20 Jul 2020
New method measures the kokumi effect in Chanterelle mushrooms
By Staff Writer
A research team from the Technical University of Munich (TUM) and the Leibniz Institute for Food Systems Biology have developed a method to clearly quantify chanterelle-specific key substances that contribute to it being a taste enhancer. Chanterelles give savoury dishes a rich body and a unique complex flavour. Experts refer to this as the kokumi...
