The chemical bonds between cloves and nutmeg

This episode of Chemistry Now focuses on chemical bonds by profiling eugenol and isoeugenol, two molecules with identical molecular structures except for the placement of one double bond -- a difference that makes eugenol responsible for the flavor and aroma of cloves, and isoeugenol responsible for the taste and smell of nutmeg.

Provided by the National Science Foundation & NBC Learn

Runtime: 4:07

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