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Measuring the strength of garlic

by Elinor Richards, RSC last modified 12-17-10 03:59 AM Copyright 2010, RSC
Measuring the strength of garlic

The sensor detects diallylsulfides in garlic - the more diallylsulfides, the stronger the flavour

A sensor to determine the strength of garlic for the food industry has been developed by UK scientists. 

Richard Compton and his team from the University of Oxford have made an electrochemical sensor that detects the amount of diallylsulfides in garlic. Larger amounts of diallylsulfides indicate a stronger flavour.  More...

http://www.rsc.org/chemistryworld/News/2010/December/16121001.asp

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