Number of molecules that, in the right concentrations, make up dark chocolate’s aroma. According to the Journal of Agricultural and Food Chemistry, if these 25 molecules were isolated on their own, most of them would not have a pleasant smell. For example, the odor molecule with the highest concentrations in chocolate, acetic acid, smells like vinegar.

Get WineSpeed

Join tens of thousands of other wine lovers. Get each week’s edition of WineSpeed delivered to your inbox every Friday. It’s fast. It’s free. It’s the smartest way to stay up to speed on wine.
Email address
First Name
Last Name
Other Way You Heard About Us
Be sure to check your inbox to confim your subscription.