Thaumatin: Natural Sweetener with Anti-Inflammatory Potential

01-Oct-2024 - A new study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows for the first time that bitter tasting protein fragments (peptides) are produced in the stomach during the digestion of the natural sweetener thaumatin. In a cellular test system, the ...

Exploring the Mouthfeel of Food with a Microscope

New Research Approach

31-May-2024 - A team led by Melanie Köhler and Veronika Somoza from the Leibniz-Institute for Food Systems Biology has presented a new research approach in the journal Nature Food. The perspectives article focuses on different ways to study the mouthfeel of food using atomic force microscopy to better ...

Odorant Analysis 2.0

Technique for the isolation of volatile food compounds optimized

01-Aug-2022 - A research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) has succeeded in automating an established method for the gentle, artifact-avoiding isolation of volatile food ingredients. As the team's current comparative study now shows, automated ...

Progress in the functional characterization of human olfactory receptors

Odorant receptor OR5K1 is specialized to recognize pyrazines in both humans and domesticated animals

23-Jun-2021 - A team of scientists from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now discovered that the odorant receptor OR5K1 is specialized to recognize pyrazines in both humans and domesticated animals. These are volatile substances that contribute to the ...

Food profilers develop new methodological approach for food analysis

Better food quality control

01-Aug-2019 - Scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology have developed a new methodology for the simultaneous analysis of odorants and tastants. It could simplify and accelerate the quality control of food in the future. Whether a food tastes ...