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How to Reliably Detect Cocoa Off-Flavors

by Leibniz-Institute for Food Systems Biology at the Technical University of Munich
The food industry can now use recent research results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations

Which Beverages Have the Most Umami Flavor?

by University of Copenhagen
In a new and first-of-its-kind study, University of Copenhagen researchers looked at fermented beverages to find the one with the most umami flavor

Using Chanterelle Mushrooms as a Taste Enhancer

by Technical University of Munich
A research team in Germany has developed a new ultra-high-performance liquid chromatography-mass spectrometry method for quality control of chanterelle mushrooms