Full-bodied cheese flavor–prediction of flavor development soon possible thanks to new method

23-Oct-2024 - Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. A research team led by the Leibniz-Institute forFoodSystems Biology at the Technical University of Munich has now developed a new method to analyze these flavor-relevant peptides ...

Muscaris grapes: Molecular secret of lychee note revealed

New findings form the basis for further studies investigating the extent to which the aroma-relevant compounds are transferred from the grapes into wine

12-Mar-2024 - A team of researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has succeeded for the first time in identifying the odorants responsible for the characteristic lychee note of Muscaris grapes. The new findings form the basis for further studies ...

It's the Combination that Matters: Oatmeal- Plus Maggi Seasoning-Odor Results in Walnut Aroma

The one-to-one ratio is important

20-Jun-2023 - 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 ...

Reliably detecting cocoa off-flavors

Relevant not only for chocolate fans

21-Apr-2021 - 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 ...