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New method for quality control of chanterelle mushrooms

Chanterelle mushrooms as a taste enhancer

June 30, 2020
Chanterelles give savoury dishes a rich body and a unique complex flavor. 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 chanterelle-specific key substances that contribute to this effect. This method can also be used for quality control.

Chanterelles (Cantharellus cibarius) are one of the most popular mushrooms in Germany. Depending on the weather, chanterelle season starts in early July. Connoisseurs value the mushroom’s delicate fruity aroma, which is reminiscent of apricots, and its aromatic and slightly bitter taste profile. Not only do chanterelles have a unique flavor profile, they also function as taste enhancers, lending dishes a well-rounded mouthfeel and a lingering, rich flavor.

To the TUM press release...

Article in "Faszination Forschung" 24/20

The kaleidoscope of good taste

Some foods contain several dozen chemical substances which determine their taste. Separating them from each other and identifying them is a Sisyphean task to which the team working with food chemist Prof. Corinna Dawid has dedicated itself. The researchers work with a mixture of measuring equipment and human tongues.

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Der Eintrag von Mikroplastik in Lebensmittel und die Aquatische Umwelt und seine Folgen – aktuelle Fragen und Antworten

Das Thema Mikroplastik erfährt große Aufmerksamkeit in der Bevölkerung, die nach Aufklärung zu den damit in Zusammenhang stehenden potenziellen Gefahren verlangt. Bedingt durch die komplexen und uneinheitlichen analytischen Nachweis- und Quantifizierungsverfahren fehlen jedoch bislang vergleichbare Daten zur Menge von Mikroplastik in der Umwelt oder in Lebensmitteln. Gleichzeitig ist eine fundierte Risikobewertung, aufgrund teils widersprüchlicher Ergebnisse, aktuell sehr schwierig. Beides steht im Fokus von „MiPAq“, einem Forschungsprojekt mit Industriebeteiligung an der Technischen Universität München.

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Graduation of Mathias Salger

May 28, 2020
We congratulate Mathias Salger for the passed oral examination on his PhD thesis. He obtained the academic title "Dr. rer. nat." for his results on taste-modulating peptides in over-fermented cocoa beans.

Welcome to our team!

May 1, 2020
We'd like to give a kind welcome to our most recent team member, Magdalena Holzer. She finished her studies in food chemistry as Master of Science at the Technical University of Munich, her master thesis showed a new possibility to quantitate phytohormones in model plants by means of LC-MS/MS. Magdalena Holzer is going to work on her PhD thesis at our chair. We are looking forward to having her in our research group and wish her a lot of success for all her experiments.

Graduation of Karin Sebald

March 6, 2020
We congratulate Karin Sebald for the passed oral examination on her PhD thesis. She obtained the academic title "Dr. rer. nat." for her works on new strategies for the characterization of the sensory relevant peptidome of fermented food.

Graduation of Richard Hammerl

February 21, 2020
We congratulate Richard Hammerl for the passed oral examination on his PhD thesis. He obtained the academic title "Dr. rer. nat." for his works on differential off-line LC-NMR coupling for the molecular mapping of nutrient-induced metabolome changes in Saccharomyces cerevisiae and Penicillium roqueforti. We especially congratulate on the honors of summa cum laude.