Why does coffee taste more bitter to some people than it does to others? Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have now come closer to answering this question. They have identified a new group of bitter compounds in roasted Arabica coffee and have investigated how they influence its bitter taste. In addition, they demonstrated for the first time that individual genetic predisposition also plays a role in determining how bitter these roasting substances taste.

Researchers found for the first time evidence that even microquasars containing a low-mass star are efficient particle accelerators, which leads to a significant impact on the interpretation of the abundance of gamma rays in the universe.

This novel finding regarding the nonreciprocal diffraction of acoustic waves could open doors for next-generation communication devices.

A research team from the Department of Mechanical Systems Engineering, Tokyo University of Agriculture and Technology and the Department of Mechanical Science, Saitama University, has developed a unified model to scale the transitional pressure development in a one-dimensional flow.  This achievement provides a better understanding of how pressure fields build up in the confined fluid system for various acceleration situations, which might be applicable to the biomechanics-related impact problem, such as human brain injuries caused by physical contact.