There are many aldehydes in chocolate! analysis of the concentrations of these can enable identification of the continental origin of the cocoa beans used to produce the chocolate. african cocoa beans, for example, produce chocolate that has a higher concentration of phenacetaldehyde and benzaldehyde than other chocolates. these aldehydes add honey and almond notes to the aroma profile of chocolate. chocolate produced from caribbean cocoa beans has higher concentrations of (ee)-2,4-nonadienal and (e, e)-2,4-decadienal, which reportedly give it a "fatty, waxy" odour. madagascan cocoa beans produce chocolate that contains higher concentrations of 2-phenyl-(z)-2-butenal and 4-methyl-2-phenyl-(z)-2-pentenal. the former aldehyde is the main component of artificial chocolate flavours, while the latter is responsible for the intense bitter taste of cocoa. draw the structures of the following aldehydes [phenylacetaldehyde, benzaldehyde, and (e, e)-2,4-nonadienal.