- Updating the Souci-Fachmann-Kraut nutrient database (SFK)
- Restructuring the SFK database management system
- Adapting the SFK database web application
- Launch and updating the Leibniz-LSB@TUM Odorant Database
The Souci-Fachmann-Kraut nutrient database currently contains > 30,000 data on 350 food ingredients in about 850 foods. However, nutrient data require continuous updating. Therefore, we regularly screen the primary scientific literature and extract relevant nutrient data. In addition, we adequately expand the data set, e.g., by inclucing bioactive compounds and alternative protein sources. To meet future requirements, the database management system has been completely restructured over the last two years and the database web application is currently being adapted. Thus, the nutrient database will continue to provide reliable and up-to-date data on food ingredients to consumers, scientists, the health care sector and the food industry.
For the launch of the Leibniz-LSB@TUM Odorant Database, we have transferred a collection of in-house data on substance parameters relevant for the structural assignment of odorants in food into an open access database. These data, e.g. on retention indices and odor qualities are continuously updated and expanded.
|Since 2019||Senior researcher databases - Nutrient Database Souci-Fachmann-Kraut and Leibniz-LSB@TUM Odorant Database - at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM)|
|2017-2018||Analytical chemist at Flavologic GmbH, Vaterstetten|
|2006-2016||Research associate at the German Research Institute for Food Chemistry, Freising|
|1999-2002||Product Specialist Chromatography at Sigma-Aldrich Chemie GmbH, Taufkirchen|
|1999||Doctorate in Chemistry at the Department of Chemistry of the Technical University of Munich|
|1998||Postdoctoral researcher at the German Research Institute for Food Chemistry, Garching|
|1995-1997||PhD student at the Technical University of Munich, Garching|
|1994-1995||Research associate at the Institute of Food Chemistry, University of Wuppertal|
|1994||Second state examination in food chemistry|
|1993||Degree in food chemistry (first state examination), Friedrich-Alexander-University Erlangen-Nürnberg|
Kreissl J, Mall V, Steinhaus P, Steinhaus M. Leibniz-LSB@TUM Odorant Database, Version 1.0. Leibniz-Institute for Food Systems Biology at the Technical University of Munich: Freising, Germany, 2020 (https://www.leibniz-lsb.de/en/databases/leibniz-lsbtum-odorant-database)
Steinhaus, P.; Schieberle, P. (2007) Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J. Agric. Food Chem. 55, 6262-6269. DOI: 10.1021/jf0709092
Hofmann, T.; Münch, P.; Schieberle P. (2000) Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions. J. Agric. Food Chem. 48 (2), 434-440. DOI: 10.1021/jf990954c
Schieberle, P.; Hofmann, T.; Münch, P. (2000) Studies on potent aroma compounds generated in Maillard-type reactions using the odor-activity-value concept. ACS Symposium Series No. 756, pp. 133-150. DOI: 10.1021/bk-2000-0756.ch010
Munk, S.; Münch, P.; Stahnke, L.; Adler-Nissen, J.; Schieberle, P. (2000) Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile. Journal of Surfactants and Detergents 3 (4), 505-515. DOI: 10.1007/s11743-000-0150-z
Münch, P.; Schieberle, P. (1998) Quantitative studies on the formation of key odorants in thermally treated yeast extracts using stable isotope dilution assays. J. Agric. Food Chem. 46 (11), 4695-4701. DOI: 10.1021/jf980511t
Münch, P.; Hofmann, T.; Schieberle, P. (1997) Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: Influence of the amino acid composition on odorant formation. J. Agric. Food Chem. 45 (4),1338-1344. DOI: 10.1021/jf960658p
For further publications please see ORCID.