Simultaneous Analysis of Odorants and Tastants (IMAGE)

Technical University of Munich (TUM)

Simultaneous Analysis of Odorants and Tastants

Caption

Based on ultra-high performance liquid chromatography mass spectrometry (UHPLC-MS) scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology have developed a new methodology for the simultaneous analysis of odorants and tastants. It could simplify and accelerate the quality control of food in the future.

Credit

Andreas Dunkel / Leibniz-Institute for Food Systems Biology

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