From Buldak noodles to liquid nitrogen ice cream, Dartmouth’s celebration of National Chemistry Week (Oct. 19-25) brought the science of spices to life through hands-on demonstrations and flavorful fun. Through this year’s theme, “The Hidden Life of Spices,” students, faculty, and staff explored the chemistry behind the aromas, flavors, and sensations that spices evoke.
Hosted by the Department of Chemistry and organized by Assistant Professor of Chemistry Paul Robustelli, the celebration included presentations from faculty and staff as well as postdocs, graduate students, and undergraduate students from a number of labs within the department. Presentations blended education and entertainment to showcase the value of chemistry in everyday life. (Photos by Sophia Scull ’25)
Professor Xin Qi discusses beta-carotene and capsaicin levels on the Scoville Scale with a student.
Graduate students Yingze Jing and Chahna Choksi from the Pletneva Research Group explain how chirality plays a pivotal role in the chemistry of taste and smell.
Professor Paul Robustelli explains the heat-dependent opening of TRPV1 in the presence of capsaicin, a chemical compound found in chili peppers that gives them their spicy taste.
Postdoctoral researcher Emanuele Scalone from the Robustelli Research Group, and graduate students Vedang Puranik, Ramanpreet Kaur, and Prajakta Kashyap (left to right) from the Aprahamian Research Group.
Professor Mahima Sneha discusses the chemistry of common kitchen spices, including paprika and turmeric.
Graduate student Prajakta Kashyap from the Aprahamian Lab takes a closer look at jalapeño and chipotle peppers.