Conference proceeding
The Chemistry of Chocolate and Pleasure
SEX, SMOKE, AND SPIRITS: THE ROLE OF CHEMISTRY, Vol.1321, pp.33-41
01 Jan 2019
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
Chocolate is celebrated as a highly craved food with sugar, fat, caffeine, and other compounds all contributing to its desirability. The sensory properties of chocolate, including aroma, sweetness, and texture, originate in the many chemical changes that occur during fermentation, roasting, and other manufacturing steps. Hundreds of odor-active compounds, including pyrazines, esters, acids, alcohols, aldehydes, and ketones, are present in chocolate, but only a few of these substances contribute to the way it feels in the mouth. Most people enjoy chocolate, many crave it, and some believe it is an aphrodisiac. These behaviors have been attributed to some of the previously mentioned compounds, but the evidence shows that chocolate consumption is purely a sensory experience.
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Details
- Title
- The Chemistry of Chocolate and Pleasure
- Creators
- Michael H. Tunick - Drexel UniversityJennifer A. Nasser - Drexel University
- Publication Details
- SEX, SMOKE, AND SPIRITS: THE ROLE OF CHEMISTRY, Vol.1321, pp.33-41
- Series
- ACS Symposium Series
- Publisher
- American Chemical Society; Washington, DC
- Number of pages
- 9
- Resource Type
- Conference proceeding
- Language
- English
- Academic Unit
- Culinary Arts & Food Science; Nutrition Sciences; Health Sciences
- Identifiers
- 991019170412504721
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InCites Highlights
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- Web of Science research areas
- Chemistry, Analytical
- Food Science & Technology