At the base of the food pyramid is vegetables, which should be consumed most often of all
food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich …

The field of aroma release and perception during the oral process has been well studied.
However, the traditional approaches have not fully explored the integration of oral biology …

Odorants are relatively small molecules which are easily taken up and distributed in the
human body. Despite their relevance in everyday life, however, only a limited amount of …

Flavor perception is a key factor in the acceptance or rejection of food. Aroma precursors
such as cysteine conjugates are present in various plant-based foods and are metabolized …

Saliva is well-described in oral food processing, but its role in taste responsiveness remains
understudied. Taste stimuli must dissolve in saliva to reach their receptor targets. This allows …

β CS lyases (β-CSLs; EC 4.4. 1.8) are enzymes catalyzing the dissociation of β carbon–
sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group …

The ability to tolerate otherwise toxic compounds can open up unique niches in nature.
Among drosophilid flies few examples of such adaptations are known and then typically from …

Geruchsstoffe sind verhältnismäßig kleine Moleküle, welche vom menschlichen Körper
leicht aufgenommen werden können. Trotz ihrer großen Relevanz im Alltag ist …

Abstract The paper by Daniel Dennett titled Quining Qualia provides many compelling
reasons to believe that traditional notions surrounding qualia or phenomenal experiences …

Von der Industrie intensiv beworben wird Functional Food (auch Nutraceutical, von „nutrition
“= Ernährung und „pharmaceutical “= Pharmazeutikum). Diese sogenannten funktionellen …