With the help of a trained panel of sniffers, chemists uncovered the molecules that give a rich treat its scents.
If there was ever a science experiment you'd want to participate in, it might be this one: sitting in a booth and inhaling the tangy, intense aromas of dark chocolates. But not just anyone gets to join this research. The people doing the sniffing were trained to detect subtle differences in scent, helping chemists uncover just which odour molecules are behind the distinctive smell of these rich treats.
In a paper published last week in the Journal of Agricultural and