date:Nov 16, 2018
om the analysis and we taste them straight up. If we basically get the same effect, we are excited and have a match. Then we understand that we are dealing with the naturally occurring molecules that are bringing these taste attributes, he further explains.
Molecular reconstitutions are made and compared to the food targets. If both have equal taste, this means that the taste properties of the target are completely explained by the reconstitution components. The next step is omission testing to