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Consumers’ food and beverage selection is mainly driven by sensory aspects to which odor-active compounds make the most crucial contribution. Using state-of-the-art MOLECULAR SENSORY SCIENCE approaches including automated solvent-assisted flavor evaporation (aSAFE) for the artifact-avoiding isolation of food volatiles, gas chromatography–olfactometry (GC–O) for the differentiation of odorants from the bulk of odorless volatiles, and sensory tests to rank the odorants according to their importance, our team identifies the KEY ODORANTS in foods and beverages. Quantitation of the key odorants along the food value chain allows us to identify the crucial parameters influencing the sensory quality on the levels of agriculture, processing, and storage. Optimization of these parameters finally results in foods and beverages with improved quality and increased EATING PLEASURE for the consumer.
- Identification of key odorants
- Key odorants in tropical fruits, herbs and spices
- Odor-active organosulfur compounds in foods and their analysis
- Changes in key aroma compounds along the value chain
- Molecular causes of off-flavors in foods
- Molecular causes of odors in non-food materials
|2018 –||Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Freising, Germany|
|Section Head Sensory Systems Chemistry (2020 – 2023)|
|Research Group Head Food Metabolome Chemistry|
|2012 –||Chair of Food Chemistry, Technical University of Munich, Freising, Germany|
|Habilitation and Teaching Licence at the Technical University of Munich (2017)|
|Lecturer in Food Chemistry|
|2000 – 2017||German Research Center for Food Chemistry, Freising, Germany|
|Section Head Hedonic Value (2016 – 2017)|
|Research Group Head (2012 – 2017)|
|1998 – 2000||Institute of Food Chemistry of the Technical University of Munich, Garching, Germany|
|Doctoral examination (2001)|
|1995 – 1998||Kurt Hess Institute for Cereal Grain Research|
- Member of the German Chemical Society and the German Society of Food Chemistry
- Chairman of the working group “Aroma Compounds” of the German Society of Food Chemistry
- Member of the Extended Scientific Advisory Board of the Research Association of the German Food Industry, Bonn, Germany
|In total||Supervision of 22 guest scientists, 24 PhD students, 20 Master students, 9 Bachelor students, and 13 student interns|
|2017 –||Molecular Sensory Science. Annual course for graduate students in Food Chemistry and Nutrition Science. Technical University of Munich, Freising, Germany, 15 h/semester (in English).|
|2015 –||Advanced food chemistry. Annual course for undergraduate students in Food Chemistry. Technical University of Munich, Freising, Germany, 15 h/semester (in German).|
|2012 –||Chemistry, technology, and analysis of consumer goods and cosmetic products. Annual course for graduate students in Food Chemistry. Technical University of Munich, Freising, Germany, 30 h/semester (in German).|
|2007 –||Molecular sensory science. Invited guest lectures (2 – 16 h) at the Chulalongkorn University, Bangkok, Thailand, (2019), the Graduate School of Nutrition, Food Technology, Agrobiotechnology, and Health, Wageningen, The Netherlands (2019, 2017, 2015, and 2013), the Tokyo University of Agriculture, Abashiri, Japan (2018), the University of Costa Rica, San José, Costa Rica (2017), the MCI Management Center Innsbruck, Austria (2016), the Çukurova University, Adana, Turkey (2015), the Pontifical Catholic University of Chile, Santiago, Chile (2014 and 2012), the Gdańsk University of Technology, Gdańsk, Poland (2014), the University of Basilicata, Potenza, Italy (2014), and the National University of Colombia, Bogotá, Colombia (2011, 2008, and 2007).|
|2016||University Teacher Training Certificate of the Bavarian Universities (advanced level)|
|2014||University Teacher Training Certificate (basic level)|
|1996 – 2000||Practical courses in Food Chemistry for graduate students in Food Chemistry and teacher trainees, Technical University of Munich, Institute of Food Chemistry, Garching, Germany|
|1993||Practical courses in Food Microscopy, Technical University of Munich, Institute of Botany, Munich, Germany|
(selection; cf. ORCID for a complete list)
Porcelli, C.; Neiens, S. D.; Steinhaus, M. Molecular background of a moldy-musty off-flavor in cocoa. J. Agric. Food Chem. 2021, DOI: 10.1021/acs.jafc.1c00564.
