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A research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has analyzed the aroma of walnut kernels and deciphered the underlying "odorant code". As the team shows for the first time, the typical walnut aroma is created by the combination of two odorants that are present in the nuts in roughly a one-to-one ratio. The first substance is sotolon, which smells like Maggi Seasoning sauce and which, as a single component, characterizes the aroma of lovage, for example. The second compound is called (2E,4E,6Z)-nona-2,4,6-trienal. It is known from oat flakes and is responsible for the typical odor there.
Governments around the world must do more to tackle the growing threat of drug-resistant infections, according to new research. Antimicrobial resistance (AMR) occurs when bacteria, viruses, fungi and parasites stop responding to medicines designed to treat them. After the World Health Organization declared AMR one of the top 10 public health threats facing humanity, national action plans to tackle the threat were developed by more than 100 countries. Academics say the plans focus on designing policies to curb AMR and devising tools to implement the policies but they do not adequately factor in monitoring and evaluation.
"The use of animals is critical to understanding the function of complex biological systems and to safely and ethically conduct human clinical studies."
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