The molecular makeup of chocolate

By 2010-07-01T14:43:00

A chocolate bar broken in two with layers of caramel and light brown milk cream visible

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That’s chemistry: The molecules behind Mars bars

The taste of chocolate comes down to a blend of around 300 flavour compounds. Chemists have identified the dominant flavour molecules as substituted pyrazines, which are aromatic compounds. They are produced when sugars and amino acids react during roasting of the cocoa beans.

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