Chemists identify taste ‘blueprint’ for parmesan cheese

Any foodie will tell you that no Italian meal is complete without a sprinkling of Parmesan. Now, the compounds that give the much-loved cheese its signature taste have been identified by a pair of chemists in Germany.

Hedda Hillmann and Thomas Hofmann from the Technical University of Munich say their findings – which include almost 50 different chemicals responsible for various elements of the flavour – could be used to monitor the quality of the cheese, or to make it taste even better.

This article provides a link to coverage by Chemistry World