Chemistry of chocolate

Not long ago, I posted an article regarding comfort food. Well, I sometimes eat chocolate when I am feeling sad. What is so special about chocolate? First of all different cocoa varieties have different characteristics: Forastero, for example, has strong aroma, while Nacional has more aromatic and floral notes. More than 600 molecules are involvedContinue reading “Chemistry of chocolate”

Chemistry of wine

Merry Christmas, everybody! This period of the year is really good for wine lovers. But which molecules are the ones responsible for wine aroma and flavor? It is estimated that more than 800 compounds are present in wine and partecipate in creating the texture that we love so much. Let’s start with basic composition: inContinue reading “Chemistry of wine”