Overfermentation of cocoa beans can cause smoky, leathery, and cheesy off-flavors, with elevated concentrations of short-chain carboxylic acids and phenols detected. A simple measurement using test strips can help detect the onset of overfermentation, preventing the development of off-flavors.
A new study has found that standard antibody-based tests can fail to detect all gluten residues in barley beer, leading to concerns about the safety of gluten-free products. Researchers developed a new mass spectrometry method to identify celiac disease-active peptides, which were found in some 'gluten-free' beers.
Researchers at Leibniz Institute for Food Systems Biology found that bitter-tasting herbal extracts stimulate proton secretion in human gastric cells, with polyphenol-rich extracts showing the strongest effects. The study identified three human bitter taste receptor subtypes as key mediators of this response.
A new study removes bitter-tasting compounds from flaxseed oil, preserving its health-beneficial fatty acids and extending its shelf life. The approach uses bleaching earth to selectively reduce cyclolinopeptides, resulting in a flavor-stable oil that remains milder for longer.
Research shows that bitter taste receptors can be activated by steroid hormones, influencing physiological processes. The study found that certain hormone types, like progesterone and testosterone, activate these receptors, which may play a role in pregnancy-related taste changes or stress-induced physiological responses.
A recent study by Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that extremely dwarf wheat has a less favorable gluten composition than semi-dwarf or tall wild-type wheat. This can lead to poorer baking properties. Environmental conditions also play a significant role in shaping gluten composition.
Researchers have developed a new measurement method to accurately quantify allergy-triggering proteins (ATIs) in barley. Analyzing over 180 barley accessions from around the world, they identified ten barley-specific ATI types for the first time, revealing varying content between 1.1 and 5.2 milligrams per gram of flour.
A recent study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolysates can form bioactive peptides during digestion, which induce satiety signals via bitter taste receptors. The study reveals molecular mechanisms that can be used to optimize the tas...
Researchers have isolated three new bitter compounds from the mushroom Amaropostia stiptica and found that one of them, oligoporin D, stimulates a specific human bitter taste receptor type at very low concentrations. This discovery expands knowledge of natural bitter compounds and their receptors, which could lead to new applications i...
A new comparative study has confirmed on-column injection as the most reliable method for analyzing odorants in food, minimizing artifact formation. This method proves to be particularly effective in reducing odor-active artifacts and obtaining a representative odorant spectrum.
A new study identified a group of bitter compounds in roasted Arabica coffee that influence its taste. Genetic predisposition also plays a role, with individual variations affecting how people perceive bitterness, particularly through specific taste receptors.
Researchers at the Leibniz Institute for Food Systems Biology found that fava bean protein nanofibrils alter the activity of receptor genes and interact with cell membranes, influencing texture perception. The study aims to develop sensorially appealing plant-based foods with improved texture.
Researchers developed an efficient analysis method to precisely determine gamma-glutamyl dipeptide concentrations, enabling prediction of full-bodied cheese flavor development. The method uses ultra-high performance liquid chromatography-mass spectrometry and can analyze 60 cheese samples per day.
A new study reveals thaumatin, a widely used natural sweetener, produces bitter peptides that stimulate acid secretion and influence inflammatory reactions in human stomach cells. The peptides also show anti-inflammatory effects by reducing pro-inflammatory interleukin 17A release via the TAS2R16 bitter taste receptor.
Researchers have identified the human odorant receptor for geosmin, a compound responsible for the distinct 'earthy' to 'musty' odor found in soil, plants, and certain foods. The discovery could aid in developing novel detection systems to monitor food quality and water purity.
Researchers found that five human bitter taste receptor types react to both free amino acids and peptides, as well as bile acids. This suggests that bitter receptors play additional roles in human health beyond food selection.
Researchers use atomic force microscopy to study mouthfeel and flavor perception, potentially leading to health-promoting products with optimal taste. The study's findings could also redefine the traditional definition of flavor, incorporating mechanical perception as an additional factor.
A study by researchers at the Leibniz Institute for Food Systems Biology has uncovered a molecular link between bitter taste receptors and gastric acid release. Bitter substances stimulate parietal cells to secrete protons, leading to acidic stomach conditions. The findings hold promise for innovative treatments of gastric diseases.
Scientists develop new analytical method to detect food fraud in truffles, distinguishing between expensive Piedmont and cheaper spring truffles based on two volatile markers. The method uses automated Solvent-Assisted Flavor Evaporation and has low equipment requirements for routine analysis.
Researchers have identified the human odorant receptor responsible for the characteristic petrol note in German Riesling wines. The receptor, OR8H1, is triggered by UV exposure and high levels of carotenoids in grapes. This discovery may lead to new sensor technologies for food aromas and quality control purposes.
A team of researchers has successfully identified the odorants responsible for Muscaris grapes' characteristic lychee note, shedding light on its molecular secret. The study's findings provide a scientific basis for breeding innovative grape varieties with distinctive fruity aromas.
A new biomarker, N-methylpyridinium, has been validated for coffee consumption and is considered a reliable qualitative biomarker. The substance is specific to roasted Arabica and Robusta coffee and can be easily detected in various body fluids after coffee consumption.
Researchers identified the novel odorant 5-vinylguaiacol as the source of a clove-like off-flavor in orange juice, which is formed through the reaction of hesperidin with peracetic acid during pasteurization. This finding may lead to changes in cleaning agent use in the industry.
