Chapter 8 CHEM 181 - Chapter 8 Did they prefer sex or chocolate And interesting enough at least in 1995 30 of men and 38 of women claimed that they

Chapter 8 CHEM 181 - Chapter 8 Did they prefer sex or...

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Chapter 8: Did they prefer sex or chocolate? And interesting enough, at least in 1995, 30% of men and 38% of women claimed that they preferred chocolate to sex. In any case, what is it that we like in chocolate? There are more than 500 different chemicals in chocolate. And is it the phenylacetic acid, the dimethylsulfide, the 2-methoxy-4-methylphenol? When you look at the melting point of chocolate, it is 36 degrees Celsius. Whatever it is, when the Swedish botanist came across cocoa, or the fruit of the cocoa tree, he called it theobroma cacao. Actually, the Aztec term for chocolate or cocoa is xocoatl, which actually means bitter There are some big names, and among the big names, you have one that is called Forastero, another one that is called Trinitero, and Criollo. And supposedly, for cocoa aficionado, or chocolate aficionado, the best of all the cocoa is the Criollo. And what happens is that once it is split, it is left open, and then the cocoa, the seeds, actually start fermenting. As they ferment, the sugar that is present gets converted into alcohol. The alcohol get converted to acetic acid, and the acetic acid give rise to a number of esters. This fermentation process is important because it adds flavor to the cocoa. Well, in terms of marketing, the top cocoa producer is the Ivory Coast in Africa, followed by Ghana, and then Indonesia. From a chemical point of view, the reaction that takes place under this condition is known as the Maillard reaction, a browning reaction. A chemical reaction that involves the combination or the reaction between amino acids and proteins and various sugar, First, Casparus van Houten had the idea of finding a way to separate the cocoa powder from the fat he used in the compressor. It is the cocoa powder, and that's where, actually, all the taste of chocolate is. Conrad van Houton the Dutch process. treat natural cocoa with an alkali and convert it into powder, from which the acid had been neutralized.
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  • Spring '11
  • Multiple
  • Nutrition, cocoa butter, Low-carbohydrate diet, red dye number, chocolate aficionado

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