Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder was written by Spada, Fernanda Papa;de Alencar, Severino Matias;Purgatto, Eduardo. And the article was included in Future Foods in 2022.Reference of 3391-86-4 This article mentions the following:
Jackfruit (Artocarpus heterophyllus Lam) occurs abundantly in Brazil, but its seeds are often underutilized in food nutrition. Previously, we showed that roasted jackfruit seeds are an innovative source of chocolate aroma. In this study, we characterized the volatile content of exptl. beverages containing jackfruit seed flours as compared to non-alk. cocoa powder. The three key results of this study were that (i) the fermented jackfruit seed flour beverage (FJSBev) was similar to the non-alk. cocoa powder beverage (CTRLBev); (ii) similar volatile groups (acids, alcs., aldehydes, ester, furans, and pyrazines) were identified in the samples (FJSBev and CTRLBev); (iii) the beverages contained volatile compounds with a low threshold of cocoa attributes (butter, cocoa, coffee, floral, fruit, green, honey, mushroom, nut, and roasted). To conclude, the beverage formulation containing fermented jackfruit seeds had more volatile compounds and odor-active constituents than that with non-alk. cocoa powder. Collectively, our data demonstrate that fermentation is critical to producing a chocolate aroma. Fermented jackfruit seed flours could be used as a partial or total additive to improve chocolate aroma in food formulations. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Reference of 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Reference of 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts