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Innovationsraum: NewFoodSystems - Grassessentials - Umsetzungsphase - TPB

Grassessentials – Biotechnologische Gewinnung natürlicher Aromen aus Gräsern / kommunalem Grünschnitt
Authors: Metz, Judith Katharina; Brescia, Fabio Francesco; Fraatz, Marco Alexander; Zorn, Holger;

Innovationsraum: NewFoodSystems - Grassessentials - Umsetzungsphase - TPB

Abstract

Das Teilprojekt am Institut für Lebensmittelchemie und Lebensmittelbiotechnologie der Justus-Liebig-Universität Gießen verfolgte vom 01.01.2024 bis zum 31.12.2025 die biotechnologische Gewinnung des grünen Aromastoffes (Z)-3-Hexenol aus Gras. Gras wurde als vielversprechendes Ausgangsmaterial identifiziert, da es regional ubiquitär verfügbar ist und kostengünstig bezogen werden kann. Schwerpunkte des Projektes waren das Screening geeigneter Grassorten, die Optimierung der enzymatischen Reaktion zur (Z)-3-Hexenol-Bildung sowie die Analytik der gebildeten Aromastoffe.

Keywords

Aromastoff, Gras, NewFoodSystems, 500 | Naturwissenschaften, Hexenol

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
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