Chemistry is key to chocolate’s flavor, but some molecules, like genotoxic furan-2-one, can pose health risks if present in high concentrations. A study found safe levels of these molecules in chocolates, but higher levels in some baked desserts, underscoring the need for careful monitoring of food flavorings.
A study reveals that while chocolate contains potentially harmful chemicals at safe levels, these compounds appear in much higher, possibly unsafe concentrations in some baked desserts. What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that unmistakable aroma, but those same molecules might carry some unwanted health effects if there are too many around.while many of the compounds appeared in chocolate in low enough concentrations to be safe, higher amounts were found in some baked sweet treats.-unsaturated carbonyls are formed when they react with other ingredients under high temperatures.
Reference: “Occurrence and Synthesis Pathways of Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks” by Alexandre Dusart, Julie Grosjean, Manon Autuori, Séverine Goscinny and Sonia Collin, 29 May 2024,SciTechDaily: Home of the best science and technology news since 1998. Keep up with the latest scitech news via email or social media.