Chocolate flavoring is a chemically obtained compound unlike "Natural chocolate flavor"

Industrial process of chemical synthesis

• Identification of chocolate flavor components. Flavor analysts identify the main chemical compounds that contribute to the flavor and aroma of natural chocolate, such as theobromine, phenylethylamine, pyrazines, and others.
• Synthesis of flavor compounds. These compounds are synthesized in the laboratory through specific chemical reactions. For example, pyrazines, which contribute to the roasted and nutty notes, can be synthesized through Maillard reactions conducted in a controlled manner.
• Mixing. The various synthesized compounds are mixed in specific proportions to emulate the flavor profile of chocolate. This may include the addition of vanillic or other esters to round out the flavor.
• Dilution and stabilization. The flavoring mixture is diluted in a suitable solvent, such as food grade alcohol or propylene glycol, and stabilized with added antioxidants to prevent alteration.
• Quality control. The product undergoes rigorous laboratory testing to ensure that the flavor is consistent and safe for consumption. This includes stability testing, chemical prophylaxis, and sensory testing.

The natural production of chocolate flavor (the phrase should be "Natural chocolate flavor") typically involves the extraction and blending of various components from cocoa beans. These components include cocoa mass, cocoa butter, and sometimes other flavoring substances to enhance the richness and complexity of the aroma.

• Selection. Preparation of high-quality cocoa beans that are sorted and cleaned to remove impurities and debris.
• Roasting. The beans are roasted at controlled temperatures to develop the desired flavor profile and to facilitate removal of the husk.
• Husking. After roasting, the broad beans are broken and the husks are separated from the seeds or nibs.
• Grinding of nibs. The cocoa nibs are ground into a fine paste known as cocoa mass, which is rich in natural cocoa fats and flavonoids.
• Extraction. The cocoa mass can be further processed to extract cocoa butter, leaving a cocoa solid that is then used to produce cocoa powder.
• Blending and refining. The cocoa mass, cocoa butter, and sometimes sugar and milk powder are blended and refined to a smooth, homogeneous consistency.
• Conching. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Tanning. The mixture is heated and agitated under controlled conditions in a process called tanning, which further develops flavor and texture.
• Quality control. Samples of the final product are tested to ensure that the flavor, aroma and texture meet the required standards.

The difference between a chemical aroma and a natural aroma is substantial.