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Quickly and precisely determining the flavor profile of cocoa samples
Because a plethora of flavor compounds contribute to the distinctive taste of cocoa, its composition is difficult to analyze. Now, scientists at the Technical University of Munich (TUM) and the Leibniz Institute of Food Systems Biology (LSB) have developed a new methodology that quickly, easily, ...
Flavor is the name of the game for scientists who want to optimize food for consumption in ways that improve nutrition or combat obesity. But there is more to flavor than the substances that meet the mouth. Olfaction, our sense of smell, is a major contributor to how we perceive aromas, ...