Press releases 2024
Astrid Fischer is the New Administrative Director at the Leibniz Institute in Freising
Freising, December 2, 2024 – As of December 1, 2024, Astrid Fischer has taken on the role of Administrative Director of the Leibniz Institute for Food Systems Biology at the Technical University of Munich. Together with Prof. Dr. Veronika Somoza, the Scientific Director, the experienced lawyer now forms the Board of Directors of the Leibniz Institute in Freising. She succeeds Michael Paul, who led finance and administration from November 2021 to December 2024 and has resigned for personal reasons.
Full-Bodied Cheese Flavor
Prediction of Flavor Development Soon Possible Thanks to New Method
Freising, 22. October 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 for Food Systems Biology at the Technical University of Munich has now developed a new method to analyze these flavor-relevant peptides precisely, quickly, and efficiently. Based on more than 120 cheese samples, the team has also created a database that can be used in the future to predict flavor development during cheese ripening.
Thaumatin: Natural Sweetener with Anti-Inflammatory Potential
Freising, September 30, 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 peptides are able to stimulate the acid secretion of human stomach cells and influence inflammatory reactions. “Our research helps to elucidate the health effects of the plant protein, which is widely used as a sweetener,” says Veronika Somoza, head of the study and director of the Leibniz Institute.
A Nose for Earthy Notes
Human Odorant Receptor for Geosmin Identified for the First Time
Freising, August 1th, 2024 - Geosmin is a volatile compound of microbial origin with a distinct “earthy” to “musty” odor that can affect the quality of water and food. A research team led by Dietmar Krautwurst from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now identified and characterized the human odorant receptor for geosmin for the first time.
Not Everything that Tastes Bitter is Potentially Harmful. But Why?
Study Provides an Explanation
Freising, July 22, 2024 - A bitter taste is traditionally considered a warning sign of potentially toxic substances. But not all bitter substances are harmful. For example, some peptides and free amino acids taste bitter, even though they are non-toxic, nutritious and sometimes even vital for humans. A new study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich now offers the first explanation for this seemingly paradoxical phenomenon.
New Research Approach: Exploring the Mouthfeel of Food with a Microscope
Freising, May 29, 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 understand the biophysical mechanisms that contribute to taste sensations in a broader sense. New findings in this area could drive the development of health-promoting products that contain less salt, fat, sugar and calories but still have a convincing mouthfeel.
Bitter Makes the Stomach Acidic, but How?
How Bitter Food Constituents Influence Gastric Acid Production
Freising, May 14, 2024 - In the stomach, so-called parietal cells are responsible for acid production. They react not only to the body's own messenger molecules, but also to bitter-tasting food constituents such as caffeine. A research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now carried out a study on a human gastric cell line. Their results help to clarify the molecular regulatory mechanisms by which bitter substances influence gastric acid production.
Inexpensive Spring Truffles or Exquisite Piedmont Truffles?
New Analytical Method Can Detect Food Fraud
Freising, April 30, 2024 - Some truffles are particularly expensive and therefore often the target of food fraud. For example, high-priced Piedmont truffles (Tuber magnatum) are often difficult to distinguish from the cheaper spring truffles (T. borchii) on the basis of their appearance. Two scientists from the Leibniz Institute for Food Systems Biology at the Technical University of Munich have now developed a new method of analysis. This allows both truffle species to be distinguished objectively and clearly using just two marker compounds. "The method is also fundamentally suitable for routine analyses," explains principal investigator Martin Steinhaus.
Riesling wines: Human Odorant Receptor for Characteristic Petrol Note Identified for the First Time
Freising, April 16, 2024 - Climate change does not stop at grapevines. Too much sun means that the bouquet of German Riesling wines becomes dominated by a petrol note (some) customers do not appreciate. A research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now identified the human odorant receptor responsible for the perception of this special aroma note for the first time.
Leibniz Institute for Food Systems Biology at TU Munich is Involved in New Leibniz Labs
Freising, March 21, 2024 - At its meeting on March 19, 2024, the Senate of the Leibniz Association made far-reaching decisions in various cross-institute funding formats. In a new format, the Senate approved three Leibniz Labs for the first time. Each of these labs will be funded for three years with three million euros. The Leibniz Institute for Food Systems Biology at the Technical University of Munich is involved in two of the Leibniz Labs.
Muscaris Grapes: Molecular Secret of Lychee Note Revealed
Freising, March 11, 2024 - A team of researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has succeeded for the first time in identifying the odorants responsible for the characteristic lychee note of Muscaris grapes. The new findings form the basis for further studies investigating the extent to which the aroma-relevant compounds are transferred from the grapes into wine. At the same time, they provide a scientific basis for the targeted breeding of innovative and resistant grape varieties with distinctly fruity aroma characteristics.
Studies on Coffee Consumption−Biomarker Validated
Freising, March 04, 2024 - In order to record coffee consumption in nutrition and health studies, researchers usually rely on self-reporting by participants. However, this is not always reliable. It would therefore be desirable to conduct additional studies to objectively verify individual consumption using biomarkers. A research team led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now validated the suitability of a specific roasted coffee compound and proposes it as a reliable and practical food biomarker.
Mystery of Novel Clove-Like Off-Flavor in Orange Juice Solved
Freising, February 6, 2024 - A research team led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich has solved the mystery of a novel clove-like off-flavor in orange juice, the cause of which was previously unknown. The study proves for the first time that the undesirable flavor note is due to the odorant 5-vinylguaiacol. As the results of the study show, the substance is mainly produced during the pasteurization process when residues of a cleaning agent react with a natural orange juice component under the influence of heat.