Combating cocoa off-flavors: Molecular science unveils tell-tale compounds responsible

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

01 Aug 2019 --- A new methodology for the simultaneous analysis of odorants and tastants has been developed by scientists at the Technical University of Munich, Germany, and the... Read More

FormattedPicture

FOOD RESEARCH

01 Jun 2012 --- They initially tested the bitterness or sweetness that each glycoside evokes in vitro, using cells that act as taste receptor cells and react to the glycoside... Read More

trans