2D Molecular Editor
Draw structures with Kekule.js, a professional-grade chemical editor that runs entirely in the browser.
Interactive 3D Viewer
Transform your structures into 3D representations with 3Dmol.js. Rotate, zoom, and change rendering style.
PubChem Integration
Search any compound by name and load its 3D geometry directly from NCBI's database.
Isomerism Studio
NewCompare isomers in 3D side by side. Search in Spanish, discover constitutional isomers, stereoisomers and more.
Open →
Pyrazines of Colombian Cacao: the Aromatic Fingerprint of Origin
Pyrazines are the heterocyclic compounds that define roasted cacao aroma. In Colombian cacao, their specific profile acts as a chemical fingerprint of genotype, region, and fermentation protocol.
The Maillard Reaction in Cacao Roasting: Chemistry of Chocolate Aroma
The aroma of chocolate does not exist in the raw bean — it is built during roasting through hundreds of reactions between amino acids and sugars. The Maillard reaction is the molecular architect of everything that smells and tastes like cacao.
Organic Acids in Cacao Fermentation: Acetic, Lactic, and Succinic
Cacao fermentation is a 5–7 day microbial cascade where yeasts, lactic acid bacteria, and acetic acid bacteria transform pulp sugars into the acids that shape pH, flavor precursors, and final chocolate taste.
Chemistry in Spanish — theory, nomenclature and exercises.
Interactive chemistry tools: tables, calculators and more.
NCBI public chemical compound database.
Interactive periodic table from the Royal Society of Chemistry.
Explore chemical compounds on interactive maps by region, origin and application.