Does milk chocolate still contain milk? Or does cheaper vegetable fat already dominate here? Has the barrique wine really seen the inside of a barrique barrel or has it been spiked with flavoured woodchips?
Both the products of global food manufacturers as well as small, traditional foodstuffs à la "slow food" have their followers who deserve to be sure about what they are consuming. On the other hand, enterprises of all types are interested in improving their recipes in order to give the consumer the best possible quality.
This can only be achieved when clarity prevails about the raw materials used and the interrelation of the individual ingredients is known. A new method to determine the taste interaction between the individual components in our nutrition is currently being tested at ttz Bremerhaven in the KosaDat project funded by the Federal Ministry of Economics and Technology.
Behind the project idea is the development of a method for the computer-assisted prediction of sensory parameters such as taste, smell, and texture, as well as consumer acceptance. This should be made possible solely through knowledge about the chemical composition of a product. Dark chocolate is the consortium's first test model. The objective of the project is to predict market-relevant and objective sensory quality factors of raw materials, as well as of intermediate and end products, with the aid of data synthesis from chemical analysis and human sensory assessment. KosaDat is the abbreviation of the project's full name, which is "Correlation of Sensory and Analytical Data".In addition to ttz Bremerhaven, the consortium comprises Bremer Hachez Chocolade, a chocolate manufacturer, and the Fraunhofer Institute for Algorithms and Scientific Computing (SCAI) in Sankt Augustin.
An objective measuring method with which precise quality profiles can be produced which can be rapidly interpreted helps both consumers and manufacturers: Both can hope that quality tests provide more accurate information. There is a heightened demand, above all in the framework of quality control, for instrumental measuring methods which can permit a quality and acceptance assessment profile under consideration of human sensory data which is precise and can be quickly interpreted.
Data sets which have been determined objectively and comprise a reliable combination of sensory and chemical/physical data have the potential to make a major contribution to product optimisation in all stages of production and development and coupled with a saving of resources. In addition, the number of extensive and cost-intensive sensory testing methods can be considerably reduced. Since quality and price grading at the same time become more transparent for the general public, objective tools for efficient consumer protection are also made available.
In order to be able to make statistically verified statements about the correlation of the food chemistry and sensory profiles, a large data set with as many different production stages as possible must be generated. All chemical and sensory measurement results are automatically entered into a database system. Using methods taken from the field of artificial intelligence, a sub-topic of informatics which is concerned with the automation of intelligent behaviour, the data sets keyed into the database system are processed in such a way that interconnected substance and sensory patterns can be automatically identified.
The IT processes applied learn the pattern recognition first of all through chocolate samples, the chemical and sensory profiles of which are known. This makes a continuous improvement of the process possible in order in the end to predict reliably the quality of the chocolate, consumer acceptance, as well as sensory perception solely on the basis of the chemical profile.
A test design for the objectification of taste, aroma and quality: this discriminatory analysis approach has already been successfully applied at ttz Bremerhaven in the EXPERSENS project where scientists succeeded in assigning unequivocally the dominant sensory features of different white wines to a particular pattern of chemical substances.
ttz Bremerhaven is an innovative provider of research services and operates in the field of application-oriented research and development. Under the umbrella of ttz Bremerhaven, an international team of experts are working in the areas of food, environment, health, and consulting.Contakt:
Christian Colmer | idw
Newly designed molecule binds nitrogen
23.02.2018 | Julius-Maximilians-Universität Würzburg
Atomic Design by Water
23.02.2018 | Max-Planck-Institut für Eisenforschung GmbH
A newly developed laser technology has enabled physicists in the Laboratory for Attosecond Physics (jointly run by LMU Munich and the Max Planck Institute of Quantum Optics) to generate attosecond bursts of high-energy photons of unprecedented intensity. This has made it possible to observe the interaction of multiple photons in a single such pulse with electrons in the inner orbital shell of an atom.
In order to observe the ultrafast electron motion in the inner shells of atoms with short light pulses, the pulses must not only be ultrashort, but very...
A group of researchers led by Andrea Cavalleri at the Max Planck Institute for Structure and Dynamics of Matter (MPSD) in Hamburg has demonstrated a new method enabling precise measurements of the interatomic forces that hold crystalline solids together. The paper Probing the Interatomic Potential of Solids by Strong-Field Nonlinear Phononics, published online in Nature, explains how a terahertz-frequency laser pulse can drive very large deformations of the crystal.
By measuring the highly unusual atomic trajectories under extreme electromagnetic transients, the MPSD group could reconstruct how rigid the atomic bonds are...
Quantum computers may one day solve algorithmic problems which even the biggest supercomputers today can’t manage. But how do you test a quantum computer to...
For the first time, a team of researchers at the Max-Planck Institute (MPI) for Polymer Research in Mainz, Germany, has succeeded in making an integrated circuit (IC) from just a monolayer of a semiconducting polymer via a bottom-up, self-assembly approach.
In the self-assembly process, the semiconducting polymer arranges itself into an ordered monolayer in a transistor. The transistors are binary switches used...
Breakthrough provides a new concept of the design of molecular motors, sensors and electricity generators at nanoscale
Researchers from the Institute of Organic Chemistry and Biochemistry of the CAS (IOCB Prague), Institute of Physics of the CAS (IP CAS) and Palacký University...
15.02.2018 | Event News
13.02.2018 | Event News
12.02.2018 | Event News
23.02.2018 | Physics and Astronomy
23.02.2018 | Health and Medicine
23.02.2018 | Physics and Astronomy