CHEM 181 Lecture Notes - Lecture 8: Vasodilation, Toblerone, Chocolate Liquor

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Harpp

Document Summary

Chocolate introduction: chocolate: known as food of the gods, study by confectionary association of canada (1995) --30% of men & 38% of women prefer chocolate to sex. In nova scotia, 20% prefer chocolate to sex: more than 500 different chemicals in chocolate --phenylacetic acid, dimethylsulfide, 2-methoxy-4-methyphenol : each of these could explain why we like chocolate, not so much the taste more the texture, has a melting point of 36oc, one below body t so starts melting right away in mouth. Discovery & history: swedish botanist came across cocoa, theobroma cocoa is the cocoa tree. Cocoa uses history: cocoa used as beverage, currency, aphrodisiac, sweet treat and gift to the gods over the centuries, not sleep aid or laxative. 1912: gives taste to toasted butter, beer, scotch, etc, after roasting, the seeds become much darker, and have to be shelled, shell the seeds --crush in special machine, make liquid (chocolate liquor, no alcohol present in chocolate liquor.