Taste Research

Taste Research

Our research interests lie in an improved understanding of the molecular food ingredient perception by chemoreceptors in oral (oral cavity), but also extraoral (e.g. gastrointestinal tract) tissues and their effects on functional aspects of (energy) metabolism. The main focus here lies in research on sensory and biofunctional structure-activity relationships of flavor-active food ingredients which determine the molecular interaction of food-relevant stimuli and chemosensors. For these research interests, a multidisciplinary approach is followed, including classical (bio)-chemical analytical methods with 2D and 3D cell culture models, sensory studies, and human intervention studies. The aim of the research is to determine the interplay of taste, nutrient sensing and food intake / energy homeostasis.

The main project is the Christian Doppler Laboratory for Taste Research.

This CD laboratory researches alternative sweeteners, their taste profile and their effect on metabolism.

For more information see:

CDL Taste

Christian Doppler Gesellschaft