The cocoa samples examined in the study came from Africa, Asia, Australia and the Pacific region, as well as from North, Central, and South America. (IMAGE)

Technical University of Munich (TUM)

The cocoa samples examined in the study came from Africa, Asia, Australia and the Pacific region, as well as from North, Central, and South America.

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

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