Latest Breaking News On - German confectionery - Page 1 : comparemela.com

 E-Mail IMAGE: Photo of a cocoa bean, You can see the shell and in the part where the shell was removed, the embryo. view more  Credit: Martin Steinhaus Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors. The food industry can now use these results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations. The research team published the data in the

United statesGisela oliasMartin steinhausResearch association of the german food industryGerman parliamentLeibniz institute for food systems biologyAssociation of the german confectionery industryEnergy bmwiLeibniz research museumsPublic relationsWork group sensory systems chemistryTechnical university of munichLeibniz associationLeibniz instituteGerman ministry of economic affairsIndustrial collective research