Magnetic Resonance used to artificially taste and improve canned tomatoes

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Improving the taste of tomatoes in an unlikely way.

What makes something taste ‘good’ is a complex psychological and physiological human process that has made creating artificial tasters, or accurate scientific models, very difficult. But researchers at the University of Copenhagen have come up with what’s described as a “magnetic tongue” that could allow factories to monitor and improve the flavor of tinned tomatoes during the canning process…

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