a chocolate bean replica. In some cases, shaping the coated solid substrate into a chocolate bean-like shape can include the use of a pill press. In some cases, the method can further comprise coating the chocolate bean replica. In some cases, coating the chocolate bean replica can include coating the chocolate bean replica with shellac, zein protein, or wax.

[0099] In any of the above methods, at least one of the following is true: a) the one or more VOCs can include at least one VOC that is not present in the corresponding reference chocolate, b) the one or more VOCs do not include at least one VOC present in the corresponding reference 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 can include at least one non-volatile compound that is not present in the corresponding reference chocolate, or e) the one or more non-volatile compounds do not include at least one non-volatile compound that is present in the corresponding reference chocolate.

[0100] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. Although methods and materials similar or equivalent to those described herein can be used to implement the present invention, suitable methods and materials are described below. All publications, patent applications, patents, and other references mentioned herein are incorporated by reference in their entirety. In case of conflict, the present specification, including definitions, will control. In addition, the materials, methods, and examples are illustrative only and are not intended to be limiting.

[0101] The details of one or more embodiments of the invention are set forth in the description below. Other features, objects, and advantages of the invention will be apparent from the description and from the claims. DETAILED DESCRIPTION OF THE INVENTION

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

[0103] Generally, these products can be referred to as "chocolate-like products" or "chocolate replicas." Examples of chocolates include beans, molded bars, count lines, straight lines, boxed chocolates, cocoa powders, novelties, bread chocolates, coatings, liqueurs, and drinks. Accordingly, this document provides these replicas, which can be referred to as "cocoa-like beans," "cocoa bean replicas," or "chocolate bean replicas," "chocolate-like bars" or "chocolate bar replicas," or "chocolate-like coatings" or "chocolate coating replicas," respectively. The chocolate-like products described herein can have characteristics, including the taste, aroma, mouthfeel, and appearance, of traditionally produced dark chocolate, white chocolate, or milk chocolate, and are to be consumed and enjoyed in the same way as traditional chocolate.

[0104] As used herein, the terms "traditional" chocolate and "reference" chocolate refer to chocolate products produced through standard chocolate-making processes, including growing the chocolate beans, drying, grinding, and tempering. "Traditionally produced chocolate" is chocolate produced using the standard chocolate-making process.

[0105] As used herein, the term "about" when used to refer to the amount of an ingredient or compound in a chocolate replica means ±10% of the amount. As used herein, the term "about" when used to refer to a measured characteristic of a chocolate replica means ±20% of the reported value. As used herein, the term "about" when used to refer to the conditions for making a chocolate replica means ±20% of the value.

[0106] Traditional chocolate is a complex mixture at the chemical level. In some aspects, the present document provides a chocolate replica that is less complex than traditional chocolate. It is surprising that the replicas disclosed herein do not need to have the complexity of traditional chocolate to be perceived as such. It is also surprising that some compounds that have an unpleasant taste and / or odor themselves can enhance the taste and / or odor of the chocolate replicas disclosed herein. It is even more surprising that the exclusion of some compounds found in all tested traditional chocolates was not harmful to the chocolate replicas described herein. Similarly, it is surprising that some compounds not found in any tested traditional chocolates could be beneficial to the chocolate replicas described herein. It is also surprising that chocolate replicas described herein that contain some compounds in amounts greater than the highest amount measured in any tested traditional chocolate or lower than the lowest amount measured in any tested traditional chocolate are superior to replicas that contain the same compounds in amounts within the measured range of traditional chocolate. Thus, in another aspect, the present document provides a chocolate replica that is not simply a replica of an existing product, but instead provides a similar sensory experience with a different chemical composition.

[0107] In some embodiments, the chocolate replica can consist of ingredients from a specific list or have a VOC content (or non-volatile compound content) consisting of VOCs or non-volatile compounds from a specific list. Furthermore, the chocolate replica can consist essentially of ingredients from a specific list or have a VOC content (or non-volatile compound content) consisting essentially of VOCs or non-volatile compounds from a specific list. "Consisting essentially of" means that the chocolate replica contains the specified ingredients / VOCs / non-volatile compounds and can contain additional ingredients / VOCs / non-volatile compounds that do not substantially affect the basic and novel characteristics of the chocolate.

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

[0109] The chocolate beverage replica or chocolate concentrate replica may include 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) Either pure water or water with mineral content present to improve flavor.

[0110] The chocolate bean replica or chocolate bar replica may include the following components or classes of components: a) one or more VOCs; b) one or more non-volatile compounds; and c) Solid substrate.

[0111] In some cases, one or more of the VOCs and non-volatile compounds in the chocolate replica provided herein can be isolated VOCs or isolated non-volatile compounds. As used herein, the terms "isolated VOCs" and "isolated non-volatile compounds" refer to VOCs or non-volatile compounds isolated (e.g., purified, extracted, and / or concentrated) from natural or synthetic sources, respectively. In some cases, the isolated VOCs and isolated non-volatile compounds described herein can be added individually when preparing the chocolate replica. In some cases, one or more isolated VOCs and isolated non-volatile compounds described herein can be added as a mixture containing one or more isolated VOCs or isolated non-volatile compounds to produce a chocolate replica. In some cases, the isolated VOCs and isolated non-volatile compounds have a purity that is 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 displayed on the product container.

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

[0113] In some embodiments, the chocolate replica may comprise (a) one or more VOCs (at least one of which is not present in the corresponding reference chocolate); (b) one or more VOCs (wherein the one or more VOCs do not include at least one VOC present in the corresponding reference chocolate); (c) one or more non-volatile compounds (wherein at least one of the one or more non-volatile compounds is not present in the corresponding reference 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 the corresponding reference 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)]. In some embodiments, the chocolate replica can 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. Feature (f) can be combined with any combination of (a)-(d) as described above.

[0114] Where stereochemistry is not specified, it will be understood that any and all stereoisomers can be used.

[0115] In this document, the amounts of some VOCs and nonvolatile compounds are expressed in mg / kg chocolate replica, μg / kg chocolate replica, or ppm. In some cases, when the total weight of VOCs and nonvolatile compounds is not specified, an estimate of approximately 400 g of total VOCs and nonvolatile compounds, plus or minus approximately 10%, can be used.

[0116] Volatile Organic Compounds (VOCs) The chocolate replicas described herein may, in some cases, contain at least one VOC that is not present in the corresponding reference chocolate. Non-limiting examples of VOCs that are not present in the corresponding reference 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, rham ether, 3-carene, B-caryophyllene, 3-(Z)-hexenol, butyl butyrate, 3-mercaptohexanol, hexyl alcohol (hexanol), methyl benzoate, ethyl 2-methylbutyrate, and carvacrol. Further non-limiting examples of VOCs not present in the corresponding reference chocolate include 2,3-pentanedione, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 3-methylbutyraldehyde, 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, 2-methyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-methyl-5-methylpyrazine, 2-methyl-6 ... These include arazine, 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, β-damascenone, ethyl butanoate, eugenol, methional, methyl 2-thiofuroate, ocimene, phenol, phenylacetic acid, propanol, propenal, and syringol.

[0117] In some embodiments, the chocolate replica may therefore 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) compounds 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, 2-methylmethylbutyrate, 4-ethylguaiacol, 2-methoxy-4-methylphenol, alpha ionone, rham ether, 3-carene, B-caryophyllene, 3-(Z)-hexenol, butyl butyrate, 3-mercaptohexanol, hexyl alcohol (hexanol), methyl benzoate, ethyl-2-methylbutyrate, and carvacrol. In some embodiments, the chocolate replica may include one or both of maltol and 3-phenylpropionic acid.In some cases, chocolate replicas contain 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-dimethylpyrazine, 4-methyl-2,5-dimethylpyrazine, 4-methyl-1,2 ... The composition may include 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) compounds selected from the group consisting of ethyl-3(2H)-furanone (furaneol), 4-methyl-5-thiazoleethanol, 4-methylguaiacol, 6-propyl-5,6-dihydropyran-2-one, acetic acid, anethole, β-damascenone, ethyl butanoate, eugenol, methional, methyl 2-thiofuroate, methyl butyrate, ocimene, phenol, phenylacetic acid, propanol, propenal, and syringol. In some cases, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, or all nine) 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 herein may, in some cases, contain at least one VOC present in the corresponding reference chocolate. Examples of VOCs that are present in the corresponding reference chocolate and that may be present in the chocolate replica (e.g., in combination with one or more VOCs not present in the corresponding reference 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-pentene ... The benzoate, benzoyl alcohol, benzophenone, benzoyl benzoate ...

[0119] In some cases, therefore, the chocolate replica may contain (e.g., in combination with at least one compound not present in the reference chocolate) 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, coffeefuranone, damascenone, δ-decalactone, δ -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 phenylacetate, isopropenylpyrazine, linalool oxide, methyl p-anisate, methyl phenylacetate, octanal, p-cresol, prenyl benzoate, propionic acid, propyl 2-furoate, pyridine, tetrahydrofuran, phenylacetate The composition may include 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) compounds selected from the group consisting of drolofurfuryl, trans-2-nonenal, tricyclodecenyl isobutyrate, valeric acid, and vanillin propylene glycol acetal.In some cases, the chocolate replica may include one or more (e.g., at least two, at least three, at least four, at least five, at least six, or all seven) 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 the reference chocolate).

[0120] The chocolate replicas described herein may, in some cases, exclude at least one VOC present in the corresponding reference chocolate. Non-limiting examples of VOCs present in the reference chocolate include 2,3-pentanedione, coffee furanone, 2,6-dimethylpyrazine, benzyl acetate, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, acetophenone, hexanal, 1-octen-3-one, 1-heptanol, decanal, γ-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, in some embodiments, the chocolate replica can lack one or more (e.g., at least 2, 3, 4, 5, 10, 15, 20, 30, 40, or 50) compounds selected from the group consisting of 2,3-pentanedione, coffee furanone, 2,6-dimethylpyrazine, benzyl acetate, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, acetophenone, hexanal, 1-octen-3-one, 1-heptanol, decanal, γ-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.In some embodiments, the chocolate replica is selected from the group consisting of 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, isoamyl phenylacetate, 2-phenyl The composition may lack one or more compounds (e.g., at least 2, 3, 4, 5, 10, 15, 20, 30, or 40 compounds) selected from the group consisting of propionaldehyde, tetrahydrofurfuryl phenylacetate, octanal, ethyl cinnamate, 2-heptanol, 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.

[0121] The VOCs present in the chocolate replica can include compounds classified by a first category set, 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). In some embodiments, the chocolate replica can include hydrocarbons, alcohols, aldehydes, ketones, acids, esters, phenols, furans, thiophenes, pyrroles, pyridines, pyrazines, amines, and sulfur compounds. In some embodiments, the chocolate replica can further include VOCs that do not belong to any of the above categories. In some embodiments, the chocolate replica can include at least one VOC from each of at least three (e.g., at least four, at least five, at least 5, at least 7, at least 8, at least 9, at least 10, 3-14, 3-10, 3-5, 5-14, 5-10, or 10-14) of the following categories: hydrocarbons, alcohols, aldehydes, ketones, acids, esters, phenols, furans, thiophenes, pyrroles, pyridines, pyrazines, amines, and sulfur compounds.

[0122] The VOCs present in the chocolate replica can include compounds classified by a second category set, including acids, alcohols, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes. In some embodiments, the chocolate replica can include one or more of acids, alcohols, aldehydes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or combinations thereof. In some embodiments, the chocolate replica can include acids, alcohols, aldehydes, esters, furans, ketones, lactones, phenols, pyrazines, pyrroles, sugars or sugar alcohols, sulfur compounds, or combinations thereof. In some embodiments, the chocolate replica can contain at least one VOC belonging to at least three (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, 3-15, 3-10, 3-5, 5-14, 5-10, 10-15, or 10-17) 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. In some embodiments, the chocolate replica can contain acids, alcohols, aldehydes, esters, furans, ketones, lactones, phenols, pyrazines, pyrroles, sugars or sugar alcohols, sulfur compounds.

