date:Aug 02, 2019
A new methodology for the simultaneous analysis of odorants and tastants could simplify and accelerate the quality control of food in the future.
So says scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology who together developed the new methodology published in the Journal of Agriculture and Food Chemistry.
Whether a food tastes good or not is essentially determined by the interaction of odours and tastants. A few trillionths of a gram per