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- Identification of key food odorants
- Key odorants in tropical fruits, herbs and spices
- Odorant organosulfur compounds in foods and their analysis
- Changes of key food odorants along the food value chain
- Molecular background of off-flavors in food and non-food materials
Fischer NS, Steinhaus M (2020) J Agric Food Chem 69. Identification of an important odorant precursor in durian: first evidence of ethionine in plants.
Steinhaus M (2020) In: Advanced Gas Chromatography in Food Analysis. Tranchida P (Ed). The Royal Society of Chemistry, Cambridge, UK, 2020, pp. 337-399. Gas chromatography-olfactometry: principles, practical aspects and applications in food analysis.
Grimm JE, Steinhaus M (2019) J Agric Food Chem 68: 258-266. Characterization of the major odorants in cempedak – differences to jackfruit.
Reglitz K, Lemke N, Hanke S, Steinhaus M (2018) Brew Sci 71: 96-99. On the behavior of the important hop odorant 4-mercapto-4-methylpentan-2-one (4MMP) during dry hopping and during storage of dry hopped beer.
Reglitz K, Steinhaus M (2018) In: Flavour Science. Proceedings of the XV Weurman Flavour Research Symposium, 18.-22. September 2017, Graz University of Technology, Austria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Universität Graz, 2018, pp. 389-392. Key odorants in the artificial leather of car interiors.
Neiens SD, Steinhaus M (2018) J Agric Food Chem 66: 1452-1460. Odor-active compounds in the special flavor hops Huell Melon and Polaris.
Neiens SD, Geißlitz SM, Steinhaus M (2017) Eur Food Res Technol 243: 1073-1081. Aroma-active compounds in Spondias mombin L. fruit pulp.
Maimone M, Manukyan A, Tranchida PQ, Steinhaus M (2017) Eur Food Res Technol 243, 969-977. Odour-active compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum.
Reglitz K, Steinhaus M (2017) J Agric Food Chem 65: 2364-2372. Quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops by a stable isotope dilution assay in combination with GC×GCTOFMS: method development and application to study the influence of variety, provenance, harvest year, and processing on 4MSP concentrations.
Munafo JP, Didzbalis J, Schnell RJ, Steinhaus M (2016) J Agric Food Chem 64: 4312-4318. Insights into the key aroma compounds in mango (Mangifera indica L. ‘Haden’) fruits by stable isotope dilution quantitation and aroma simulation experiments.
Steinhaus M (2015) J Agric Food Chem 63: 4060‐4067. Characterization of the major odor‐active compounds in the leaves of the curry tree Bergera koenigii L. by aroma extract dilution analysis.
Dunkel A, Steinhaus M, Kotthoff M, Nowak B; Krautwurst D, Schieberle P, Hofmann T (2014) Angew Chem Int Ed 53: 7124‐7143. Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.
Li J-X, Schieberle P, Steinhaus M (2012) J Agric Food Chem 60: 11253-11262. Characterization of the major odor-active compounds in Thai durian (Durio zibethinus L. ‘Monthong’) by aroma extract dilution analysis and headspace gas chromatography–olfactometry.
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