[0123] Hydrocarbons (e.g., alkanes, alkenes, terpenes, isoprenoids, or aromatic hydrocarbons) can provide flavors and / or aromas that are important to the general characteristics of chocolate. For example, terpenes and isoprenoids can impart floral and green notes to chocolate. Non-limiting examples of hydrocarbons that can be used in the chocolate replicas provided herein include β-myrcene, styrene, toluene, ocimene, and any combination thereof.

[0124] The hydrocarbons can be present in any suitable amount. In some cases, for example, the chocolate replicas can contain ocimene in an amount of 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, the chocolate replicas can contain ocimene in an amount of 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) per kg of chocolate replica. The hydrocarbons can account for any suitable percentage of the total VOC content. Any suitable number of hydrocarbons can be used. For example, 1 to 3, 1 to 2, at least 1, or at least 2 hydrocarbons can be used.

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

[0126] The terpene can be present in any suitable amount, hi some embodiments, the terpene can 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, the chocolate replica can contain 2,4,5-trimethylthiazole in an amount from about 0.0000001 ppm to about 10 ppm (e.g., from about 0.0000001 to about 0.000001 ppm, from about 0.000001 to about 0.00001 ppm, from about 0.00001 to about 0.0001 ppm, from about 0.001 to about 0.01 ppm, from about 0.01 to about 0.1 ppm, from about 0.1 to about 1 ppm, or from about 1 to about 10 ppm). In some cases, the chocolate replica may contain 2,4,5-trimethylthiazole in an amount 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) per kg of chocolate replica. Terpenes may account for any suitable percentage of the total VOC content. Any suitable number of terpenes may be used. For example, 1 to 3, 1 to 2, at least 1, or at least 2 terpenes may be used. In some embodiments, the chocolate replica may not contain any terpenes.

[0127] Benzene can provide flavor and / or aroma that are important to the general characteristics of chocolate. Non-limiting examples of benzenes that can be used in the chocolate replicas provided herein include styrene, toluene, and mixtures thereof. Benzene can be present in any suitable amount. Benzene can account for any suitable percentage of the total VOC content. Any suitable number of benzenes can be used. For example, 1-3, 1-2, at least 1, or at least 2 benzenes can be used. In some embodiments, the chocolate replica may be free of any benzenes.

[0128] Alcohols can contribute various flavor and / or aroma components to chocolate, including banana notes, spice notes, grassiness notes, and oxidative notes. Alcohols can also be important for rounding off the general aroma of chocolate and adding some weight to the palate. Non-limiting examples of alcohols that can 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((2-methyl-2-methyl-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), paracresol, 1-decanol, 4-carbomethenol, carvacrol, eugenol, isoeugenol, phenylpropyl alcohol, propanol, 4-methyl-5-thiazoleethanol, 4-methylguaiacol, and any combination thereof.In some embodiments, the chocolate replicas as provided herein comprise at least one or more of the following: 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-methyl The composition may comprise one or more (e.g., at least two, at least three, at least four, at least five, at least ten, or at least fifteen) alcohols selected from the group consisting of: phenylphenol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, 2-phenylethanol, phenethyl alcohol, 2,3-butanediol, hexyl alcohol (hexanol), par-cresol, 1-decanol, 4-carbomethenol, carvacrol, eugenol, isoeugenol, and phenylpropyl alcohol. In some embodiments, the chocolate replicas as provided herein can comprise one or more (e.g., at least two or three) 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, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine, or at least ten) 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, the chocolate replica may include one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, or all eight) 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 one or more 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).

[0129] The alcohol can be present in any suitable amount, hi some embodiments, the alcohol can 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, the chocolate replicas 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, the chocolate replicas may contain 4-methyl-5-thiazoleethanol in an amount 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) per 1 kg of chocolate replica.

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

[0132] In some cases, the chocolate replicas 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, the chocolate replicas may contain 1-heptanol in an amount 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) per kg of chocolate replica.

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

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

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

[0136] In some cases, the chocolate replica can contain 2-pentanol in an amount from about 0.00000001 ppm to about 5 ppm (e.g., from about 0.00000001 to about 0.0000001 ppm, from about 0.0000001 to about 0.000001 ppm, from about 0.000001 to about 0.0001 ppm, from about 0.0001 to about 0.001 ppm, from about 0.001 to about 0.01 ppm, from about 0.01 to about 0.1 ppm, from about 0.1 to about 1 ppm, or from about 1 to about 5 ppm). In some cases, the chocolate replicas may contain 2-pentanol in an amount 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) per 1 kg of chocolate replica.

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

[0138] In some cases, the 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 0.001 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, the chocolate replicas may contain 4-hydroxy-2,5-dimethyl-3(2H)-furanone in an amount 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) per 1 kg of chocolate replica.

[0139] In some cases, the chocolate replicas 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, the chocolate replicas may contain benzyl alcohol in an amount 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) per 1 kg of chocolate replica.

[0140] In some cases, the chocolate replicas 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, the chocolate replicas may contain eugenol in an amount 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) per 1 kg of chocolate replica.

[0141] In some cases, the chocolate replicas 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, the chocolate replicas may contain geraniol in an amount 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) per 1 kg of chocolate replica.

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

[0143] In some cases, the chocolate replicas 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, the chocolate replicas may contain propanol in an amount 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) per kg of chocolate replica.

[0144] Alcohol can account for any suitable percentage of the total VOC content. Any suitable number of alcohols can be used. For example, at least one alcohol can be used. In some embodiments, the chocolate replica can be free of any alcohol.

[0145] Aldehydes can provide flavors and / or aromas that are important to the general characteristics of chocolate. Non-limiting examples of aldehydes that can 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, and the like. aldehyde, 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 combination thereof.In some embodiments, the chocolate replica as provided herein contains at least one of the following: 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, vegetarian, ethanol, ethanolamine, ethanolamines ... The chocolate replica as provided herein may comprise one or more (e.g., at least two, at least three, at least four, at least five, at least ten, or at least 15) aldehydes selected from the group consisting of vanillin, isobutyraldehyde, isovaleraldehyde, p-anisaldehyde, and valeraldehyde. In some cases, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, or at least eight) 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, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, or at least eight) 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 one or more 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).

[0146] The aldehyde can be present in any suitable amount, hi some embodiments, the aldehyde can 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, the chocolate replica can 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, the chocolate replicas may contain 2-isopropyl-5-methyl-2-hexenal in an amount 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) per 1 kg of chocolate replica.

[0148] In some cases, the chocolate replicas 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, the chocolate replicas may contain 2-methylbutyraldehyde in an amount 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) per 1 kg of chocolate replica.

[0149] In some cases, the 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, the chocolate replicas may contain 2-phenyl-2-butenal in an amount 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) per 1 kg of chocolate replica.

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

[0151] In some cases, the chocolate replica can 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, the chocolate replicas may contain 4-methyl-2-phenyl-2-pentenal in an amount 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) per 1 kg of chocolate replica.

[0152] In some cases, the chocolate replicas 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, the chocolate replicas may contain octanal in an amount 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) per kg of chocolate replica.

[0153] In some cases, the chocolate replicas 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, the chocolate replicas may contain 2-nonenal in an amount 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) per 1 kg of chocolate replica.

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

[0155] In some cases, the chocolate replicas 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, the chocolate replicas may contain 3-methylbutyraldehyde in an amount 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) per kg of chocolate replica.

[0156] In some cases, the 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, the chocolate replicas may contain propenal in an amount 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) per 1 kg of chocolate replica.

[0157] Aldehydes can account for any suitable percentage of the total VOC content. Any suitable number of aldehydes can 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 can be used. In some embodiments, the chocolate replica may be free of any aldehydes.

[0158] Ketones can provide flavor and / or aroma that are important to the general character of chocolate. Non-limiting examples of ketones that can be used in the chocolate replicas provided herein include 2,3-pentanedione, coffee furanone, 5-methyl-2-hepten-4-one, 2,3-butanedione, 3-mercapto-2-butanone, acetophenone, maltol, γ-nonalactone, 2-undecanone, damascenone, γ-decalactone, 2-heptanone, 1-octen-3-one, γ-valerolactone, 4'-methylacetophenone, methyl 2-pyrrolyl ketone, δ-decalact ... lactone, 3-octanone, 2-octanone, massoialactone, 2-nonanone, geranylacetone, β-ionone, δ-octalactone, 2,3-hexanedione, acetoin acetate, ethyl maltol, acetoin, filbertheptenone, α-ionone, γ-decalactone, β-damascenone, 3,4-hexanedione, 3-methyl-1,2-cyclopentanedione (cyclotene), 6-propyl-5,6-dihydropyran-2-one, and any combination thereof. In some embodiments, the chocolate replica is selected from the group consisting of 2,3-pentanedione, 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-lactone, β ... The ketones may include one or more (e.g., at least two, at least three, at least four, at least five, at least ten, or at least fifteen) ketones selected from the group consisting of α-ionone, δ-octalactone, 2,3-hexanedione, acetoin acetate, ethyl maltol, acetoin, filbertheptenone, α-ionone, γ-decalactone, β-damascenone, 3,4-hexanedione, 3-methyl-1,2-cyclopentanedione (cyclotene), and 6-propyl-5,6-dihydropyran-2-one.In some embodiments, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, or at least eight) ketones selected from the group consisting of β-ionone, maltol, 2,3-pentadione, coffee furanone, 2,3-hexanedione, acetoin acetate, ethyl maltol, acetoin, α-ionone, 2-heptanone, damascenone, 2-undecanone, acetophenone, and γ-valerolactone. In some cases, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine, or at least ten) 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, β-damascenone, coffee furanone, damascenone, δ-decalactone, and δ-octalactone. In some cases, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, or at least seven) ketones selected from the group consisting of 1-octen-3-one, 2-heptanone, 2-nonanone, 2-undecanone, β-ionone, γ-nonalactone, γ-valerolactone, and massoialactone (e.g., in combination with one or more 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, β-damascenone, coffee furanone, damascenone, δ-decalacrone, and δ-octalactone).

[0159] The ketone can be present in any suitable amount, in some embodiments, the ketone can 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, or about 9.0 to about 10.0 mg / kg).

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

[0161] In some cases, the chocolate replicas 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, the chocolate replicas may contain 2,3-pentanedione in an amount 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) per kg of chocolate replica.

[0162] In some cases, the chocolate replicas 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, the chocolate replicas may contain 2-octanone in an amount 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) per kg of chocolate replica.

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

[0164] In some cases, the 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, the chocolate replicas may contain 4'-methylacetophenone in an amount 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) per 1 kg of chocolate replica.

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

[0166] In some cases, the chocolate replicas can 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, the chocolate replicas can contain acetoin in an amount 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) per kg of chocolate replica.

[0167] In some cases, the chocolate replicas may contain coffee furanones 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, the chocolate replicas may contain coffee furanones in an amount 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) per kg of chocolate replica.

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

[0169] In some cases, the chocolate replicas may contain δ-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, the chocolate replicas may contain δ-decalactone in an amount 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) per kg of chocolate replica.

[0170] In some cases, the chocolate replicas may contain δ-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, the chocolate replicas may contain δ-octalactone in an amount 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) per kg of chocolate replica.

[0171] In some cases, the chocolate replica can contain β-damascenone in an amount from about 0.000000001 ppm to about 10 ppm (e.g., from about 0.000000001 to about 0.00000001 ppm, from about 0.00000001 to about 0.000001 ppm, from about 0.0000001 to about 0.00001 ppm, from about 0.00001 to about 0.0001 ppm, from about 0.0001 to about 0.001 ppm, from about 0.001 to about 0.01 ppm, from about 0.01 to about 0.1 ppm, from about 0.1 to about 1 ppm, or from about 1 to about 10 ppm). In some cases, the chocolate replicas can contain β-damascenone in an amount from 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 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) per 1 kg of chocolate replica.

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

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

[0174] In some cases, the 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, the chocolate replicas may contain 6-propyl-5,6-dihydropyran-2-one in an amount 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) per 1 kg of chocolate replica.

[0175] Ketones can comprise any suitable percentage of the total VOC content. Any suitable number of ketones can 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 can be used. In some embodiments, the chocolate replica may be free of any ketones.

