The composition of foodstuffs, but also the sequence of dishes, is important for the perfect taste experience of a menu. This insight, based on experience, is well known. The molecular causes of the pleasure-enhancing effects, ...
Biochemistry
Jan 23, 2023
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7
A team of scientists led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich, in cooperation with the Chair of Food Chemistry and Molecular Sensory Science at the Technical University of ...
Biochemistry
Apr 25, 2022
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36
Although microgreens were initially gourmet ingredients for upscale restaurants, they've become popular among gardeners and home cooks. Despite their "superfood" label, the levels of healthful compounds, such as phytonutrients, ...
Agriculture
Feb 16, 2022
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4
Researchers have been investigating the potential health-promoting qualities of extra virgin olive oil (EVOO) for decades, including its possible medicinal value for preventing cancer, Alzheimer's, and cardiovascular disease, ...
Other
Jun 24, 2021
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10
Skoltech Ph.D. Dima Smirnov and his colleagues from St. Petersburg, Alexander Saichenko, Vladimir Dvortsov, Mikhail Tkachenko, and Maxim Kukolev developed a cryogenic cooling technology and combined it with a cryogenic grinding ...
Other
Apr 14, 2021
2
25
Wine and spirits are complex mixtures of flavor and aroma compounds, some of which arise during aging in wooden barrels. Among other compounds, oak wood releases coumarins, but how they affect wine's sensory properties is ...
Analytical Chemistry
Jul 15, 2020
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18
Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study conducted by the Leibniz-Institute ...
Other
Jun 17, 2020
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10
A team of scientists headed by Maik Behrens from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich has identified the receptor responsible for the bitter taste of various salts. These include ...
Biochemistry
Apr 9, 2019
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11
Rapeseed doesn't just contain oil but high-quality protein, too. However, protein extracts from rapeseed have an intense, bitter off-taste. A team led by food chemist Thomas Hofmann has now identified the substance that is ...
Biochemistry
Feb 1, 2019
1
4
Britons are up in arms over new environmentally-friendly teabags that leave a bitter taste in the mouth as they split open, spilling their contents into teacups across the land.
Environment
Dec 19, 2018
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3
