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Researchers at the Technical University of Munich (TUM) have succeeded in decoding the taste and smell of sourdough bread. In their measurements and analyses at the molecular level, they came acro .

Laura sophie amannLaura eckrichThomas frank hofmannOliver frankDepartment of food chemistrySchool of life sciencesFood chemistryMolecular sensory analysisLife sciencesSophie amannCorinna dawidSensory directed elucidationKey tastantsSourdough bread crumbSodium chlorideAcetic acids