[0176] Acids can contribute to the "tart" aroma and / or flavor, which may be important to the general character of chocolate. Acids that can be included in chocolate replicas 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, phenylacetic acid, and any combination thereof. In some embodiments, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, or seven) 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. In some embodiments, the chocolate replica can include one or more (e.g., two or three) 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, the chocolate replica can include one or more (e.g., two, three, or four) acids selected from the group consisting of acetic acid, propionic acid, valeric acid, and phenylacetic acid. In some cases, the chocolate replica can include one or more (e.g., two or three) acids selected from the group consisting of hexanoic acid, isobutyric acid, and isovaleric acid (e.g., in combination with one or more of acetic acid, propionic acid, valeric acid, and phenylacetic acid).

[0177] The acid can be present in any suitable amount, hi some embodiments, the acid can 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, the chocolate replicas 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, the chocolate replicas may contain propionic acid in an amount 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) per kg of chocolate replica.

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

[0180] In some cases, the chocolate replicas 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, the chocolate replicas may contain phenylacetic acid in an amount 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) per 1 kg of chocolate replica.

[0181] In some cases, the chocolate replicas can 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, the chocolate replicas can contain acetic acid in an amount 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) per kg of chocolate replica.

[0182] The acids can comprise any suitable percentage of the total VOC content. Any suitable number of acids can be used. For example, 1-2, at least 1, or at least 2 acids can be used. In some embodiments, the chocolate replica may not contain any acids.

[0183] Esters including ethyl, methyl, and acetate esters can contribute to the fruity and floral notes of chocolate. Esters that can be used in chocolate replicas include, but are not limited to, ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenylacetate, 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-methyl phenylacetate, phenylbutyrate, furfuryl propionate, isoamyl phenylacetate, dibutyl maleate, ethyl isovalerate, amyl acetate, isoamyl butyrate, phenethyl acetate, ethyl cinnamate, tetrahydrofurfuryl phenylacetate, ethyl acetate, ethyl octanoate, ethyl decanoate, methyl phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, ethyl benzoate, methyl salicylate, methyl 2-thiofuroate, isoamyl benzoate, propyl-2-furoate, methyl p-anisate, ethyl butanoate, and any combination thereof.In some embodiments, the chocolate replica is selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenylacetate, 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 phenylacetate, dibutyl maleate, ethyl isovalerate, amyl acetate, isoamyl butyrate, The esters may include 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) esters selected from the group consisting of phenethyl acetate, ethyl cinnamate, tetrahydrofurfuryl phenylacetate, ethyl acetate, ethyl octanoate, ethyl decanoate, methyl phenylacetate, 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. In some embodiments, the chocolate replica can 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) esters selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenylacetate, 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 can include 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 phenylacetate, methyl 2-thiofuroate, methyl butyrate, methyl p-anisate, methyl phenylacetate, prenyl benzoate, propyl 2-furoate, tetrahydrofurfuryl phenylacetate, and tricyclodecenyl isobutyrate. In some embodiments, the chocolate replica comprises 2-methyl isovalerate (e.g., in combination with one or more 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 phenylacetate, methyl 2-thiofuroate, methyl butyrate, methyl p-anisate, methyl phenylacetate, prenyl benzoate, propyl 2-furoate, tetrahydrofurfuryl phenylacetate, and tricyclodecenyl isobutyrate). The esters may include 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 butyl, benzyl acetate, butyl acetate, diethyl succinate, ethyl benzoate, ethyl cinnamate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl lactate, ethyl laurate, ethyl octanoate, ethyl phenylacetate, geranyl acetate, hexyl acetate, isoamyl acetate, isoamyl isobutyrate, isobutyl acetate, methyl salicylate, and phenethyl acetate.

[0184] The ester can be present in any suitable amount, in some embodiments, the ester can 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, or about 10 to about 50 mg / kg).

[0185] In some cases, the chocolate replicas 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, the chocolate replicas may contain amyl acetate in an amount 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) per 1 kg of chocolate replica.

[0186] In some cases, the chocolate replicas 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, the chocolate replicas may contain ethyl 2-methylbutyrate in an amount 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) per 1 kg of chocolate replica.

[0187] In some cases, the chocolate replicas 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, the chocolate replicas may contain ethyl 3-phenylpropionate in an amount 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) per 1 kg of chocolate replica.

[0188] In some cases, the chocolate replicas can 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, the chocolate replicas can contain ethyl acetate in an amount 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) per 1 kg of chocolate replica.

[0189] In some cases, the chocolate replicas 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, the chocolate replicas may contain ethyl isobutyrate in an amount 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) per 1 kg of chocolate replica.

[0190] In some cases, the chocolate replicas 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, the chocolate replicas may contain ethyl isovalerate in an amount 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) per 1 kg of chocolate replica.

[0191] In some cases, the chocolate replicas 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, the chocolate replicas may contain furfuryl acetate in an amount 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) per 1 kg of chocolate replica.

[0192] In some cases, the 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, the chocolate replicas may contain furfuryl propionate in an amount 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) per 1 kg of chocolate replica.

[0193] In some cases, the chocolate replicas 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, the chocolate replicas may contain hexyl isobutyrate in an amount 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) per kg of chocolate replica.

[0194] In some cases, the chocolate replicas 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, the chocolate replicas may contain isoamyl benzoate in an amount 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) per 1 kg of chocolate replica.

[0195] In some cases, the chocolate replicas 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, the chocolate replicas may contain isoamyl butyrate in an amount 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) per 1 kg of chocolate replica.

[0196] In some cases, the chocolate replicas may contain isoamyl phenylacetate 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, the chocolate replicas may contain isoamyl phenylacetate in an amount 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) per 1 kg of chocolate replica.

[0197] In some cases, the chocolate replicas 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, the chocolate replicas may contain methyl 2-thiofuroate in an amount 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) per kg of chocolate replica.

[0198] In some cases, the chocolate replicas 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, the chocolate replicas may contain methyl butyrate in an amount 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) per 1 kg of chocolate replica.

[0199] In some cases, the chocolate replicas 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, the chocolate replicas may contain methyl p-anisate in an amount 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) per kg of chocolate replica.

[0200] In some cases, the chocolate replicas may contain methyl phenylacetate 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, the chocolate replicas may contain methyl phenylacetate in an amount 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) per 1 kg of chocolate replica.

[0201] In some cases, the chocolate replicas 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, the chocolate replicas may contain prenyl benzoate in an amount 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) per 1 kg of chocolate replica.

[0202] In some cases, the chocolate replicas may contain 2-propyl 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, the chocolate replicas may contain 2-propyl furoate in an amount 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) per kg of chocolate replica.

[0203] In some cases, the chocolate replicas may contain tetrahydrofurfuryl phenylacetate 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, the chocolate replicas may contain tetrahydrofurfuryl phenylacetate in an amount 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) per 1 kg of chocolate replica.

[0204] In some cases, the chocolate replicas 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, the chocolate replicas may contain tricyclodecenyl isobutyrate in an amount 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) per 1 kg of chocolate replica.

[0205] In some cases, the chocolate replicas 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, the chocolate replicas may contain ethyl butanoate in an amount 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) per 1 kg of chocolate replica.

[0206] Esters can comprise any suitable percentage of the total VOC content. Any suitable number of esters can 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 can be used. In some embodiments, the chocolate replica may not contain any esters.

[0207] Furans can provide flavors and / or aromas that are important to the general characteristics of chocolate. Non-limiting examples of furans that can be used in the chocolate replicas provided herein include 1-(2-furanyl)-ethanone, 2-(2-furanylmethyl)-5-methyl-furan, 2-(2-propenyl)-furan, 2-(methoxymethyl)-furan, 2,2'-methylenebis-furan, 2,5-dimethyl-furan, 2-[(methylthio)methyl]-furan, 2-acetyl-5-methylfuran, 2-ethylfuran, 2-furfuryl acetate, 2-methyl-furan, 2-pentylfuran, 2-vinylfuran, 3-furanmethanol, 3-methyl-furan, 5-methylfurfural, difurfuryl ether, furan, furaneol, furfural, furfuryl alcohol, furfuryl propionate, linalool oxide, and any combination thereof. In some embodiments, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine, or at least ten) 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. In some embodiments, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, or at least six) furans selected from the group consisting of 2-methylfuran, 2-pentylfuran, and 2-acetyl-5-methylfuran, 5-methylfurfural, difurfuryl ether, furaneol, furfural, and furfuryl alcohol. In some cases, the chocolate replica may include one or more (eg, two or three) of 2-methylfuran, 5-methylfurfural, and linalool oxide.In some cases, the chocolate replica may include one or both of 2-acetyl-5-methylfuran and 2-pentylfuran (e.g., in combination with one or more of 2-methylfuran, 5-methylfurfural, and linalool oxide).

[0208] The furans can be present in any suitable amount, in some embodiments, the furans can 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, the chocolate replica may contain 2-methylfuran in an amount from about 0.0000001 ppm to about 30 ppm (e.g., from about 0.0000001 to about 0.000001 ppm, from about 0.000001 to about 0.00001 ppm, from about 0.00001 to about 0.0001 ppm, from about 0.001 to about 0.01 ppm, from about 0.01 to about 0.1 ppm, from about 0.1 to about 1 ppm, from about 1 to about 10 ppm, or from about 10 to about 30 ppm). In some cases, the chocolate replicas may contain 2-methylfuran in an amount 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) per 1 kg of chocolate replica.

[0210] In some cases, the chocolate replicas 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, the chocolate replicas may contain 5-methylfurfural in an amount 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) per kg of chocolate replica.

[0211] In some cases, the chocolate replicas 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, the chocolate replicas may contain linalool oxide in an amount 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) per kg of chocolate replica.

[0212] Furans can account for any suitable percentage of the total VOC content. Any suitable number of furans can be used, such as 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. In some embodiments, the chocolate replica may not contain any furans.

[0213] Thiophenes can provide the flavor and / or aroma that is important for the general characteristics of chocolate.A non-limiting example of thiophenes that can be used in the chocolate replica provided herein is thiophene.Thiophenes can be present in any suitable amount.Thiophenes can account for 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.In some embodiments, chocolate replica may not contain any thiophenes.

[0214] Pyrroles can provide flavors and / or aromas that are important to the general characteristics of chocolate. Non-limiting examples of pyrroles that can be used in the chocolate replicas provided herein include 1-(1H-pyrrol-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. In some embodiments, the chocolate replica can include one or more (e.g., two or three) pyrroles selected from the group consisting of 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, and pyrrole. In some embodiments, the chocolate replica can include pyrrole. In some cases, the chocolate replica can include indole. Pyrroles can be present in any suitable amount. In some embodiments, pyrroles can 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, the chocolate replica can 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, the chocolate replica may contain indole in an amount 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) per kg of chocolate replica. Pyrroles may comprise any suitable percentage 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 can be used. In some embodiments, the chocolate replica may not contain any pyrroles.

[0215] Oxazoles can provide flavor and / or aroma that are important for the general characteristics of chocolate.Oxazoles can be present in any suitable amount.Oxazoles can account for any suitable percentage of the total VOC content.Any suitable number of oxazoles can be used.In some embodiments, the chocolate replica may not contain any oxazoles.

[0216] Thiazoles can provide flavor and / or aroma that are important to the general characteristics of chocolate.Thiazoles can be present in any suitable amount.Thiazoles can account for any suitable percentage of the total VOC content.Any suitable number of thiazoles can be used.In some embodiments, the chocolate replica may not contain any thiazoles.

[0217] Pyridines can provide flavor and / or aroma that are important to the general characteristics 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-methyl-piperidine, 2-acetylpyridine, 2-methyl-pyridine, 3-ethylpyridine, 3-ethyl-pyridine, 3-methyl-pyridine, 3-propyl-pyridine, 3-pyridinol, methyl nicotinate, pyridine, and any combination thereof. In some embodiments, the chocolate replica can contain at least one pyridine (e.g., 2, 3, or 4) selected from the group consisting of 2-acetylpyridine, 3-ethylpyridine, methyl nicotinate, and pyridine. In some cases, the chocolate replica can contain one or both of 2-acetylpyridine and pyridine. In some embodiments, the chocolate replica can be free of 1-methyl-1,2,3,6-tetrahydropyridine.

