And you thought it was hard enough to stop eating it now. Buzz60’s Tony Spitz has the details:
The cause of dark chocolate’s mouth-watering smell has finally been discovered as scientists pinpoint the exact chemicals responsible for the aroma.
A host of chemicals, including one which also gives roses their unique fragrance, is the guilty party, according to a new study.
Roasted cocoa beans are rich in beta-ionone, also found in perfume and essential oils, which contributes to its scent.
The breakthrough explains why the smell of chocolate is so alluring – and could lead to even tastier snacks being custom made in future, suggests the research.
Roasted cocoa beans are rich in beta-ionone – found in perfume and essential oils, say scientists. The breakthrough explains why chocolate is so alluring – and could lead to even tastier snack bars, suggests the research.
Now a German team has identified the substances that make up this heavenly aroma – opening the door to unique ‘designer chocolates’.
They bought two types of dark chocolate, each with a distinctive aroma, from a local shop.
Chemicals within the smell of chocolate were analysed using a technique called extract and stable isotope dilution analyses.
it found various volatile compounds are directly involved responsible for the smell.