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- AI-based method that can predict the bitterness of peptides
During the production of fermented products such as kefir, Parmesan, or mountain cheese, as well as in the production of protein powders, bitter-tasting peptides can form, which impair the taste an...
- Analyzing odorants without artifacts - Established method as the gold standard
When analyzing odorants in food or their raw materials, the formation of artifacts can significantly distort the results. In a new comparative study, two researchers from the Leibniz-Institute for ...
- Thaumatin: Natural sweetener with anti-inflammatory potential
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 sto... - Why is not Everything that tastes bitter potentially harmful
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, e... - How bitter food constituents influence gastric acid production
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 caffein...
- Human immune cells react to non-nutritive sweeteners
Diet drinks often contain a mix of non-nutritive sweeteners that also enter the bloodstream after consumption. As a new pilot study shows, even dietary intake levels of saccharin, acesulfame-K and ...