[0218] The pyridines can be present in any suitable amount, hi some embodiments, the pyridines can 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, the chocolate replica can 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 0.0001 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 6 ppm). In some cases, the chocolate replicas may contain 2-acetylpyridine in an amount 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) per 1 kg of chocolate replica.

[0220] In some cases, the chocolate replicas 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, the chocolate replicas may contain pyridine in an amount 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) per kg of chocolate replica.

[0221] Pyridines can account for any suitable percentage of the total VOC content. Any suitable number of pyridines can 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 can be used. In some embodiments, the chocolate replica may not contain any pyridines.

[0222] Pyrazines can provide flavors and / or aromas that are important to the general character of chocolate. Non-limiting examples of pyrazines that can 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, 2,6-dimethylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethylpyrazine, 2-isobutyl-3-methyl ... -methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methylpyrazine, 3,5-diethyl-2-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, ethyl-pyrazine, isopropenylpyrazine, methylpyrazine, pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethylene-6-methylpyrazine, and any combination thereof. In some embodiments, the chocolate replica may comprise one or more (e.g., at least two, at least three, at least four, at least five, at least seven, at least nine, or at least eleven) pyrazines 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, 2-isopropyl-3-methoxypyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2-ethylene-6-methylpyrazine.In some embodiments, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, or at least nine) 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, the chocolate replica can include one or more (e.g., at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine, or at least ten) 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, the chocolate replica is made from a mixture 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, isopropyl The pyrazines may include one or more (e.g., at least two, at least three, at least four, at least five, at least six, or all seven) 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 (in combination with pyrazine).

[0223] The pyrazines can be present in any suitable amount, in some embodiments, the pyrazines can 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, the chocolate replica can 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 0.001 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, the chocolate replicas may contain 2,3,5-trimethyl-6-ethylpyrazine in an amount 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) per 1 kg of chocolate replica.

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

[0226] In some cases, the chocolate replica can 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, the chocolate replicas may contain 2-ethoxy-3-methylpyrazine in an amount 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) per 1 kg of chocolate replica.

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

[0228] In some cases, the chocolate replica can 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 0.001 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, the chocolate replicas may contain 2-isobutyl-3-methoxypyrazine in an amount 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) per 1 kg of chocolate replica.

[0229] In some cases, the chocolate replica can 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, the chocolate replicas may contain 2-methoxypyrazine in an amount 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) per 1 kg of chocolate replica.

[0230] In some cases, the 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, the chocolate replicas may contain 3,5-diethyl-2-methylpyrazine in an amount 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) per 1 kg of chocolate replica.

[0231] In some cases, the chocolate replicas 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, the chocolate replicas may contain isopropenylpyrazine in an amount 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) per 1 kg of chocolate replica.

[0232] In some cases, the chocolate replicas 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, the chocolate replicas may contain pyrazine in an amount 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) per kg of chocolate replica.

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

[0234] In some cases, the chocolate replica can 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 0.001 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, the chocolate replicas may contain 2-ethyl-3,6-dimethylpyrazine in an amount 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) per 1 kg of chocolate replica.

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

[0236] In some cases, the chocolate replica can 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, the chocolate replicas may contain 2-ethylene-6-methylpyrazine in an amount 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) per 1 kg of chocolate replica.

[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] Pyrazines can account for any suitable proportion of the total VOC content. In some embodiments, the chocolate replicas described herein can have a higher amount of pyrazines (e.g., in mg / kg of the chocolate replica) than the corresponding traditional chocolate product (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). In some embodiments, the chocolate replicas can be free of any pyrazines.

[0239] Amines can provide flavors and / or aromas that are important to the general characteristics of chocolate. Non-limiting examples of amines that can be used in the chocolate replicas provided herein include 2-amino-1-naphthalenol, 2-methoxy-benzenamine, 5-amino-1-naphthol, N,N-dimethyl-ethanamine, and N,N-dimethyl-methylamine, and mixtures thereof. The amines can be present in any suitable amount. The amines can account for any suitable percentage of the total VOC content. Any suitable number of amines can be used, for example, 1 to 2, at least 1, or at least 2 amines. In some embodiments, the chocolate replicas may not contain any amines.

[0240] Sulfur compounds (e.g., alkyl sulfides) can provide flavors and / or aromas that are important to the general characteristics of chocolate. Non-limiting examples of sulfur compounds that can be used in the 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. In some embodiments, the chocolate replicas can include one or more (e.g., at least two, at least three, at least four, at least five, or at least six) 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. In some embodiments, the chocolate replicas can include one or both of dimethyl trisulfide and methanethiol. In some cases, the chocolate replica can include one or more (e.g., two or three) of 4,5-dimethyl-2-ethyl-3-thiazoline, furfuryl mercaptan, and methional. In some cases, the chocolate replica can include dimethyl trisulfide (e.g., in combination with one or more of 4,5-dimethyl-2-ethyl-3-thiazoline, furfuryl mercaptan, and methional).

[0241] The sulfur compound can be present in any suitable amount. In some embodiments, the sulfur compound can 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 0.001 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, the chocolate replica may contain methional in an amount from about 0.0000001 ppm to about 8 ppm (e.g., from about 0.0000001 to about 0.000001 ppm, from about 0.000001 to about 0.00001 ppm, from about 0.00001 to about 0.0001 ppm, from about 0.0001 to about 0.001 ppm, from about 0.001 to about 0.01 ppm, from about 0.01 to about 0.1 ppm, from about 0.1 to about 1 ppm, or from about 1 to about 8 ppm). In some cases, the chocolate replicas may contain an amount of methional from about 0.0001 μg to about 8 mg (e.g., from about 0.0001 to about 0.001 μg, from about 0.001 to about 0.01 μg, from about 0.01 to about 0.1 μg, from about 0.1 to about 1 μg, from about 1 to about 10 μg, from about 10 to about 100 μg, from about 100 μg to about 1 mg, or from about 1 to about 8 mg) per 1 kg of chocolate replica.

[0243] In some cases, the 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 0.0001 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, the chocolate replicas may contain 4,5-dimethyl-2-ethyl-3-thiazoline in an amount 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) per kg of chocolate replica.

[0244] In some cases, the 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, the chocolate replicas may contain furfuryl mercaptan in an amount 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) per 1 kg of chocolate replica.

[0245] Sulfur compounds can account for any suitable proportion of the total VOC content. Any suitable number of sulfur compounds can be used. For example, at least one sulfur compound can be used. In some embodiments, the chocolate replica may not contain any sulfur compounds.

[0246] Sugars and sugar alcohols can provide flavor and / or aroma, which are important for the general characteristics of chocolate. Non-limiting examples of sugars or sugar alcohols that can be used in the provided chocolate replicas are ethyl maltol, 3-hydroxy-2-methyl-4H-pyron-4-one (maltol), and any combination thereof. In some embodiments, the chocolate replicas can include one or both of ethyl maltol and maltol. The sugar or sugar alcohol can be present in any suitable amount. In some embodiments, the sugar or sugar alcohol 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 sugar or sugar alcohol can account for any suitable percentage of the total VOC content. Any suitable number of sugars or sugar alcohols can be used, for example, at least one sugar or sugar alcohol can be used. In some embodiments, the chocolate replicas may not contain any sugars or sugar alcohols.

[0247] Phenols can also provide flavor and / or aroma, which are important for the general characteristics of chocolate. Non-limiting examples of phenols that can be used in the provided chocolate replicas include phenol, syringol, anethole, (E)-anethole, vanillyl ethyl ether, and any combination thereof. In some embodiments, the chocolate replica can include one or more (e.g., 2, 3, 4, or 5) of phenol, syringol, anethole, (E)-anethole, and vanillyl ethyl ether. The phenols can be present in any suitable amount. In some embodiments, the phenols 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, the 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, the chocolate replicas may contain syringol in an amount 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) per 1 kg of chocolate replica.

[0249] In some cases, the chocolate replicas 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, the chocolate replicas may contain vanillyl ethyl ether in an amount 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) per 1 kg of chocolate replica.

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

[0251] In some cases, the chocolate replicas 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, the chocolate replicas may contain E-anethole in an amount 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) per kg of chocolate replica.

[0252] In some cases, the 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 0.001 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, the chocolate replicas may contain anethole in an amount 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) per 1 kg of chocolate replica.

[0253] The phenols can account for any suitable proportion of the total VOC content. Any suitable number of phenols can be used. For example, at least one phenol can be used. In some embodiments, the chocolate replica can be free of any phenols.

[0254] Other VOCs that do not belong to the above classes may provide flavor and / or aroma that are important to the general characteristics of chocolate.Another non-limiting example of VOC that can be used in the chocolate replica provided herein is methyl mercapten.Other VOCs can be present in any suitable amount.Other VOCs can account for any suitable proportion of the total VOC content.Any suitable number of other VOCs can be used, for example, at least one other VOC can be used.

[0255] In some cases, the total amount of VOCs in the chocolate replica (eg, mg per kg of chocolate replica) can be greater than the total amount of VOCs in the reference chocolate.

[0256] Furthermore, the amount of any particular VOC in the chocolate replica may differ from the amount of that VOC in the corresponding reference chocolate. In some cases, the amount of a VOC in the 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 weight percentage of the amount of the same VOC in the corresponding reference chocolate. In some cases, the amount of a VOC in the chocolate replica may be 125% or more (e.g., 150% or more, 200% or more, or 300% or more) by concentration or weight percentage of the amount of the same VOC in the corresponding reference chocolate.

[0257] The chocolate replica can include any suitable number of VOCs. For example, the chocolate replica can include 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, The chocolate replica may contain VOCs ranging from 10-50, 10-40, 10-30, 10-20, 20-100, 20-90, 20-80, 20-70, 20-60, 20-50, 20-40, 20-30, 30-100, 30-90, 30-80, 30-70, 30-60, 30-50, 30-40, 40-100, 40-90, 40-80, 40-70, 40-60, 40-50, 50-100, 50-90, 50-80, 50-70, or 50-60. In some cases, the number of VOCs in a chocolate replica may be less than the number of VOCs in a single reference chocolate.

[0258] In some cases, the entire population of VOCs in a chocolate can have less than 95% identity to the VOCs in a corresponding reference chocolate (e.g., from a single geographical location, a single variety of plant, cultivar, species, batch condition (e.g., roast degree and / or roasting condition), or packaging unit (e.g., bag)). For example, the VOCs in a chocolate replica can 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 to the population of VOCs in the corresponding reference chocolate. Some chocolate replicas may contain at least 10 VOCs (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) that are not found in the single reference 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 reference chocolate. For example, in some embodiments, a chocolate replica can have at least n VOCs, where 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, etc., as applicable) of the VOCs are found in a single reference chocolate; in some embodiments, n can be equal to 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] In some embodiments, the amount of a particular VOC in the chocolate replica can be an amount based on concentration or composition percentage that is within a range of 30% higher and lower than the amount disclosed for that VOC. For example, a VOC can be present in the chocolate replica in an amount that is 70-90%, 80-100%, 90-110%, 100-120%, 110-130%, 70-100%, 80-110%, 90-120%, or 100-130% of the amount for that VOC as disclosed herein.

[0260] In some embodiments, the chocolate replica can exclude one or more VOCs.

[0261] In some cases, the total amount of VOCs in the chocolate replica can be greater than the total amount of VOCs in the reference chocolate. For example, the chocolate replica can 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). In some embodiments, the chocolate replica can have a total VOC content from Group A VOCs 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). In some embodiments, the chocolate replica can have a total VOC content from Group B VOCs 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). In some embodiments, the chocolate replica can have a total VOC content from Group C VOCs 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).

