The Science of Chocolate Flavor
Speaker: Sheryl Barringer, Food Science and Technology, The Ohio State University
February 3, 6:30 p.m.
Gateway Film Center, South Campus Gateway
1550 N. High St.
Parking available in the South Campus Gateway Parking Garage; $1 per hour

Chocolate is a wonderfully complex flavor. The aroma of chocolate is determined by the tree variety, growing location, fermentation, drying, roasting, alkalinization, addition of other ingredients and conching steps. The tree variety and growing location have a minor effect on the flavor. Fermentation is a critical step where the flavor precursors are formed. Drying stops the fermentation. Roasting is the other critical step, where the precursors change into the characteristic chocolate aroma. Alkalization changes the flavor, and is used to make hot chocolate. Addition of other ingredients can introduce other flavors. Conching is the final step, which changes the flavor slightly.

Sheryl Barringer is a Professor and Graduate Studies Chair in Food Science and Technology at The Ohio State University. She received a B.S. in Food Science from the University of Illinois and a Ph.D. in Food Science and Nutrition from the University of Minnesota. She teaches courses in fruit and vegetable processing, chocolate and technical problem solving, and was the 2001 and 2005 recipient of the College’s Outstanding Teaching Award. Most importantly, she loves good chocolate.