Reliably detecting cocoa off-flavors

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 ...

Breakthrough in the fight against spruce bark beetles

For the first time, a research team led by Lund University in Sweden has mapped out exactly what happens when spruce bark beetles use their sense of smell to find trees and partners to reproduce with. The hope is that the ...

Turning sweat against itself with a metal-free antiperspirant

Body odor is an unpleasant smell, produced when bacteria living on the skin break down the proteins in sweat. To avoid stinking, some people apply antiperspirants that clog sweat ducts with foreign materials, such as metals, ...

Discovering what makes durian stink

Researchers at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) have confirmed the presence of the rare amino acid ethionine in a plant—or more precisely, in the fruit ...

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