Whether it’s milk, dark or white chocolate this unique food has always been associated with pleasure, but can chemistry tell us why? Our craving for chocolate may arise from its chemical nature like the sugar, fat, caffeine, and other compounds. Furthermore, our desire may be driven by the sensory properties of chocolate, which include aroma, sweetness, and texture.
Join Michael Tunick, Assistant Clinical Professor of Culinary Arts & Food Science at Drexel University in this free interactive broadcast as he explains the science of chocolate desire and why chemistry may be responsible for our craving.
What You Will Learn
- The components that give chocolate its characteristic flavor and aroma
- Why people crave chocolate
- Is chocolate an aphrodisiac?
The Fine Print
ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.
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