date:Mar 10, 2022
anding the flavour composition of a gin range can help with product development by identifying unique aspects of the range. This form of flavour analysis can also identify undesirable flavour compounds, enabling the targeted reduction of their perception.
The Food Innovation Centre at the university has spearheaded the appeal to gin makers across Derbyshire and Nottinghamshire. But now the appeal is being widened across the UK in the hope that gin producers from further afield will join the res