# Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars
## 3 Results and Discussion
### Headspace Compositions
1**} & \multirow{2}{*}{**SM1**} & \multirow{2}{*}{**SM2**} & \multirow{2}{*}{**SM3**} & \multirow{2}{*}{**SM4**} & \multirow{2}{*}{**SM5**} & \multirow{2}{*}{**SM6**} & \multirow{2}{*}{**SM7**} & \multirow{2}{*}{**SM8**} & \multirow{2}{*}{**SM9**} & \multirow{2}{*}{**SM10**} & \multirow{2}{*}{**SM11**} & \multirow{2}{*}{**SM12**} & \multirow{2}{*}{**SM13**} & \multirow{2}{*}{**SM14**} \\ \hline ethyl acetate & 616 & - & -2 & 0.1 & - & - & - & - & - & - & - & 0.2 & - & - & 6.7 & 20.1 & 3.8 \\ pentanal & 695 & - & - & - & - & - & - & - & - & - & - & - & - & 13.5 & - & 7.0 \\
2,3-butanediol & 787 & 4.4 & 2.2 & 2.0 & - & - & - & 2.1 & - & - & 0.4 & 1.6 & 5.5 & - & 5.9 \\ Isoqueric acid & 834 & 4.1 & 2.5 & 4.1 & 3.1 & - & - & 2.6 & 1.2 & 1.1 & 0.7 & 0.9 & 5.4 & - & 3.7 \\ isopentyl acetate & 876 & - & - & 1.9 & - & - & 0.5 & - & 4.5 & - & 0.2 & 0.5 & 9.4 & - & 6.7 \\
2,6-dimethylpyrazine & 914 & 3.9 & 1.0 & - & - & - & - & 2.6 & - & 1.2 & - & - & - & - & - \\
2,5-dimethylpyrazine & 915 & - & - & 3.1 & 1.6 & 3.6 & - & - & - & - & 0.7 & 0.6 & 3.2 & - & 3.6 \\ ethyl acacacuate & 940 & - & 8.7 & - & - & - & - & - & - & - & - & - & - & - & - \\ benzaldehyde & 963 & 1.1 & - & 2.4 & - & - & 0.3 & 1.5 & - & 0.2 & 0.2 & - & 0.3 & - & 0.1 \\ myrene & 990 & - & - & 1.4 & - & - & 0.2 & 1.9 & - & 0.9 & - & - & 0.6 & - & 0.3 \\
2-ethyl-6-methylpyrazine & 994 & - & - & 0.6 & - & - & - & - & - & - & - & - & - & - & 0.3 \\ \(m\)-metha-1(7),8-diene & 1001 & - & - & - & - & - & - & - & - & - & - & - & 0.4 & - & - \\
2,3,3-trimethylpyrazine & 1004 & 9.2 & 7.2 & 9.6 & 4.8 & 13.1 & 9.1 & 9.9 & 5.1 & 7.9 & 8.6 & 6.5 & 8.1 & 3.7 & 14.7 \\ limenene & 1031 & 0.5 & - & 0.3 & - & - & - & - & - & - & - & - & - & 3.2 & - \\ syvestrene & 1032 & 0.2 & - & - & - & - & - & - & - & - & - & - & - & - & - \\
1,8-cineol & 1035 & - & 0.4 & - & - & 1.7 & - & 1.0 & - & - & - & - & - & - & - & - \\ (Z)-\(\beta\)-ocime & 1041 & - & - & - & - & - & - & 0.3 & - & - & - & - & 0.2 & - & - \\
2-heptyl acetate & 1043 & 2.0 & - & - & 0.5 & - & 0.8 & - & - & 0.8 & - & - & 1.8 & - & 0.7 \\
2-acetylyrrole & 1060 & 1.8 & - & 4.7 & 1.1 & 2.3 & - & 2.9 & 1.6 & 1.7 & - & - & 0.9 & - & 0.8 \\ acetophenone & 1067 & - & 0.8 & - & - & - & - & - & - & - & - & 0.4 & - & - & - \\ _trans-_inaload oxide (furanol) & 1076 & - & 1.3 & - & - & - & - & - & - & - & 0.7 & - & - & - & - \\
3-ethyl-2-5-dimethylpyrazine & 1080 & 1.1 & - & - & 0.4 & 2.7 & 1.0 & 1.8 & 0.5 & 1.0 & 0.8 & 0.6 & - & - & 1.5 \\
2,6-diethylpyrazine & 1081 & - & - & 0.9 & - & - & - & - & - & - & - & - & - & - & - \\
2-ethyl-3-5-dimethylpyrazine & 1085 & - & - & - & - & - & - & - & - & - & 0.9 & - & - & - \\ tetramethylpyrazine & 1086 & 56.3 & 99.7 & 51.2 & 24.4 & 56.5 & 70.7 & 55.5 & 69.1 & 66.7 & 77.0 & 75.1 & 34.2 & 27.8 & 45.2 \\ Inanol & 1100 & 2.4 & - & - & - & - & - & - & - & 3.4 & - & - & 1.9 & - & - \\ nonanal & 1103 & - & 2.3 & 2.9 & 1.3 & 3.4 & 0.6 & 3.5 & 3.0 & - & - & - & 8.0 & - \\ phenylethyl alcohol & 1110 & 4.0 & 3.8 & 2.7 & 2.8 & 3.4 & 3.6 & 2.3 & 2.3 & 1.4 & 1.3 & 2.0 & 0.6 & 7.6 & 0.8 \\
3,5-diethyl-2-methyl pyrazine & 1160 & 0.7 & 1.3 & 0.5 & - & 1.1 & 0.6 & 1.0 & 1.3 & 1.3 & 1.8 & 1.2 & 0.7 & - & 1.6 \\ ethyl benzoate & 1173 & 0.2 & - & 0.2 & - & - & 0.3 & - & - & - & - & - & - & - & - \\ _trans-_inaload oxide (pyranol) & 1177 & - & - & - & - & - & - & - & 0.1 & 0.3 & - & - & - & 0.4 & - & - \\ botanicaloid acid, diethyl ester & 1185 & 0.2 & - & - & - & - & - & - & - & - & - & - & - & - & - \\
1-dodecane & 1192 & - & - & - & 0.6 & - & - & - & - & - & - & - & - & - & - \\ ethyl octanoate & 1197 & 1.2 & 0.8 & 0.4 & 0.3 & - & 0.7 & 0.8 & 0.6 & 0.8 & 1.0 & 0.6 & 0.6 & 1.6 & 0.6 \\ _n_-dodecane & 1200 & - & - & - & 1.8 & - & - & - & - & - & - & - & - & - \\ decanal & 1205 & 0.6 & 0.6 & 0.7 & 0.3 & 1.3 & - & 0.4 & 0.3 & 0.2 & 0.2 & 0.2 & - & 1.5 & - \\ butanoic acid, 2-methyl-3-oxo, methyl ester & 1223 & 0.8 & 0.6 & 0.6 & 0.4 & 0.7 & - & 0.6 & 0.6 & 0.6 & 0.5 & - & 0.5 & 1.3 & 0.4 \\ ascardiole & 1237 & - & - & 0.2 & - & - & - & 0.3 & 0.1 & 0.3 & - & - & 0.2 & - & - \\ benzene acetic acid, ethyl ester & 1247 & - & 0.4 & - & - & -Pyrazines were the most represented chemical class of volatile organic compounds (VOCs) in all HD the samples, as they ranged from a minimum of 56.3% in HD3 to a maximum of 74.2% in HD4.