Rögner, N. S.; Mall, V.; Steinhaus, M. Odour-active compounds in liquid malt extracts for the baking industry. Eur. Food Res. Technol.2021, 247, 1263-1265. DOI: 10.1007/s00217-021-03707-z. Open Access: Link
Füllemann, D.; Steinhaus, M. Characterization of odorants causing smoky off-flavors in cocoa. J. Agric. Food Chem.2020, 68, 10833-10841. DOI: 10.1021/acs.jafc.0c04633.
Lang, S.; Ozcelik, M.; Kulozik, U.; Steinhaus, M. Processing of red raspberries to dried fruit foam: impact on major odorants. Eur. Food Res. Technol.2020, 246, 2537-2548. DOI: 10.1007/s00217-020-03595-9. Free full-text view-only: Link
Porcelli, C.; Kreissl, J.; Steinhaus, M. Enantioselective synthesis of tri-deuterated (–)-geosmin to be used as internal standard in quantitation assays. J. Labelled Compd. Radiopharm.2020, 63, 476-481. DOI: 10.1002/jlcr.3874.
Angeloni, S.; Scortichini, S.; Fiorini, D.; Sagratini, G.; Vittori, S.; Neiens, S. D.; Steinhaus, M.; Zheljazkov, V. D.; Maggi, F.; Caprioli, G. Characterization of odor-active compounds, polyphenols, and fatty acids in coffee silverskin. Molecules2020, 25, 2993; DOI: 10.3390/molecules25132993. Open Access: Link
Fischer, N. S.; Steinhaus, M. Identification of an important odorant precursor in durian: first evidence of ethionine in plants. J. Agric. Food Chem.2020, 68, 10397-10402. DOI: 10.1021/acs.jafc.9b07065.
Tatsu, S.; Matsuo, Y.; Nakahara, K.; Hofmann, T. F.; Steinhaus, M. Key odorants in Japanese roasted barley tea (mugi-cha) – differences between roasted barley tea prepared from naked barley and roasted barley tea prepared from hulled barley. J. Agric. Food Chem.2020, 68, 2728-2737. DOI: 10.1021/acs.jafc.9b08063.
Grimm, J. E.; Steinhaus, M. Characterization of the major odorants in cempedak – differences to jackfruit. J. Agric. Food Chem.2020, 68, 258-266. DOI: 10.1021/acs.jafc.9b06564.
Schmidt, C.; Biendl, M.; Hanke, S.; Reglitz, K.; Steinhaus, M. Dry hopping potential of Eureka!, a new hop variety. Brew. Sci.2019, 72, 173-178. DOI: 10.23763/BrSc19-21schmidt.
Grimm, J. E.; Steinhaus, M. Characterization of the major odor-active compounds in jackfruit pulp. J. Agric. Food Chem.2019, 67, 5838-5846. DOI: 10.1021/acs.jafc.9b01445.
Tomaszewski, M.; Dein, M.; Novy, A.; Hartman, T. G.; Steinhaus, M.; Luckett, C. R.; Munafo J. P. Quantitation and seasonal variation of key odorants in propolis. J. Agric. Food Chem.2019, 67, 1495-1503. DOI: 10.1021/acs.jafc.8b05965.
Neiens, S. D.; Steinhaus, M. Investigations on the impact of the special flavor hop variety Huell Melon on the odor-active compounds in late hopped and dry hopped beers. J. Agric. Food Chem.2019, 67, 364-371. DOI: 10.1021/acs.jafc.8b05663.
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