[0262] Non-volatile compounds The chocolate replicas described herein may, in some cases, contain at least one non-volatile compound that is not present in the corresponding reference chocolate. Non-limiting examples of non-volatile compounds that may not be present in the corresponding reference 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. Thus, in some embodiments, the chocolate replica may contain any of the following compounds: 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, acetovanillone, cinnamic acid, polydatin, cytosine, CMP, guanine, The composition may 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 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] The chocolate replicas herein may, in some cases, exclude one or more non-volatile compounds present in the corresponding reference chocolate. Non-limiting examples of compounds present in the reference chocolate include 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, 2-furoic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, 4-methoxycinnamic acid, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, adenine, arabitol, and betaine. The following compounds may be included: 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, in some embodiments, the chocolate replica may lack 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 choline acid. In some embodiments, the chocolate replica can lack 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 choline acid.

[0264] The non-volatile compounds present in the chocolate replica can include compounds that fall into a first category set, including acids, amino acids or derivatives thereof, sugars or sugar alcohols, xanthines (e.g., caffeine or theobromine), fats or waxes, starches, fibers, 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. In some embodiments, the chocolate replica can include acids, amino acids or derivatives thereof, sugars or sugar alcohols, tannins, polyphenols, or anthocyanins, and proteins or peptides.

[0265] The non-volatile compounds present in the chocolate replica can include compounds in a second category set, including acids, aldehydes, alkaloids, amines, amino acids, furans, ketones, lactones, nucleotides, nucleotide monophosphates, or nucleic acid bases, proteins or peptides, pyrazines, pyridines, sugars or sugar alcohols, tannins, phenols, polyphenols, or anthocyanins, or xanthines. In some embodiments, the chocolate replica can include one or more of acids, aldehydes, alkaloids, amines, amino acids, furans, ketones, lactones, nucleotides, nucleotide monophosphates, or nucleic acid bases, proteins or peptides, pyrazines, pyridines, sugars or sugar alcohols, tannins, phenols, polyphenols, or anthocyanins, xanthines, or combinations thereof. In some embodiments, the chocolate replica can include at least one non-volatile compound from at least three (e.g., at least four, at least five, at least 5, at least 7, at least 8, at least 9, at least 10, at least 15, 3-15, 3-10, 3-5, 5-14, 5-10, 10-15, or 10-16) of the following categories: acids, aldehydes, alkaloids, amines, amino acids, furans, ketones, lactones, nucleotides, nucleotide monophosphates or nucleic acid bases, proteins or peptides, pyrazines, pyridines, sugars or sugar alcohols, tannins, phenols, polyphenols, anthocyanins, or xanthines. In some embodiments, the chocolate replica can include acids, aldehydes, amino acids, lactones, pyrazines, tannins, phenols, polyphenols, anthocyanins, and xanthines.

[0266] It will be understood that any of these components can be provided in any suitable form. For example, it will be understood that an amino acid can be provided in the form of a salt (e.g., an HCl salt). It will also be understood that where stereochemistry is not specified, any and all stereoisomers can be used.

[0267] In some embodiments, the chocolate replica (eg, chocolate drink replica) may not contain any preservatives.

[0268] Amino acids (e.g., including derivatives thereof) that may be present in chocolate replicas as provided herein include, but are not limited to, 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 combination thereof. In some embodiments, the chocolate replica can 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 acids can be present in any suitable amount. In some embodiments, the amino acid can 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 can comprise any suitable percentage of the total non-volatile compound content. In some embodiments, the chocolate replica may be free of any amino acids. In some embodiments, the amino acid can be provided as the L-stereoisomer.

[0269] Examples of acids that can be included in the 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, 2-furoic 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 combination thereof. In some embodiments, the chocolate replica can comprise 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, 2-furoic 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 embodiments, the chocolate replica can include one or more (e.g., two or three) acids selected from the group consisting of D-glucuronic acid, citric acid, lactic acid, tartaric acid, fumaric acid, malic acid, and succinic acid. The acids can be present in any suitable amount. In some embodiments, the acids can 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 acids can comprise any suitable percentage of the total non-volatile compound content. Any suitable number of acids can be used, for example, 1 to 3, at least 2, or at least 3 acids.In some embodiments, the chocolate replica may be free of any acid.

[0270] Examples of alkaloids that can be used in chocolate replicas include, but are not limited to, piperine.The alkaloids can be present in any suitable amount.The alkaloids can occupy any suitable proportion of the non-volatile compound content.Any suitable number of alkaloids can be used.In some embodiments, the chocolate replicas may not contain any alkaloids.

[0271] Examples of amines that can be used in the chocolate replica include, but are not limited to, tryptamine. The amine can be present in any suitable amount. In some embodiments, the amine can 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 can account for any suitable percentage of the non-volatile compound content. Any suitable number of amines can be used. In some embodiments, the chocolate replica may be free of any amines.

[0272] Examples of furans that can be used in the chocolate replica include, but are not limited to, hydroxymethylfurfural. The furans can be present in any suitable amount. In some embodiments, the furans can 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 furans can account for any suitable percentage of the non-volatile compound content. Any suitable number of furans can be used. In some embodiments, the chocolate replica may be free of any furans.

[0273] Examples of nucleotides, nucleotide monophosphates, or nucleobases that can be used in chocolate replicas include, but are not limited to, adenine, AMP, CMP, cytidine, cytosine, guanine, and uracil. In some embodiments, the chocolate replica can 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 can be present in any suitable amount. In some embodiments, the nucleotides, nucleotide monophosphates, or nucleobases can 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 nucleobases can account for any suitable percentage of the non-volatile compound content. Any suitable number of nucleotides, nucleotide monophosphates, or nucleobases can be used. In some embodiments, the chocolate replica may not contain any nucleotides, nucleotide monophosphates, or nucleobases.

[0274] Examples of pyridines that can be used in the chocolate replica include, but are not limited to, pyridine and pyroxidine. In some embodiments, the chocolate replica can contain pyridine, pyroxidine, or both. The pyridines can be present in any suitable amount. In some embodiments, the pyridines can 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 pyridines can comprise any suitable percentage of the non-volatile compound content. Any suitable number of pyridines can be used. In some embodiments, the chocolate replica may not contain any pyridines.

[0275] Examples of sugars or sugar alcohols that can be used in chocolate replicas include, but are not limited to, sucrose, arabitol, fructose, galactose, glucosamine, glucose, lactose, mannitol, mannose, inositol (e.g., myo-inositol), rhamnose, ribose, sorbitol, xylol, and any combination thereof. In some embodiments, the chocolate replica can include 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 xylol. The sugars or sugar alcohols can be present in any suitable amount. In some embodiments, the sugar or sugar alcohol can 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 can comprise any suitable percentage of the non-volatile compound content. Any suitable number of sugars or sugar alcohols can be used. In some embodiments, the chocolate replica may be free of any sugar or sugar alcohol. Sugars that can be used in the chocolate replica include, but are not limited to, fructose, galactose, glucosamine, glucose, mannose, rhamnose, ribose, xylose, and any combination thereof. Sugar alcohols that may be present in the 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 can be used in the 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. In some embodiments, the chocolate replica can include 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. In some embodiments, the chocolate replica can include trans-ferulic acid, vanillic acid, or both. The tannins, phenols, polyphenols, or anthocyanins can be present in any suitable amount. In some embodiments, the tannins, phenols, polyphenols, or anthocyanins can 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 can comprise any suitable percentage of the non-volatile compound content. Any suitable number of tannins, phenols, polyphenols, or anthocyanins can be used. In some embodiments, the chocolate replica may be free of any tannins, phenols, polyphenols, or anthocyanins.

[0277] Examples of xanthines that can be used in the chocolate replica include, but are not limited to, caffeine. Xanthines can be present in any suitable amount. In some embodiments, xanthines can 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). Xanthines can account for any suitable percentage of the non-volatile compound content. Any suitable number of xanthines can be used. In some embodiments, the chocolate replica may be free of any xanthines.

[0278] Coloring agents that may be used in the chocolate replicas provided herein include, but are not limited to, natural coloring agents derived 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 (enocyanin), paprika, saffron, titanium dioxide, and turmeric), and synthetic colors (e.g., FD+C / synthetic colors).

[0279] In some cases, the amount of any particular non-volatile compound in the chocolate replica may differ from the amount of that non-volatile compound in the corresponding reference chocolate. In some cases, the amount of the non-volatile compound in the 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) of the amount of the same non-volatile compound in the corresponding reference chocolate, by concentration or weight percentage. In some cases, the amount of the non-volatile compound in the chocolate replica may be 125% or more (e.g., 150% or more, 200% or more, or 300% or more) of the amount of the same non-volatile compound in the corresponding reference chocolate, by concentration or weight percentage.

[0280] In some cases, the total amount of non-volatile compounds in the chocolate replica (eg, mg per kg of chocolate replica) may be less than the total amount of non-volatile compounds in the reference chocolate.

[0281] In some embodiments, non-volatile compounds can be placed into various groupings and the chocolate replica can contain certain non-volatile compounds according to that grouping.

[0282] The chocolate replica can include any suitable number of non-volatile compounds. For example, the chocolate replica can include 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 120, 10 to 140, 10 to 160, 10 to 180, 10 to 20, 10 to 20, 10 to 100, 10 to 90, 10 to 90, 10 to 70, 10 to 6 ...160, 10 to 20, 10 to 20, 10 to 20, 10 to 20, 10 to 20, 10 to 20, 10 to 20, 10 to 20, 10 to 20, 10 to 20, 10 The chocolate may contain up to 50, 10-40, 10-30, 10-20, 20-100, 20-90, 20-80, 20-70, 20-60, 20-50, 20-40, 20-30, 30-100, 30-90, 30-80, 30-70, 30-60, 30-50, 30-40, 40-100, 40-90, 40-80, 40-70, 40-60, 40-50, 50-100, 50-90, 50-80, 50-70, or 50-60 non-volatile compounds. In some cases, the number of non-volatile compounds in a chocolate may be less than the number of non-volatile compounds in a single reference chocolate.

[0283] In some cases, the entire population of non-volatile compounds in a chocolate replica may have less than 95% identity to the non-volatile compounds in a corresponding reference chocolate (e.g., from a single geographic region, a single variety, cultivar, or packaging unit (e.g., bag)). 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 to the population of non-volatile compounds in the corresponding reference 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 not found in a single reference chocolate. For example, in some embodiments, a chocolate replica may have at least m non-volatile compounds, of which 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, etc., where applicable) non-volatile compounds are found in a single reference chocolate; in some embodiments, m may be equal to 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, or 40.

[0284] Example 2 shows the amount of non-volatile compounds detected in traditional chocolate samples. In some embodiments, the amount of a particular non-volatile compound in a chocolate replica can be an amount based on concentration or composition percentage that is within a range of 30% higher and lower than the amount disclosed for that non-volatile compound. For example, a non-volatile compound can be present in a chocolate replica in an amount that is 70-90%, 80-100%, 90-110%, 100-120%, 110-130%, 70-100%, 80-110%, 90-120%, or 100-130% of the amount disclosed for that non-volatile compound in traditional chocolate.

[0285] In some embodiments, the non-volatile compounds can include one or more (e.g., 1-2, 1-3, 1-5, 1-10, 1-15, 1-20, 1-25, 1-28, 5-10, 10-15, 10-20, 15-20, 20-28, 20-25, or 25-28) of 2-furoic 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 xylol.

[0286] Some specific exemplary chocolate replicas are also provided herein. In some embodiments, the chocolate replicas are selected from the group consisting of 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-hexanedione, 2,3-pentanedione, 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, β-damascenone, β-ionone, butyric acid, coffee furanone, δ-decalactone, δ-ionone The composition may comprise at least 50 (e.g., at least 50, 55, 60, or 64) VOCs selected from the group consisting of methyl methyl 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, sotolon, syringol, valeraldehyde, vanillin erythro- and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether.In some embodiments, the chocolate replica can comprise 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, sotolon, succinic acid, trans-ferulic acid, vanillic acid, and vanillin.

[0287] Exemplary amounts of each of these compounds are shown in Table 1 in mg / kg (e.g., for chocolate replicas), mg / g substrate (e.g., for chocolate bar replicas or chocolate bean replicas), or weight percent of total VOCs and non-volatile compounds (e.g., for chocolate replicas).

