News on fine cocoa flavor – 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, and precisely quantifies the flavor profile of cocoa samples.

Quelle: IDW Informationsdienst Wissenschaft