A research team has discovered the human odorant receptor for para-cresol, a compound with a strong horse stable-like odor. The OR9Q2 receptor is highly selective and responds to physiologically relevant concentrations of para-cresol, as well as a structurally similar compound.
Researchers found that bitter taste receptors can detect and respond to bile acids, which are produced in the liver and play a crucial role in fat digestion. The discovery suggests that bitter taste receptors may have evolved not only to detect food toxins but also to sense endogenous substances.
Researchers at Leibniz Institute for Food Systems Biology identify two key odorants: sotolon from Maggi seasoning and (2 E ,4 E ,6 Z )-nona-2,4,6-trienal from oatmeal. Maintaining a one-to-one ratio is crucial to reproduce the characteristic walnut aroma.
A new pilot study found that even low levels of saccharin, acesulfame-K and cyclamate can modulate the copy rate of genes in white blood cells, sensitizing them to certain immune stimuli. The researchers also discovered that taste receptors may act as sensors for the cellular immune system.
A recent study by Leibniz Institute for Food Systems Biology at TUM found that a pungent ginger compound puts immune cells on heightened alert. The compound, [6]-gingerol, stimulates white blood cells via the TRPV1 receptor, which plays a role in the perception of painful heat stimuli and spiciness.
Researchers investigated how the order of eating affects bitter taste perception using chicory and coffee substitutes. They found that consuming chicory or coffee substitute after roasted coffee reduces bitterness, while consuming roasted coffee before chicory has no effect.
Researchers from the Leibniz Institute for Food Systems Biology have identified three metabolites as potential biomarkers for individual coffee consumption. These biomarkers could help determine the health value of coffee by objectively verifying coffee consumption levels.
Researchers at Leibniz-Institut für Lebensmittel-Systembiologie an der TU München discovered that casein digestion produces peptides with a satiating effect, stimulating gastric acid secretion via bitter receptors. This mechanism may help regulate food intake and maintain a healthy body weight.
A recent study led by Veronika Somoza found that egg powder is a valuable source of essential nutrients, including vitamins and indispensable amino acids. The researchers discovered that the drying process did not lead to contamination with heavy metals and that egg powder can provide up to 61% of a child's daily requirement for selenium.
Researchers developed an automated method for isolating volatile food ingredients, increasing yields and reducing contamination risks. The optimized 'aSAFE' technique eliminates operator errors and improves the accuracy of odorant analysis, enabling targeted product development in the food industry.
Researchers identified cyclolinopeptides, particularly a methionine sulfoxide-containing class 4 peptide, as the primary cause of linseed oil's bitter off-flavor. Breeding or technical measures may help optimize flavor quality by reducing these peptides' content.
A study by Veronika Somoza's team found that gallic acid stimulates gastric cells to secrete acid via the bitter receptor TAS2R4. The plant substance affects acid secretion regardless of whether it is added to water or red wine. This discovery provides new insights into the functions of bitter receptors in food ingredients.
Researchers at the Leibniz Institute for Food Systems Biology have identified the 'caramel receptor', which recognizes furaneol, a natural odorant found in fruits and coffee. This discovery contributes to a better understanding of molecular coding of food flavors.
Researchers have identified an olfactory receptor that selectively recognizes pyrazines, a type of volatile substance found in food and contributing to animal communication. This discovery could lead to the development of biobased artificial noses for monitoring sensory quality and authenticity of food.
A team of scientists has identified key odorants responsible for musty and moldy-smoky cocoa flavors using a molecular sensory science concept. The research provides an objective method to assess fermented cocoa's sensory quality based on odorant concentrations, benefiting the food industry with reliable identification of off-flavors.
Researchers have identified address codes in odorant receptor proteins that ensure targeted binding to the cell surface. These
A recent collaborative study has shown that resveratrol's anti-inflammatory properties are mediated by the bitter receptor TAS2R50. The researchers found that this receptor type plays a role in reducing inflammatory markers released by gum cells when treated with surface antigens from bacteria.
Bitter receptors have functions beyond taste perception, including roles in defense against pathogenic bacteria and metabolic regulation. Human bitter receptors can detect substances detected by coelacanth receptors, suggesting extraoral functions.
A study by the Leibniz-Institute for Food Systems Biology found that modern wheat varieties contain slightly less protein than older varieties, while maintaining a consistent gluten content. The researchers also discovered that environmental conditions, such as precipitation, played a significant role in shaping protein composition.
A recent study by Leibniz-Institute for Food Systems Biology found that five different bitter coffee constituents, including kahweol and cafestol, interact with human bitter taste receptors. The results suggest that these substances can reduce bitterness and affect gastric acid secretion.
The durian tree emits a potent smell due to the amino acid ethionine, which is released by a plant-specific enzyme during fruit ripening. The amino acid has been linked to liver damage and cancer in animal tests, but low concentrations may have positive immunomodulatory effects.
Researchers have developed effective activators for the bitter taste receptor TAS2R14, which could have significant health effects. The receptors play a role in the human immune system and are found on lung and testicle cells.
A team of scientists has identified the Epsom salt receptor TAS2R7, which plays a crucial role in detecting bitter salts and affecting physiological responses. The discovery may lead to the development of new therapeutics for heart disease and other conditions.