Scientists in Germany combined mass spectrometry and other analytical instruments and sensory tools to identify six gamma-glutamyl peptides that appear to be responsible for the complex, long-lasting flavor of Gouda cheese.
Scientists in Germany combined mass spectrometry and other analytical instruments and sensory tools to identify six gamma-glutamyl peptides that appear to be responsible for the complex, long-lasting flavor of Gouda cheese. They compared 4-week-old Gouda to a Gouda that had been aged 44 weeks, which had a more intense “kokumi sensation,” or heartiness, when sampled by a taste panel. The six peptides were present in much greater quantities in the aged cheese, accounting for its richer flavor. Because the 4-week-old cheese lacked this intense kokumi sensation, the researchers concluded that the six peptides develop during the ripening process. According to the researchers, their discovery could lead to the development of more flavorful cheeses and other dairy products by technological means.
AI and Satellite Spectroscopy Team Up to Monitor Urban River Pollution in China
April 30th 2025A study from Chinese researchers demonstrates how combining satellite imagery, land use data, and machine learning can improve pollution monitoring in fast-changing urban rivers. The study focuses on non-optically active pollutants in the Weihe River Basin and showcases promising results for remote, data-driven water quality assessments.
New Optical Modeling Method Advances Thin Film Analysis Using Spectroscopic Ellipsometry
April 30th 2025Researchers at Zhejiang University have developed an advanced optical modeling approach using spectroscopic ellipsometry, significantly enhancing the non-destructive analysis of amorphous silicon oxide thin films.