Daily Mail

The publicity company came back for a second bite the next year. This time I looked at what liquid you should dunk you biscuit in. It was a simple but substantial bit of science, using a remarkable instrument developed at the University of Nottingham and called MSNose. It measures the concentration of aromas released as one chews, and I discovered that fatty materials like milk (especially chocolate milk!) are best for dunking because the fats and oils retain the flavours in the mouth for longer. I have since used this discovery when helping leading chefs to design flavoursome recipes. View image of article

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