We are interested in how small molecules and bioactive peptides can give flavor and texture to foods. New discoveries in this realm are important for supporting innovation in food quality, sensory appeal, and sustainable food production. This work began by exploring the underlying chemistry and biophysics of molecular gastronomy. More recently, we have discovered plant-derived saponins that function as effective foaming and emulsifying agents, and kokumi peptides—linked to enhanced mouthfulness—that are generated through traditional grain fermentations.

Related publications and news (selected):

Rodríguez Valerón, N., Mak, T., Jahn, L.J., Arboleya, J.C., Sörensen, P.M. (2023). Derivation of kokumi γ-glutamyl peptides and volatile aroma compounds from fermented cereal processing by-products for reducing bitterness of plant-based ingredients. Foods 12(23), 4297.  https://doi.org/10.3390/foods12234297

Rodríguez Valerón, N., Mak, T., Jahn, L.J., Arboleya, J.C., Sörensen, P.M. (2023). Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations. LWT Food Science and Technology 188:115356. https://doi.org/10.1016/j.lwt.2023.115356

Jurado Gonzalez, P., Vega, C., Morato, R., Gonzalez, X., and Sörensen, P.M. (2022). The ribbon stage – shedding light onto an ill-defined culinary marker for whole egg foams. Food Biophysics 17, 397-408. https://doi.org/10.1007/s11483-022-09731-0

Jurdao Gonzalez, P. and Sörensen, P.M. (2020). Characterization of Saponin Foam from Saponaria officinalis for Food Applications. Food Hydrocolloids 101:105541.  https://doi.org/10.1016/j.foodhyd.2019.105541

Brenner, M.P., Sörensen, P.M. (2015). Biophysics of molecular gastronomy. Cell 161(1): 5-8. (leading edge commentary, featured article) [pdf] http://dx.doi.org/10.1016/j.cell.2015.03.002