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 ...

Chanterelle mushrooms as a taste enhancer

Key substances for the kokumi sensation

01-Jul-2020 - Chanterelles give savoury dishes a rich body and a unique complex flavour. Experts refer to this as the kokumi effect. A research team from the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology recently developed the first method to clearly quantify ...

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 ...

Making cheese & co. taste better

07-Nov-2018 - Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach. It allows for the faster identification of flavor-giving protein fragments in foods such as cheese or yogurt, thus ...