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
A Map of the Cell’s Power Station
18.08.2017 | Albert-Ludwigs-Universität Freiburg im Breisgau
On the way to developing a new active ingredient against chronic infections
18.08.2017 | Deutsches Zentrum für Infektionsforschung
Whether you call it effervescent, fizzy, or sparkling, carbonated water is making a comeback as a beverage. Aside from quenching thirst, researchers at the University of Illinois at Urbana-Champaign have discovered a new use for these "bubbly" concoctions that will have major impact on the manufacturer of the world's thinnest, flattest, and one most useful materials -- graphene.
As graphene's popularity grows as an advanced "wonder" material, the speed and quality at which it can be manufactured will be paramount. With that in mind,...
Physicists at the University of Bonn have managed to create optical hollows and more complex patterns into which the light of a Bose-Einstein condensate flows. The creation of such highly low-loss structures for light is a prerequisite for complex light circuits, such as for quantum information processing for a new generation of computers. The researchers are now presenting their results in the journal Nature Photonics.
Light particles (photons) occur as tiny, indivisible portions. Many thousands of these light portions can be merged to form a single super-photon if they are...
For the first time, scientists have shown that circular RNA is linked to brain function. When a RNA molecule called Cdr1as was deleted from the genome of mice, the animals had problems filtering out unnecessary information – like patients suffering from neuropsychiatric disorders.
While hundreds of circular RNAs (circRNAs) are abundant in mammalian brains, one big question has remained unanswered: What are they actually good for? In the...
An experimental small satellite has successfully collected and delivered data on a key measurement for predicting changes in Earth's climate.
The Radiometer Assessment using Vertically Aligned Nanotubes (RAVAN) CubeSat was launched into low-Earth orbit on Nov. 11, 2016, in order to test new...
A study led by scientists of the Max Planck Institute for the Structure and Dynamics of Matter (MPSD) at the Center for Free-Electron Laser Science in Hamburg presents evidence of the coexistence of superconductivity and “charge-density-waves” in compounds of the poorly-studied family of bismuthates. This observation opens up new perspectives for a deeper understanding of the phenomenon of high-temperature superconductivity, a topic which is at the core of condensed matter research since more than 30 years. The paper by Nicoletti et al has been published in the PNAS.
Since the beginning of the 20th century, superconductivity had been observed in some metals at temperatures only a few degrees above the absolute zero (minus...
16.08.2017 | Event News
04.08.2017 | Event News
26.07.2017 | Event News
18.08.2017 | Life Sciences
18.08.2017 | Physics and Astronomy
18.08.2017 | Materials Sciences