More intense roasting of cocoa beans lessens bitterness, boosts chocolate liking miragenews.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from miragenews.com Daily Mail and Mail on Sunday newspapers.
Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer and at higher temperatures.
âStop and smell the rosesâ might be a cliche.
But at Penn State University campuses, students, faculty and staff are using a smell test as a helpful, do-it-yourself screening tool to check for COVID-19 infection.
Research has shown that anosmia â loss of smell â is one of the most specific symptoms of COVID-19, said John Hayes, professor of food science and director of the Penn State Sensory Evaluation Center.
So, university researchers developed âpeel and sniffâ postcards that prompt the user to detect and identify a particular aroma â strawberries, onions, chocolate, or smoke, for example.
If their olfactory senses fail them, they may be have COVID-19.