[0288] Table 1: Exemplary ingredients of chocolate formulations TIFF2024526770000001.tif104148TIFF2024526770000002.tif220148TIFF2024526770000003.tif220148TIFF2024526770000004.tif21148

[0289] The chocolate replicas provided herein can include a solid substrate. The solid substrate is typically not derived from cocoa / cocoa (e.g., does not contain cocoa solids or cocoa solids). The solid substrate can be, for example, a waste product from the food stream.

[0290] In some embodiments, the solid substrate can comprise processed or unprocessed grain. Grain processing can result in the removal or partial removal of one or more of starch, protein, sugar, fat-soluble components, and flavor. In some embodiments, the solid substrate can be any waste product from which most (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 has been removed, leaving cellulose, hemicellulose, lignin, and / or other insoluble fiber. In some embodiments, the solid substrate can comprise processed or unprocessed grain or grain product, legume or legume seed, oil plant or seed, fruit or fruit product, root, tuber, or root or tuber product, sugar processing by-product, or other plant by-product.

[0291] Non-limiting examples of grains or grain products that can be used in the solid substrate include atella, barley distillers by-products, broken or polished rice, barley grain, brown rice, brewer's grains, barnyard grass (Echinochloa crusgalli) grain, corn gluten feed, corn distillers grains, corn gluten meal, ear corn, finger millet (Eleusine coracana) grain, foxtail millet (Setaria italica) grain, fonio (Digitaria exilis), and the like. exilis) grain, corn bran or corn meal, maize green forage, corn cob, corn stover, corn germ meal or corn germ, malt stalk, corn kernel, millet husks, oat husks or oat mill feed, oats, pearl millet (Pennisetum glaucum) grain, millet (Panicum miliaceum) grain, quinoa (Chenopodium quinoa), red oat (Avena sativa) grain, rice protein concentrate, rice bran or other rice by-products, rice husks, rye grain or by-products, sorghum by-products, starch, sorghum grain, teff (Eragrostis tef) grain, triticale, Venezuelan grass (Paspalum fasciculatum), wheat (general), wheat germ, wheat bran, wheat kernels, wheat distillers grains, wheat shorts, wheat middlings, feed flour, and mixtures thereof.

[0292] Non-limiting examples of legumes or legume seeds that can be used in the solid substrate include crop residues and straw of African carob (Parkia biglobosa or Parkia filicoidea), African yam bean (Sphenostylis stenocarpa), bambara bar nut (Vigna subterranea), black gram (Vigna mungo), bambara bar nut (Vigna subterranea) pods, husks, and residues, blue-flowered lupine (Lupinus angustifolia), and the like. angustifolius) seeds, bambara bar nut (Vicia subterranean) seeds, butterfly pea (Clitoria ternatea), carob (Ceratonia siliqua), common bean (Phaseolus vulgaris), centro (Centrosema molle), vetch (Vicia sativa), chickpea (Cicer arietinum), cowpea (Vigna unguiculata) seeds, broad bean (Vicia faba), grass pea (Lathyrus sativus), guar (Cyamopsis tetragonoloba) tetragonoloba), forage, seeds, and meal, Guanacaste (Enterolobium cyclocarpum), hairy vetch (Vicia villosa), horsegram (Macrotyloma uniflorum), jack bean (Canavalia ensiformis), and hyacinth bean (Lablab purpureus).purpureus), lima bean (Phaseolus lunatus), lentil (Lens culinaris), mat bean (Vigna aconitifolia), mung bean (Vigna radiata), narbon vetch (Vicia narbonensis), pea by-products, groundnut seeds, pea protein concentrate, groundnut husk, pea seeds, pigeon pea (Cajanus cajan) seeds, groundnut forage, prickly sesbania (Sesbania bispinosa), groundnut husk, purple vetch (Vicia benghalensis), groundnut meal, American silkworm (Albizia saman), rice bean (Vigna umbellata), sesbania (Sesbania sesban), soybean seeds, soybeans (general), sword beans (Canavalia gladiata), soybean forage, Syrian mesquite (Prosopis farcta), soybean meal, tamarind (Tamarindus indica), tamarugo (Prosopis tamarugo), mucuna pruriens (Mucuna pruriens), white lupine (Lupinus albus) albus) seeds, winged bean (Psophocarpus tetragonolobus), yellow lupine (Lupinus luteus) seeds, and mixtures thereof.

[0293] Non-limiting examples of oil plants or seeds that can be used in the solid substrate include almond kernels and by-products, argan (Argania spinosa), babassu palm (Attalea speciosa), tenkawang (Shorea stenoptera) oil meal, bactris (Bactris gasipaes), camelina (Camelina sativa) seeds and oil meal, cotton (in general), cashew (Anacardium occidentale) nuts and by-products, castor bean (Ricinus communis) seeds, oil meal, and by-products, cotton straw and cotton crop residues, Ceylon ironwood (Mesua phaea), and the like. ferrea), chia seeds, cocoa butter, cottonseed husks, cottonseed meal, copra meal and coconut by-products, crambe (Crambe abyssinica), elephant palm (Attalea cohune) seed and oil meal, sedge palm (Hyphaene thebaica), loosestrife (Lallemantia iberica), flax straw and flax crop by-products, grape seeds and grape seed oil meal, hemp, jatropha (Jatropha spp.) kernel meal and other jatropha products, jojoba (Simmondsia chinensis), kapok (Ceiba pentandra), kenaf (Hibiscus canabinus), cannabinus), Karanja (Millettia pinnata), Kusum (Schleichera oleosa), Linseed meal, Luffa (Luffa aegyptiaca), Linseed, Macadamia (Macadamia integrifolia),integrifolia), Moringa (Moringa oleifera), Marwa (Madhuca longifolia), Mustard oil meal and mustard bran, Corn germ meal and corn germ, Neem (Azadirachta indica), Niger (Guizotia abyssinica), Oil palm leaves and oil palm crop residues, Olive cake and by-products, Oil palm kernel, Palm kernel meal, Groundnut kernel, Palm oil mill effluent, Groundnut husk, Palm compressed fiber, Pinto peanut (Arachis pintoi), Groundnut forage, Poppy (Papaver somniferum) somniferum), peanut hulls, pumpkin, squash, gourd, and other Cucurbita seeds, peanut meal, rapeseed forage, rapeseed hulls, rapeseed meal, rapeseed, rubber (Hevea brasiliensis), safflower (Carthamus tinctorius) seed and oil meal, sal (Shorea robusta) seed and oil meal, soybean meal, soybean seeds, sedge (Oenocarpus bataua), sunflower (general), sesame (Sesamum indicum) indicum) seed and oil meal, shea butter, shea kernel, sickleweed, sunflower forage and crop residues, sunflower hulls and sunflower winnowing, sunflower meal, sunflower seeds, soybeans (general), soybean forage, soybean hulls, tallow (Aleurites fordii), tomato seed cake, walnut (Juglans regia), watermelon (Citrullus lanatus) seed and oil meal, and mixtures thereof.

[0294] Non-limiting examples of fruits or fruit products that can be used in the solid substrate include apple pomace and selected apples, bananas (general), banana peels, banana fruit, banana leaves and pseudostem, breadfruit (Artocarpus altilis), breadnut (Brosimum alicastrum), cashew (Anacardium occidentalis) nuts and by-products, citrus fresh pulp, citrus fruit, citrus seed meal, citrus molasses, citrus dried pulp, colocynth (Citrullus colocynthis), date molasses, date palm leaves and date stalks, date palm fruit, grape pomace, guava (Psidium guava), and the like. guajava), grape seeds and / or grape seed oil meal, jackfruit (Artocarpus heterophyllus), Indian mangosteen (Garcinia indica), loofah (Rufa aeguchica), mango (Mangifera indica) fruit and by-products, moringa (Moringa oleifera), melon (Cucumis melo), olive oil cake and by-products, papaya (Carica papaya) fruit, leaves, and by-products, pineapple by-products, pineapple leaves, pineapple juice, pumpkin, squash, gourd, and other Cucurbita species, paradise nut (Lecythis pisonis) pisonis), Spanish lime (Melicoccus bijugatus), cejé (Oenocarpus bataua), tomato fruit, tomato pomace, tomato skin and seeds, tomato leaves and crop residues, tomato seed cake, walnut (Juglans regia), watermelon (Citrullus lanatus) forage and fruit, watermelon (Citrullus lanatus) seed and oil meal, and mixtures thereof. In some embodiments, the solid substrate can include or be prepared from grape seeds.

[0295] Non-limiting examples of roots, tubers, or root or tuber products that can be used in the solid substrate include arrowroot (Maranta arundinacea), beet molasses, canna (Canna indica), carrot (Daucus carota), cassava leaves and foliage, cassava peel, cassava pomace, and other cassava by-products, cassava root, Chinese yam (Dioscorea esculenta), corms and pseudostem of ensate (Ensete ventricosum), fodder beet root, maca, Jerusalem artichoke (Helianthus tuberosus), malanga (Xanthosoma sagittifolium), and other cassava by-products. sagittifolium), potato (Solanum tuberosum) by-products, potato (Solanum tuberosum) tubers, sugar beet dehydrated pulp, sugar beet compressed or wet pulp, sugar beet roots, sugar beet aerial parts, sweet potato (Ipomoea batatas) by-products, sweet potato (Ipomoea batatas) forage, sweet potato (Ipomoea batatas) tubers, taro (Colocasia esculenta), white yam (Dioscorea rotundata), water yam (Dioscorea alata), elephant jasmine (Amorphophallus campanulatus) campanulatus), yacon (Smallanthus sonchifolius), yellow yam (Dioscorea cayenensis), and mixtures thereof.

[0296] Non-limiting examples of sugar processing by-products that can be used in the solid substrate include beet molasses, sugar, molasses, sugar beet pressed or wet pulp, sugar cane bagasse, sugar cane forage, the whole plant, sugar cane juice, sugar cane molasses, sugar cane press mud, sugar cane aboveground parts, and mixtures thereof.

[0297] Non-limiting examples of other plant by-products that can be used in the solid substrate include carob (Ceratonia silicea), citrus molasses, date molasses, date palm leaves and date stalks, date palm kernels, ensete (Ensete ventricosum) corms and pseudostems, leaf protein concentrate and grass juice, Mexican marigold (Tagetes erecta), mushrooms and spent mushroom substrate, molasses / urea blocks, potato (Solanum tubers), J. japonica pomace, spent hops, straw, sugarcane juice, sugarcane molasses, sugarcane press mud, stillage, wood, wood sugar, or wood molasses, and mixtures thereof.

[0298] In some embodiments, the solid substrate can have a different composition (e.g., ratios of fat, protein, and fiber) than traditional chocolate beans or traditional chocolate bars.

[0299] The solid substrate included in the chocolate replicas provided herein can be prepared using any suitable method.

[0300] In some cases, the solid substrate can be prepared using crushed plant seeds as a starting material, for example, crushed seeds (e.g., crushed grape seeds, cranberry seeds, raspberry seeds, blackberry seeds, strawberry seeds, blueberry seeds, pomegranate seeds, kiwi seeds, watermelon seeds, cantaloupe seeds) having a particle size of about 5 to about 150 micrometers (e.g., about 5 to about 10 micrometers, about 10 to about 20 micrometers, about 20 to about 30 micrometers, about 25 micrometers, about 30 to about 50 micrometers, about 50, about 100 micrometers, or about 100 to about 150 micrometers). , 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, cowberry seeds, thistle (Nigel) seeds, currant seeds, or any other suitable seeds) can be used as starting material.The crushed seeds are heated with a caustic (e.g., sodium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, calcium hydroxide, or potassium bicarbonate) and water at a pressure of 0 to 10 bar (e.g., 0 to 2 bar, 2 to 4 bar, 4 to 6 bar, 6 to 8 bar, or 8 to 10 bar) and at 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). The seed mixture can be treated at a temperature 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) with blending for a suitable length 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). The seed mixture can then be dried (e.g., by tray drying, spray drying, drum drying, falling film evaporation, freeze drying, or vacuum drying). The mixture can then be combined with one or more vegetable-derived oils and then ground and / or refined (e.g., using a stone corundum mill or colloid mill) to reach a final particle size of less than about 75 micrometers (e.g., about 70 to about 75 micrometers, about 65 to about 70 micrometers, about 60 to about 65 micrometers, about 50 to about 60 micrometers, less than about 70 micrometers, less than about 65 micrometers, or less than about 60 micrometers) at a temperature of less than about 65°C (e.g., about 60 to about 65°C, about 50 to about 55°C, about 50 to about 60 micrometers, less than about 60°C, or less than about 55°C). The ground mixture can then be passed through a sieve (e.g., a 100 micrometer sieve) to produce a solid substrate for inclusion in a chocolate replica.

