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"Chemistry of Chocolate" night at Theo
notes:
Maillard reactions, okay, but what's different in chocolate than other roasted protein/sugar?
Timo Stark papers on cacao chemistry and organoleptics.1
photo of a scientist with one nostril hooked up to a gas chromatograph to smell the fractions.
radar diagrams of liquid-phase and gas-phase components.
no phase diagram of cacao butter. :(
glad to see that their "why people crave chocolate" slide, which I had been dreading, in fact rubbishes anandamide and doesn't even mention the phenethylamine silliness.
the unconched Madagascar tastes spectacular! fruity aldehyde explosion! ship it!
this Ghana liquor tastes like barbecued meat; it would make a powerful sauce.
whirlwind tour of the factory floor.
1
HALF-TONGUE TEST
Maillard reactions, okay, but what's different in chocolate than other roasted protein/sugar?
Timo Stark papers on cacao chemistry and organoleptics.1
photo of a scientist with one nostril hooked up to a gas chromatograph to smell the fractions.
radar diagrams of liquid-phase and gas-phase components.
no phase diagram of cacao butter. :(
glad to see that their "why people crave chocolate" slide, which I had been dreading, in fact rubbishes anandamide and doesn't even mention the phenethylamine silliness.
the unconched Madagascar tastes spectacular! fruity aldehyde explosion! ship it!
this Ghana liquor tastes like barbecued meat; it would make a powerful sauce.
whirlwind tour of the factory floor.
1
Sensory-Guided Decomposition of Roasted Cocoa Nibs (Theobroma cacao) and Structure Determination of Taste-Active Polyphenols
http://www.worldcocoafoundation.org/info-center/pdf/Stark05Flavor.pdf
By means of the half-tongue test, the taste thresholds of flavan-3-ols and glycosides have been determined.
HALF-TONGUE TEST
no subject
no subject
'Madagascar' is my favorite of the single-source bars, though I didn't have the unconched.