It 'was made in Italy and will help' to test the food and then to understand the secrets to intensify the flavorsAnd 'born in the Department of Chemistry of Natural Substances, Universita' degli Studi di Napoli Federico II, thanks to Anthony Randazzo, Ettore Novellino, Roberta Trotta and other researchers is the first "artificial language" and will help to test the food and then the secrets to intensify the flavors.
The language was tested on 18 different cans of tomatoes purchased in different stores.
The Italian experts have thought of using a nuclear magnetic resonance spectroscopy (NMR), because 'not only allows to discern the different components of a food, but also to seek out what's' the ingredient responsible for the taste of a food product .
''In practice, this tool gives us' the chemical profile of the food - Anthony Randazzo explains - and these data are then crossed with the sensory characteristics of known food itself. And what 'allows you to associate a certain chemical component of food at a certain sensory descriptor.''
According to the researchers this tool, rapid, sensitive and relatively inexpensive, has good potential 'and may be of interest to food companies.