Correct Answer: Melting Chocolate

  • Author: ChemViews Magazine
  • Published Date: 04 December 2015
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
thumbnail image: Correct Answer: Melting Chocolate

Congratulations! Your answer is correct.


Molten chocolate shows non-Newtonian flow characteristics. "When a piece of chocolate melts on the tongue, it at first maintains its shape and does not disperse. When the tongue presses this highly viscous liquid against the upper palate, the chocolate becomes watery due to the mechanical stress. It flows over the surfaces of the tongue and the palate, and its bitter-sweet taste composition finally takes hold of the fifth sense, the sense of taste."


"Due to its nonpolar character, it clings to the entire surface of the tongue and the palate in a thin layer which, even after several times of swallowing of watery saliva, does not detach. At temperatures of >35 °C, volatile fragrant compounds rise from this thin layer. They fill the mouth, then ascend into the nasal cavities and there bind to the receptors of the olfactory neurons which, after signal processing in the brain, create this pleasant odor experience."


 

Article Views: 1180

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission and consult our permisson guidance prior to making your request

Follow on Facebook Follow on Twitter Follow on YouTube Follow on LinkedIn Follow on Instagram RSS Sign up for newsletters

Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH