Technical University Of Munich

Scientists have, for the first time, identified the key taste and aroma compounds of rye sourdough bread crumb using the sensomics approach. Pic: GettyImages

Scientists decode the 10 key tastes and 11 odours of sourdough

By Gill Hyslop

Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in...

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