ACS Webinar - The Chemistry of Romance, Flavor, and Drink: Roses, Chocolate, and Wine

What do roses, chocolate, and wine make you think of...elegance, romance, or indulgence? Think again. It’s chemistry!

From the precision of fermentation to the artistry of distillation, each of these iconic pleasures is the product of centuries of molecular insight, technical refinement, and scientific mastery. Join master flavorist Sam Tharpe, essential-oil expert Kim Bleimann, and chocolate and wine pairing guide, Jim St. John as they reveal the hidden molecular architectures that shape aroma, flavor, and sensory experience. Discover the science that makes these timeless favorites possible just in time to impress your loved ones for Valentine’s Day. 

This ACS Webinar is moderated Keith D. Wing and co-produced with the Science History Institute.

What You Will Learn
 

• How 60,000 roses become an ounce of rose oil
• How a handful of cacao beans become a Hershey bar
• What are the molecules that make them so appealing to us all

Event Details

• Friday, February 6, 2026 @ 1-2:15pm ET
   
• Free to attend
   
• Slides will be available on day of the webinar