(IMAGE)

Technical University of Munich (TUM)

Caption

The new method developed by scientists at TUM and the Leibniz Institute for Food Systems Biology (LSB) for determining taste profiles in cocoa samples is already suitable for practical use in companies and can be applied at any point along the value chain from cocoa beans to chocolate.

Credit

A. Dunkel / LSB@TUM

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Free for use in reporting on TUM, with the copyright noted.

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