[0301] In some cases, the solid substrate can be prepared 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, cowberry seeds, thistle seeds, currant seeds, or any other suitable seeds) can be sieved (e.g., using a mesh) to remove stem pieces and / or other undesirable plant materials. The sieved seeds are sieved with a caustic (e.g., sodium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, calcium hydroxide, or potassium bicarbonate) and water at a pressure of 0 to 10 bar (e.g., 0 to 2 bar, 2 to 4 bar, 4 to 6 bar, 6 to 8 bar, or 8 to 10 bar) and at a temperature of 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) for a suitable length of time. The seeds can be treated to reach 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) with blending for a 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). The seeds can then be separated from the liquid by sieving to produce a wet seed fraction and a liquid fraction containing dissolved solids. The wet seed fraction can be roasted (eg, by air roasting, conduction roasting, fire roasting, or radiant heat roasting), and the liquid fraction can also be roasted (eg, 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, moist seeds can then be ground (e.g., using a bar mill, roller mill, pin mill, air classification mill, hammer mill, colloid mill if fat or liquid is added, stone mill, blade mill, jet mill, high impact mill, or espresso grinder) to achieve a particle size between about 20 micrometers and about 300 micrometers (e.g., about 20 to about 50 micrometers, about 50 to about 75 micrometers, about 75 to about 100 micrometers, about 100 to about 150 micrometers, about 150 to about 200 micrometers, about 200 to about 250 micrometers, or about 250 micrometers to about 300 micrometers). 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, illipe oil, mango kernel oil, palm kernel oil, canola oil, avocado oil, safflower oil, or any other suitable vegetable oil) can be added, and the mixture can be ground (e.g., using a stone corundum mill or 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 reach a final particle size of less than about 75 micrometers (e.g., about 70 to about 75 micrometers, about 65 to about 70 micrometers, about 60 to about 65 micrometers, about 50 to about 60 micrometers, less than about 70 micrometers, less than about 65 micrometers, or less than about 60 micrometers). The ground mixture can then be passed through a sieve (eg, a 100 micrometer sieve) to produce a solid substrate for inclusion in the chocolate replica.

[0302] Other methods for preparing a solid substrate from whole plant seeds can include clarifying the whole seeds (e.g., using one or more of a destoner, scalping deck, suction channel, sizing deck, optical sorter, and sieve) to remove unwanted bracts, broken material, and other products of agricultural origin (e.g., stones, fruit skins, stems, sticks, etc.). The whole seeds can be clarified with a caustic solution (e.g., sodium hydroxide, potassium hydroxide, sodium carbonate, calcium carbonate, calcium hydroxide, or potassium bicarbonate) and water at a pressure of 0 to 10 bar (e.g., 0 to 2 bar, 2 to 4 bar, 4 to 6 bar, 6 to 8 bar, or 8 to 10 bar) and at elevated temperatures (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 90°C, etc.). The treated seeds can be mixed at a suitable temperature (e.g., about 5°C, about 70°C, about 75°C, or about 80°C) with stirring for a suitable length 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 reach 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 can be Dutched, in which case the seed mixture can be dried (e.g., by tray drying, spray drying, drum drying, or vacuum drying). The seeds can be sieved to separate the wet seeds from the liquid, and the two streams can be dried separately. Alternatively, a vacuum can be applied to evaporate the water from the seed slurry. In some cases, one or more enzymes (e.g., cellulase, tannase, pectinase, xylase, or hemicellulose) can be added to the seeds, optionally along with water and / or one or more additional agents (e.g., humic substances, acidulants, or hydrogen peroxide). The seeds and solids can be roasted, for example, using convection, conduction, infrared, or a combination thereof.The roasted seeds and other solids from the roasting process can then be ground using, for example, a crushing mill, a burr mill, an espresso grinder, a stone mill, a blade mill, a hammer mill, an air classification mill, a high impact mill, or a jet mill, and optionally sieved, to provide a solid substrate for inclusion in the chocolate replica.

[0303] Any suitable method can be used to prepare the chocolate replicas provided herein (e.g., chocolate replicas that contain a solid substrate or that do not contain a solid substrate). When included in the chocolate replica, the solid substrate may be 0.5 wt% to 99.9 wt% (e.g., about 0.5 to about 30 wt%, about 0.5 to about 3 wt%, about 3 to about 5 wt%, about 5 to about 10 wt%, about 10 to about 20 wt%, about 20 to about 30 wt%, about 30 to about 40 wt%, about 40 to about 50 wt%, about 50 wt% to about 99.9 wt%, about 50 wt% to about 60 wt%, about 60 wt% to about 70 wt%, about 70 wt% to about 80 wt%, about 80 wt% to about 90 wt%, about 90 wt% to about 95 wt%, about 95 wt% to about 99.9 wt%, 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 meals, vegetable oils (e.g., corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipe 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 the solid substrate. For example, the solid substrate can be mixed with one or more sugars, seed meals, vegetable oils, amino acids, salts, and / or non-volatile compounds (e.g., at about 30-40°C for about 10 to about 60 minutes), and then one or more VOCs, acids, and other non-volatile materials can be mixed with the other ingredients (e.g., at about 30-40°C for about 10 to about 60 minutes). The combination can be emulsified (e.g., using a ball mill) at a suitable temperature (e.g., up to about 40°C) until the particle size is less than about 30 micrometers (e.g., less than 25 micrometers, or less than 20 micrometers). The chocolate replica is then allowed to solidify (e.g., at about 10 to about 15°C in the mold block). In some cases, the chocolate replica can be demolded and optionally further processed. For example, the chocolate can be melted, tempered, and deposited into a mold (e.g., a bar mold) and cooled (e.g., at about 5 to about 20°C, or about 10 to about 15°C), or deposited onto a cooling belt to produce chips or chunks.

[0305] In some cases, chocolate replicas can be produced by mixing a solid substrate with one or more vegetable oils (e.g., corn oil, sunflower oil, palm oil, coconut oil, shea oil, illipe oil, mango kernel oil, palm kernel oil, canola oil, avocado oil, safflower oil, or any other suitable vegetable oil), sugar, salt, seed meal / flour, amino acids, and / or non-volatile compounds (e.g., mixing 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 reducer (e.g., a continuous rotor-stator particle size reducer) by any suitable means (e.g., medium / high tip speed with a corrugated barrel). The material can optionally be homogenized, and additional non-volatile ingredients (if any) can be added. The mixture can then be pumped onto a refiner to reduce the particle size of the material to less than about 30 micrometers (e.g., less than about 25 micrometers, or less than about 20 micrometers). The material can then be conveyed to a liquefier or conch, where additional fat, lecithin, and volatile flavors can be added to develop the flavor and create the final texture. The chocolate replica can optionally be tempered. The optionally tempered chocolate replica can be solidified, for example, in a mold or on a belt slab at a temperature of about 5°C to about 20°C (e.g., about 10°C to about 15°C). The chocolate replica can then be demolded and optionally packaged or wrapped (e.g., for further processing or use as an industrial raw material). For further processing, the chocolate replica can be melted at a high temperature (e.g., above about 25°C, above about 30°C, or above about 35°C). The melted chocolate replica is tempered to obtain the desired fat crystal structure and then placed into a mold (e.g., a bar mold) and cooled (e.g., at about 5°C to about 20°C, or about 10°C to about 15°C) or deposited on a cooling belt to produce chips or chunks.

[0306] In some cases, chocolate replicas 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 oil, mango kernel oil, palm kernel oil, canola oil, avocado oil, safflower oil, or any other suitable vegetable oil), sugar, salt, seed meal / flour, 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 flow. The resulting slurry can be pumped, for example, to a two-roll prefine followed by a homogenizing screw, where the material, optionally with any additional non-volatile ingredients, can be homogenized. The mixture can be conveyed directly onto a refiner to reduce the particle size of the material to less than about 30 micrometers (e.g., less than about 25 micrometers, or less than about 20 micrometers). The material can be conveyed to a liquefier or conch, where additional fat, lecithin, and volatile flavors can be added to develop the flavor and create the final texture. In some cases, the material can be pumped into a ball mill (e.g., a continuous ball mill) for further particle size reduction. The chocolate replica can optionally be tempered. The optionally tempered chocolate replica can be solidified, for example, in a mold or on a belt slab, at a temperature of about 5°C to about 20°C (e.g., about 10°C to about 15°C). The chocolate replica can then be demolded and optionally packaged or wrapped (e.g., for further processing or use as an industrial raw material). For further processing, the chocolate replica can be melted at a high temperature (e.g., above about 25°C, above about 30°C, or above about 35°C). The molten chocolate replica can be tempered to obtain the desired fat crystal structure and then cooled (e.g., at about 5°C to about 20°C, or about 10°C to about 15°C) in a mold (e.g., a bar mold) or deposited on a cooling belt to produce chips or chunks.

[0307] In some cases, the methods provided herein can be used to produce chocolate bean replicas. For example, to produce chocolate bean replicas, water-soluble VOCs and water-soluble nonvolatile compounds can be dissolved in water or another aqueous solution. Alternatively, an emulsion can be produced from fat-soluble VOCs and fat-soluble nonvolatile compounds using a neutral oil (e.g., palm oil, shea oil, mango kernel oil, illipe oil, cottonseed oil, corn oil, sunflower oil, or coconut oil, etc.) in a homogenizer (e.g., a rotor-stator high-shear homogenizer or a high-pressure in-li...

Claims

1. A chocolate replica comprising a plant-based solid substrate and one or more non-volatile compounds. 2,3 - Diethylpyrazine, 2,3 - Pentanedione, 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 - Octanone, 2 - Pentanol, 2 - Phenyl - 2 - butenal, 2 - Phenylpropionaldehyde, 3,4 - Hexanedione, 3,5 - Diethyl - 2 - methylpyrazine, 3 - Methyl - 1,2 - cyclopentanedione, 3 - Octanone, 4,5 - Dimethyl - 2 - ethyl - 3 - thiazoline, 4 - Ethylguaiacol, 4 - Hydroxy - 2,5 - dimethyl - 3(2H) - furanone, 4 - Methyl - 2 - phenyl - 2 - pentenal, 4 - Methyl - 5 - thiazoleethanol, 4'-Methylacetophenone, 4 - Methylguaiacol, 5 - Methylfurfural, 6 - Propyl - 5,One or more volatile organic compounds (VOCs) containing at least one of 6-dihydropyran-2-one, acetic acid, amyl acetate, anethole, benzyl alcohol, β-damascenone, damascenone, δ-decalactone, δ-octalactone, ethyl 2-methylbutyrate, ethyl 3-phenylpropionate, ethyl acetate, ethyl butyrate, ethyl isobutyrate, ethyl isovalerate, eugenol, furfuryl acetate, furfuryl propionate, geraniol, hexyl isobutyrate, isoamyl benzoate, isoamyl butyrate, isoamyl phenylacetate, isopropenyl pyrazine, linalool oxide, methional, methyl 2-thiophenecarboxylate, methyl butyrate, methyl p-anisate, methyl phenylacetate, osimen, octanal, p-cresol, phenol, phenylacetic acid, prenyl benzoate, propanol, propenal, propyl 2-furancarboxylate, pyridine, syringol, tetrahydrofurfuryl phenylacetate, trans-2-nonenal, and tricyclodecenyl isobutyrate,

2. The chocolate replica according to claim 1, wherein the plant-based solid substrate does not contain cocoa solids.

3. The chocolate replica according to claim 1, wherein the plant-based solid substrate is derived from a food stream waste product.

