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Chair of Food Chemistry and Molecular Sensory Science
Institution
Section overview
Description
The main targets of the chair are the screening, identification, and quantitative analysis of sensory active and bioactive natural products in food products and plant materials, their metabolism, as well as the fundamental understanding of structure/activity relationships.
Activities
- Research
Parent institution
Coordinated projects
Involved in research projects
- Activity oriented characterization of antioxidant key ingredients and their effect on the sensory quality of beer
- Aroma-value index as a criterion for assessing the impact of rearomatization and non-volatile flavor substances on the quality of apple juices from concentrate
- Clarification of the cause of off-flavors in poppy and development of parameters for the raw material control
- Clarify the causes of the bitter-astringent faulty taste of vegetable protein isolates and development of technological parameters for an improvement in quality
- Clarifying the causes of a bitter off-taste for hazelnuts and development of analytical and biological parameters for the raw material control and quality optimization
- Development of a routine suitable quantification method of cereulide in Bacillus cereus and studies on the formation and stability of the toxin in food
- Faulty taste in white wine: sensory molecular characterization and technological defect avoidance of the bitter taste in white wine
- Impact of modified malt qualities and hop regimes on the turbidity tendency of beer
- Influence of texture and molecular composition of foam on the flavor release from beer
- Making accessible techno functional saponins of vegetable by-product streams for use in foodstuffs
- Non-bitter cream cheese products from microfiltration full concentrates - acid whey-free processing
- Optimization of the reconstitution of orange juice from concentrate based on aroma and flavor-active compounds
- Processing properties and bio- and techno-functional ingredients of the old wheat varieties Mono- und Diccocum-Wheat (Einkorn und Emmer) and spelt - Application-oriented basics for more intensive use of these cereals
Contact
Chair of Food Chemistry and Molecular Sensory Science
Lise-Meitner-Str. 34
85354 Freising
Bavaria
Germany
Phone: 08161 - 71-2902
Fax: 08161 - 71-2949
Email: thomas.hofmann(@)wzw.tum.de
