(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 Usage Restrictions Free for use in reporting on TUM, with the copyright noted. License Original content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.