Cocoa extracts and roasted-smelling materials may be combined with vanillic or other sweet accents. Roasted cacao's volatile profile includes pyrazines; the finished accord has no fixed formula. The balance between roasted odorants, cocoa material and sweet accents determines the perceived darkness of the accord. A chocolate percentage or bitterness level cannot be inferred from a perfume note, because the impression is constructed through smell rather than an edible recipe.