Tag: food

Chocolate Chemistry C&EN teaser

The Chemistry of Dark, Milk & White Chocolate – in C&EN

Chocolate Chemistry C&EN teaser
Click to see full graphic on the C&EN site

You may well already know that a Compound Interest graphic appears monthly in the American Chemistry Society’s ‘Chemical & Engineering News’ magazine. However, I’m aware that not everyone who subscribes to the site updates here may have realised, and therefore might be missing them! Therefore, from this month onwards, I’ll be posting the links to the C&EN site where you can view the graphics created for their magazine.

Read more
Aroma Chemistry – Fresh-Baked Bread

Aroma Chemistry – The Smell of Freshly-Baked Bread

Aroma Chemistry – Fresh-Baked Bread
Click to enlarge

As we took a look at the complex chemistry of bread-making last week, this week it seemed to make perfect sense to look at some of the chemistry that results from putting the end result of that process into the oven! There are a host of compounds that contribute towards baked bread’s aroma; here we take a look at a selection of them, how they are formed, and what they contribute.

Read more
The Chemistry of Cider

The Chemistry of Cider

The Chemistry of Cider
Click to enlarge

Having looked at the chemistry behind beer previously, it seemed only fair to also take a look at cider for all the cider drinkers out there. On a hot summer’s day, the cool, refreshing taste of cider is hard to beat. But what are the chemicals behind this flavour?

Read more