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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. ....
E-Mail IMAGE: Photo of a cocoa bean, You can see the shell and in the part where the shell was removed, the embryo. view more Credit: Martin Steinhaus Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors. The food industry can now use these results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations. The research team published the data in the ....
E-Mail Credit: Photo: C. Schranner / Leibniz-LSB@TUM A team of scientists led by Dietmar Krautwurst from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now identified address codes in odorant receptor proteins for the first time. Similar to zip codes, the codes ensure that the sensor proteins are targeted from inside the cell to the cell surface, where they begin their work as odorant detectors. The new findings could contribute to the development of novel test systems with which the odorant profiles of foods can be analyzed in a high-throughput process and thus could be better controlled. ....
E-Mail IMAGE: Portrait photo of Prof. Dr. Veronika Somoza,, director at the Leibniz Institute for Food Systems Biology at the Technical University of Munich view more Credit: Photographer: Joseph Krpelan, Copyright: Prof. Dr. Veronika Somoza Resveratrol is a plant compound found primarily in red grapes and Japanese knotweed. Its synthetic variant has been approved as a food ingredient in the EU since 2016. At least in cell-based test systems, the substance has anti-inflammatory properties. A recent collaborative study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the Institute of Physiological Chemistry at the University of Vienna has now shown that the bitter receptor TAS2R50 is involved in this effect. The team of scientists led by Veronika Somoza published its results in the ....
Credit: Graphic by Sabine Bijewitz from @LeibnizLSB, Template: Drawing by former FishBase artist Robbie Cada. To evaluate the chemical composition of food from a physiological point of view, it is important to know the functions of the receptors that interact with food ingredients. These include receptors for bitter compounds, which first evolved during evolution in bony fishes such as the coelacanth. What 400 million years of evolutionary history reveal about the function of both fish and human bitter receptors was recently published in the journal Genome Biology and Evolution by a team of researchers led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the University of Cologne. ....