date:Nov 16, 2018
remove taste components not required to determine the simplest working recipe. If there is not a good match between the culinary target and the reconstitution, this means the target contains other taste-active molecules which need to be identified and quantified by a time-consuming in-depth analytical approach. This leads to new flavor ingredients. Newly-identified molecules are then added to the original reconstitutions and compared to the targets.
Traditional sensory methods work great for t