The American Chemical Society breaks down complex reactions on YouTube
American Chemical Society
Two molecules give Sriracha hot sauce a fiery flavor by tripping a cellular alarm in the mouth that usually signals blazing-hot foods above 42° Celsius. When guacamole goes from a delectable green to an icky brown, it’s forming the pigment melanin, which also tints human skin. And there’s scientific truth to being hangry — a hunger-induced rage, possibly fueled by inferior breakfast foods.