German Research Centre for Food Chemistry | Leibniz Institut

JahresberichteAnnual Reports

Annual Reports

The following annual reports of the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, are available as summaries [PDF, max 220 kB]:

1990, 1991, 1992, 1993, 1994, 1995, 1996, 1997,
1998, 1999, 2000, 2001, 2002, 2003, 2004

The contents of the following annual reports of the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, are available online [PDF, max. 183 kB]:

2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012,
2013, 2014
, 2015

To Order Annual Reports of the DFA Please Contact:

Deutsche Forschungsanstalt für Lebensmittelchemie
Leibniz Institut
Mrs. A. Stoiber
Lise-Meitner-Strasse 34
D-85354 Freising, Germany 
Tel.: +49 8161 712928
Fax: +49 8161 712970
anneliese.stoiber(at)lrz.tum.de

Table of Contents of the Latest Annual Report

Structure and Bioactivity of Low-Molecular Food Ingredients (Hedonic Value)

  • Aroma-Active Compounds in Curry Leaves
  • Characterisation of Key Odorants in Fresh and Dried Sage (Salvia officinalis)
  • Characterisation of Key Aroma Compounds in Freeze-Dried Thyme
  • Aroma-Active Compounds in the Flavour Hops Hallertauer Blanc, Hüll Melon, Mandarina Bavaria and Polaris
  • Aroma-Active Compounds in Jackfruit and Cempedak Fruit
  • Formation of Key Aroma Compounds in Wheat Bread as Affected by the Proofing Conditions
  • Key Aroma Compounds in Orange Juice from Concentrate
  • Identification of Important Aroma Compounds in Irish Stout by Means of an Aroma Extract Dilution Analysis
  • Characterisation of the Key Aroma Compounds in an Islay Single Malt Scotch Whisky
  • Aroma Release Behaviour of Differently Polar Aroma Compounds from a Milk Protein Polysaccharide Foam Model
  • Ways to Mitigate Light-Induced Off-Odour Formation on White-Bottled Beer
  • On the Role of Methyl 2-Methylbutanoate and Methyl 3-Methylbutanoate in the Aroma of Red Wine
  • 1-p-Menthene-8-thiol and its Homologues – Have Odorant Receptors Been Developed in Close Correlation to the Odorants Available in Nature?

Development of Analytical Methods

  • Development of New Stable Isotope Dilution Assays for the Quantitation of γ- and δ-Lactones in Milk Chocolate
  • Collaborative Study on Rapid Gluten Detection with Dipsticks

Correlation between the Chemical Structure and the Physical Properties of Biopolymers

  • Optimisation of Micro-Scale Extension Tests of Wheat Gluten
  • Functional Effects of Fractions of Lipase-Treated Wheat Lipids
  • Kinetic Studies on the Effect of Baking Lipases
  • Composition of Glutenin Macropolymer Gel Obtained from Wheat Flour
  • Composition of HMW-Gliadins from Wheat as Affected by Free Thiol Groups
  • Functional Properties of Rye Flour Constituents Determined by Reconstitution Studies
  • Production of Gluten-Free Rye Bread by Means of a Proline-Specific Peptidase
  • Use of AN-PEP to Produce Gluten-Free Beer
  • Studies on the Specificity of ELISA Kits for Gluten Quantitation
  • Studies on the Analysis of Gluten-Containing Cereals
  • Production of Defined Protein Preparations from Wheat, Rye, and Barley for Clinical and Analytical Studies
  • Development of Improved Reference Materials for Food Allergen and Gluten Analysis

Physiological Effects of Food Ingredients

  • OR1A1- a Generalist Receptor for Key Food Odorants with Different Chemical Structures
  • A Single Odorant Receptor Explains a Specific Anosmia for p-Cresol
  • Investigations on the Influence of Copper on the Interaction of Key Food Odorants with Odorant Receptors

Food Composition Tables

  • Ancient Wheat Species Rediscovered – Nutritional Data for Einkorn (Triticum Monococcum) and Emmer (Triticum Dicoccum)