A good chocolate is prepared with cocoa butter and when eaten, it gives a cooling sensation and intense flavor release in mouth. Explain this phenomenon using the DSC thermograms of the dark chocolate and cocoa butter.
Hi!, if you look at the melting interval of CB it is quite narrow and embraces from 30 to 35ºC. I you take in consideration that human body temperature is 36.5ºC, this means that when you put chocolate in your mouth it melts quickly, capturing heath from your mouth (refreshing sensation) and releasing volatile compounds (intense flavor). Moreover, it is completely melted, so there is no any chewing or waxing sensation.
on the implementation of the process of melting consumes the heat of your mouth. Integrate the peak and find out the amount of heat.
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