3-Methylbutyl Acetate: Responsible for the fruity smell in some chocolates.
Pyrazines: These compounds contribute to the nutty and roasted characteristics commonly found in the cocoa aroma.
Isovaleric Acid: Gives a pungent cheese-like note reminiscent of some blue cheeses.
Diaceyl: Responsible for a buttery/milky note.
Furans: A class of compounds associated with caramellic/coffee/roasty characters.
Methional/Isobutyraldehyde: Often described as having burnt rubber, potato or chocolate aroma notes.
Methyl Sulfide: Gives the distinct note for corn-sweet flavors and aromas as well as contributing towards mushroom like flavors and aromas often observed in wine.
