A team led by Santiago Marco, professor at the Department of Electronic Engineering of the UB and member of IBEC, has optimized the use of a technique that analyzes, at a molecular level, the present substances in the aroma of food. Therefore, it differentiates, among Iberian ham samples, those pigs that had been fed with acorn and those fed with feed.
Click here for original story, Artificial smelling to control food quality
Source: Phys.org