New Scientist magazine quotes Thomas Hofmann, the director of the research team, as saying: “It could bring a supercool fresh tang to a wide range of products, including beer, bottled water, citrus drinks, chocolate and confectionery. ”
Majalah New Scientist mengutip pernyataan Thomas Hofmann, direktur tim penelitian ini, yang berkata, ” Zat ini dapat menghasilkan rasa segar super dingin pada banyak produk, termasuk bir, air kemasan, minuman sitrun, cokelat, dan permen. ”