Sometimes low-fat and low-sodium products have little taste, but a team of French scientists, led by Thierry Thomas-Danguin of the French National Institute fro Agricultural Research, is trying to solve this issue with an innovative machine that identifies and isolate the aromatic molecules of foods.
Those scents can then be added to healthier products to trick consumers' brain and make them tastier. The study was partly funded by Unilever and French food giant LDC.
