date:Aug 02, 2019
erties.
As a result, food chemists currently use very different methods to determine the exact nature and quantity of odorants and tastants in a raw material or food. Especially aroma analyses are very time-consuming and therefore expensive. This limits the high-throughput analysis of numerous samples.
We have now developed a new, innovative methodical approach that will enable us to examine food simultaneously for both odorants and tastants in a time-saving high-throughput process, said Thoma