Multidimensional chromatography has been applied for many years as a core technology for odorant patterns characterization in the flavor and fragrance field. Very recently a sensomics-based expert system (SEBES) capable to predict key-aroma signatures of food without using human olfaction has been implemented in a comprehensive two-dimensional gas chromatography (GC×GC) platform. The strategy, known as Artificial Intelligence Smelling, opens many opportunities for odorant patterns recognition and sample qualification/discrimination based on Computer Vision strategies. On top of that the current research on chocolate flavor known as Sensomics has been applied to unravel distinctive flavor properties of chocolates manufactured by novel processing techniques.

The first part of the talk focus at the future of chocolate aroma research based on AI Smelling followed by the application of sensomics to decode flavor properties of dark chocolates; guided by these two experts, our senses will be solicited and challenged by the wonderful multidimensionality of chocolate flavor during a dedicated tasting session.