Chocolate

Ryan West And Dérick Rousseau

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    When eating or drinking our favorite fare, the perceived flavors are a result of aroma compounds being released from food and interacting with olfactory receptor cells located in our mouth and nose. Both product developers and sensory scientists—the workhorses behind the scenes of some of our much-loved confections—acknowledge that perception becomes more complicated as the number of ingredients increases. For example, milk and dark chocolate contain cocoa mass that is the source of key aroma co…
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