4. The chocolate replica according to claim 3, wherein the plant-based solid substrate is derived from a food stream waste product in which at least 75% of the starting amounts of starch, protein, sugar, fat-soluble components, and flavor have been removed.

5. The chocolate replica according to claim 1, wherein the plant-based solid substrate is derived from fruit or vegetable seeds.

6. The chocolate replica according to claim 5, wherein the fruit or vegetable seeds are selected from the group consisting of apple, panoki, breadnut, cashew, citrus, colocynth, date, naseberry, guava, grape, parmit, indamangosteen, loofah, mango, moringa, melon, olive, papaya, pumpkin, squash, gourd, paradise nut, Spanish lime, seje, tomato, walnut, watermelon, cranberry, raspberry, blueberry, strawberry, blackberry, pomegranate, kiwi, musk melon, cantaloupe, honeydew, passion fruit, star fruit, tomatillo, dragon fruit, thorny apple, calamansi, okra, cucumber, pepper, eggplant, pear, cherimoya, pineapple, quince, Japanese quince, azami (nyger), yardlong bean, and combinations thereof.

7. The chocolate replica according to claim 1, wherein the plant-based solid substrate comprises processed fruit pomace or peel, processed fruit or fruit products, processed legumes, legume by-products, or legume seeds, processed oilseed plants, oilseed plant by-products, or oilseed plant seeds, processed grains or grain products, or any combination thereof.

8. ​ ​ ​ ​ The chocolate replica according to claim 7, wherein the oil plant, oil plant by-product, or oil plant seed is 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, sesame seeds, sesame oil meal, sesame by-products, cotton straw, cotton crop residues, Ceylon ironwood, chia seeds, cocoa butter, cottonseed hulls, cottonseed meal, copra meal, coconut by-products, hamanas, American oil palm seeds, American oil palm oil meal, edauchiya, dragon's head, ramie straw, ramie crop by-products, grape seeds, grape seed oil meal, flax, jatropha kernel meal, jatropha by-products, jojoba, kapok, kenaf, karanja, kusum, sunflower meal, loofah, sunflower, macadamia, moringa, marwa, mustard oil meal, mustard bran, corn germ meal, corn germ, indosendan, niger, oil palm leaves, oil palm crop residues, olive oil cake, olive oil by-products, oil palm kernels, palm kernel meal, castor seeds, palm oil mill effluent, castor husks, palm compressed fiber, peanut, castor forage, safflower, castor husks, pumpkin, squash, gourd, castor meal, rapeseed forage, rapeseed husks, rapeseed meal, rapeseed, rubber, safflower seeds, safflower oil meal, salasouju seeds, salasouju oil meal, soybean meal, soybean seeds, seje, sunflower, sesame seeds, sesame oil meal, shea butter, shea kernels, ebisu grass, sunflower forage, sunflower crop residues, sunflower husks, sunflower sieving residue, sunflower meal, sunflower seeds, soybeans, soybean forage, soybean husks, sinabragiri, tomato seed cake, walnuts, watermelon seeds, watermelon oil meal, and combinations thereof.

9. The chocolate replica according to claim 7, wherein the grain or grain product is selected from the group consisting of atella, barley distillation by-products, broken rice, polished rice, barley grains, brown rice, beer lees, wild millet grains, corn gluten feed, corn distillation grains, corn gluten meal, corn cobs, Japanese millet grains, foxtail millet grains, fonio grains, corn bran, cracked corn feed, maize green forage, corn cobs, corn stalks and leaves, corn germ meal, corn germ, malt culm, corn grains, miscellaneous grain husks, oat husks, oat mill feed, oats, Job's tears grains, pearl millet grains, quinoa, red oat grains, rice protein concentrate, rice bran, rice by-products, paddy rice, rice husks, rye grains, rye by-products, sorghum by-products, starch, sorghum grains, teff grains, triticale, Venezuela grass, wheat, wheat germ, wheat bran, wheat grains, wheat distillation grains, wheat shorts, wheat middlings, wheat flour for feed, and combinations thereof.

10. The chocolate replica according to claim 1, comprising about 0.5 wt% to about 99.9 wt% of the solid substrate.

11. The chocolate replica according to claim 1, comprising about 30 wt% to about 50 wt% of the solid substrate.

12. The chocolate replica according to claim 1, comprising about 50 wt% to about 70 wt% of the solid substrate.

13. The chocolate replica according to claim 1, further comprising at least one VOC 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, isovaleric acid 2-methylbutyl, 2-methylbutyl aldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-nonanol, 2-nonanone, 2-pentylfuran, 2-undecanone, 3-hydroxy-2-methyl-4H-pyran-4-one (maltol), 5-methyl-2-phenyl-2-hexenal, benzaldehyde, benzyl acetate, β-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 phenylacetate, furfural, γ-nonalactone, γ-valerolactone, geranyl acetate, guaiacol, hexanal, hexanoic acid, hexanol, hexyl acetate, isoamyl acetate, isoamyl alcohol, isoamyl isobutyrate, isobutyl acetate, isobutyl aldehyde, isobutyric acid, isovaleraldehyde, isovaleric acid, limonene, massoia lactone, methyl salicylate, myrcene, nonanal, phenethyl acetate, phenethyl alcohol, phenylacetaldehyde, tetramethylpyrazine, trans,trans-2,4-decadienal, valeraldehyde, and vanillin.

14. The one or more non-volatile compounds are 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, homophlneol, 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, 2-furoic acid, 3,The chocolate replica according to claim 1, comprising at least one compound selected from the group consisting of 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.,

15. Sugar; Fat; Seed meal; Amino acid; Salt; and Root powder The chocolate replica according to claim 1, further comprising one or more of.

16. A method for preparing a plant-based solid substrate derived from waste in a ground food stream waste product, comprising: Mixing the waste in the ground food stream with a corrosive agent and water at a pressure of 0 to 10 bar to produce a ground preparation having a pH of about 7.5 to about 10.5; The step of drying the pulverized preparation; The step of combining the dried pulverized preparation with one or more vegetable oils so as to produce a mixture; The step of grinding the mixture until particles having a size of less than about 75 micrometers are obtained; and The step of sieving the particles so as to produce the solid substrate The method, comprising the above steps.

17. The method according to claim 16, wherein the waste in the food stream contains fruit or vegetable seeds.

18. The method according to claim 17, wherein the fruit or vegetable seeds are derived from a fruit or vegetable selected from the group consisting of apple, panoki, breadnut, cashew, citrus, colocynth, date, coconut palm, guava, grape, para mitsu, Indian mangosteen, loofah, mango, moringa, melon, olive, papaya, pumpkin, squash, bottle gourd, paradise nut tree, Spanish lime, seje, tomato, walnut, watermelon, and combinations thereof.

19. The method according to claim 17, wherein the fruit or vegetable seeds are grape seeds.

20. The method according to claim 16, wherein the one or more vegetable oils 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.

21. The method according to claim 16, wherein the sieving step includes passing the particles through a sieve of 100 micrometers.

22. The method according to claim 16, further comprising the step of adding at least one amino acid, at least one sugar, or at least one amino acid and at least one sugar to the waste in the stream of the pulverized food.

23. The method according to claim 22, wherein the at least one sugar includes one or more of sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol, rhamnose, ribose, sorbitol, xylose, and lactose. **Claim 24**: The method according to claim 22, wherein the at least one amino acid comprises one or more of phenylalanine, leucine, glucosamine, methionine, γ-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 serine. **Claim 25** A method for preparing a plant-based solid substrate derived from waste in a food stream, comprising: mixing the waste in the food stream with a corrosive agent and water at a pressure of 0 to 10 bar to produce a preparation having a pH of about 7.5 to about 10.5; separating the preparation into a liquid fraction and a solid fraction; roasting the solid fraction and the liquid fraction separately; grinding the roasted solid fraction; combining the ground roasted solid fraction with the roasted liquid fraction and one or more vegetable oils to produce a mixture; milling the mixture to produce particles having a size of less than 75 micrometers; and screening the particles to produce the solid substrate. The method as described above. **Claim 26** The method according to claim 25, wherein the waste in the food stream comprises fruit or vegetable seeds. **Claim 27** The method according to claim 26, wherein the fruit or vegetable seeds are derived from a fruit or vegetable selected from the group consisting of apple, panoki, breadnut, cashew, citrus, colocynth, date, coconut, guava, grape, parmitz, Indian mangosteen, loofah, mango, moringa, melon, olive, papaya, pumpkin, squash, gourd, paradise nut, Spanish lime, seje, tomato, walnut, watermelon, and combinations thereof. **Claim 28** The method according to claim 27, wherein the fruit or vegetable seeds are grape seeds. **Claim 29** The method according to claim 25, wherein the one or more vegetable oils comprise 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. **Claim 30** The method according to claim 22, wherein the sieving step comprises passing the particles through a sieve of 100 micrometers.

31. The method according to claim 25, further comprising the step of adding at least one amino acid, at least one sugar, or at least one amino acid and at least one sugar to the mixture.

32. The method according to claim 31, wherein the at least one sugar comprises one or more of sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol, rhamnose, ribose, sorbitol, xylose, and lactose.

33. The method according to claim 31, wherein the at least one amino acid comprises one or more of phenylalanine, leucine, glucosamine, methionine, γ-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 serine.

34. A method for preparing a plant-based solid substrate derived from waste in a food stream, comprising: mixing the waste in the food stream with a corrosive solution and water at a pressure of 0 to 10 bar to produce 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; grinding the roasted preparation; combining the ground roasted preparation with one or more vegetable oils, sugars, salts, seed meals or flours, amino acids, or other non-volatile compounds to produce a slurry; pumping the slurry into a particle size reduction device; and purifying the slurry to produce a solid substrate having particles of a size of less than about 25 to 30 micrometers The method as described above.

35. The method according to claim 34, wherein the waste in the food stream comprises fruit or vegetable seeds.

36. The method according to claim 35, wherein the fruit or vegetable seeds are derived from a fruit or vegetable selected from the group consisting of apple, panoki, breadnut, cashew, citrus, colocynth, date, nipa palm, guava, grape, parmit, Indian mangosteen, loofah, mango, moringa, melon, olive, papaya, pumpkin, squash, bottle gourd, paradise nut, Spanish lime, seje, tomato, walnut, watermelon, and combinations thereof.

37. The method according to claim 34, wherein the one or more vegetable oils include one or more of corn oil, sunflower oil, palm oil, or coconut oil, shea oil, illipe oil, mango kernel oil, palm kernel oil, canola oil, and safflower oil.

38. The method according to claim 34, wherein the one or more sugars include one or more of sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol, rhamnose, ribose, sorbitol, xylose, and lactose.

39. The method according to claim 34, wherein the one or more seed meals or seed flours include one or more of sunflower meal or sunflower flour, coconut meal or coconut flour, almond meal or almond flour, pecan meal or pecan flour, hazelnut meal or hazelnut flour, walnut meal or walnut flour, pistachio meal or pistachio flour, cashew meal or cashew flour, peanut meal or peanut flour, canola meal or canola flour, safflower meal or safflower flour, palm kernel meal or palm kernel flour, mango kernel meal or mango kernel flour, chia meal or chia flour, pumpkin seed meal or pumpkin seed flour, Brazil nut meal or Brazil nut flour, macadamia nut meal or macadamia nut flour, quinoa meal or quinoa flour, amaranth meal or amaranth flour, sesame meal or sesame flour, and tiger nut meal or tiger nut flour.

40. The method according to claim 34, wherein the one or more amino acids comprise one or more of phenylalanine, leucine, glucosamine, methionine, γ-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 serine.

41. The method according to claim 34, wherein the one or more other non-volatile compounds comprise at least one compound selected from the group consisting of fructose, glucose, lactose, galactose, sucrose, xylose, lactic acid, citric acid, tartaric acid, nicotinic acid, pyridine, 2,3,5,6-tetramethylpyrazine, sotolon, vanillic acid, syringic acid, vanillin, syringaldehyde, cinnamic acid, maltol, and maple furanone.