The Delicious Chemistry of Chocolate

The Sweet Lure of Chocolate. Chocolate. There are few foods that people feel as passionate about – a passion that goes beyond a love for the “sweetness” of most candies or desserts: after all, few people crave caramel, whipped cream, or bubble gum. Chocolate is, well, different. For the true chocoholic, just thinking about chocolate can evoke a pleasurable response. You may want to grab a bar or make a nice cup of hot cocoa before you begin exploring here.’

Chocolate Chemistry. ‘Cocoa beans contain a variety of chemicals, with the primary psychoactive components being theobromine (about 1% of total weight) and caffeine (< .1%). Other chemicals include serotonin, histamine, salsolinol, methyltetrahydroisoquinoline, phenethylamine, telemethylhistamine, spermidine, p-tyramine,3-methyloxytyramine, tryptamine, and spermine.' Theobromine Chemistry – Chocolate

BBC: The Science of Chocolate

The Field Museum: All about Chocolate: History of Chocolate

Tags: Chocolate, Chocolate Chemistry, Chocolate Science, Theobromine



Comments

  1. melanie Connor says:

    i LOVE THIS WEBSITE!! IT IS THE BEST WEBSITE EVER!! IT GIVES ME GREAT DETAILS ABOUT MY CHEMISTRY RESEARCH REPORT PAPER!!! THANKS A LOT!

    LOVE, MELANIE!!!!!

  2. marcela says:

    it is not helpful at all!!!!

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