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