The reconstruction of a really close imitation of cocoa or chocolate flavor to replace the use of cocoa poses many problems. The majority of those currently available are designed for use with, and as a partial replacement of cocoa powder in many types of products.
The formulation of such flavorings depends upon the use of compounds which have been identified as being present in the natural flavor and which have been determined as safe for use in food flavorings.
Many more have yet to be accepted and in addition, there are numerous trace components, which probably have a significant influence upon the profile, and which are still to be identified and synthesized.
Already a very impressive list of components has been reported as present in cocoa aroma; although the relative contribution which these make to the profile has yet to be established. Vanillin is frequently used in imitation cocoa flavors but those tends to soften the profile and makes it closer to that of chocolate.
Imitation Flavorings of Cocoa
