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Reliably detecting cocoa off-flavors


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IMAGE: Photo of a cocoa bean, You can see the shell and in the part where the shell was removed, the embryo.
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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 ....

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