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/ck/ - Food & Cooking

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File: 540 KB, 872x552, 5497[1].png [View same] [iqdb] [saucenao] [google]

8166726

Anonymous Sat Oct 8 15:17:15 2016 No.8166726 [Reply] [Original]

What causes the color of the chocolate persimmon? Is it oxidation?

>>	Anonymous Sat Oct 8 17:49:14 2016 No.8167205 File: 101 KB, 513x486, 1469016233999.jpg [View same] [iqdb] [saucenao] [google] The fruits get so hot that the sugar inside caramelizes.

>>	Anonymous Sat Oct 8 18:06:19 2016 No.8167248 I've heard it is tannin combined with acetaldehyde produced by seeds.

>>	Anonymous Sat Oct 8 21:15:45 2016 No.8167794 >>8166726 Looks more like tomacco.