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Second dust conference in the Earth's desert belt

Second dust conference in the Earth's desert belt
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It's the combination that matters: oatmeal- p

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. ....

United Kingdom , Martin Steinhaus , Julius Maggi , Gisela Olias , Leibniz Institute In Freising , Leibniz Association , Leibniz Research Museums , Chemosensors Technology , Technical University Of Munich , Leibniz Institute , Research Group Food Metabolome Chemistry , Method Of Research , Leibniz Institute For Food Systems Biology , Food Systems Biology , Technical University , Maggi Seasoning , Key Compounds , Swiss Julius Maggi , Research Group Food Metabolome , Food Systems , Food Chemistry , Leibniz Research , Leibniz Science Campuses , Leibniz Institutes ,

Inflacja spędza sen z powiek bankowcom na całym świecie

Inflacja spędza sen z powiek bankowcom na całym świecie
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Reliably detecting cocoa off-flavors

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IMAGE: Photo of a cocoa bean, You can see the shell and in the part where the shell was removed, the embryo.
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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 ....

United States , Gisela Olias , Martin Steinhaus , Research Association Of The German Food Industry , German Parliament , Leibniz Institute For Food Systems Biology , Association Of The German Confectionery Industry , Energy Bmwi , Leibniz Research Museums , Public Relations , Work Group Sensory Systems Chemistry , Technical University Of Munich , Leibniz Association , Leibniz Institute , German Ministry Of Economic Affairs , Industrial Collective Research , Food Systems Biology , Technical University , Research Association , German Food Industry , German Ministry , Economic Affairs , Federal Association , German Confectionery , Leibniz Research , Leibniz Science Campuses ,

Niemcy: przedłużające się lockdowny obniżają prognozy gospodarcze na 2021 rok

Niemcy: przedłużające się lockdowny obniżają prognozy gospodarcze na 2021 rok
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