New FSC Publication in August
We have a lot of interesting publications at the FSC on the regular. From now on, we want to keep you up to date about this here, so always look out for them.
In cooperation with Prof. Slusarenko and the Institute for Plant Physiology (Bio III), HendrikG.Mengers and co-authors could gain new insights into the volatilome of garlic, onions and ransoms. Using secondary electrospray ionization (SESI)-MS, allicin, the main flavour component of garlic, could be measured in the gas phase. Due to the high time resolution of the method, the biosynthesis kinetics could be followed, as well as the metabolisation in human breath. We wish you good breath at all times, also when reading!