What is the Sensonics-concept?
 

https://www.masterbrewerspodcast.com/363

Our guests are PD Dr. Martin Steinhaus (https://www.leibniz-lsb.de/en/institute/staff/profile-pd-dr-martin-steinhaus) and Dr. Klaas Reglitz (https://www.leibniz-lsb.de/en/institute/staff/profile-dr-klaas-reglitz). Dr. Steinhaus is a food chemist and Head of the Aroma Chemistry Research Group at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising. He also serves as a ‘Privatdozent’ (PD) at the TUM School of Natural Sciences in Garching. His research group focuses on the investigation of odor-active compounds that naturally occur in foods and are responsible for their characteristic aroma. Dr. Reglitz is a research scientist in the Aroma Chemistry Research Group. His research focuses on the odor- and aroma-active compounds in foods and beverages, including craft beer, to identify the key compounds responsible for flavor and aroma. Using advanced molecular and sensory analytical methods, he investigates how aroma quality—and ultimately flavor—can be systematically improved.

In this podcast episode, the two scientists discuss the Sensomics concept developed by their research group, which has been applied to beer and its raw materials, among other products. The Sensomics concept provides the scientific foundation for optimizing and maintaining the sensory quality of products such as beer over the long term.

You can find general information about the podcast here:

https://www.masterbrewerspodcast.com/

This podcast provides valuable insights and fascinating interviews with leading experts in the fields of brewing science, brewing technology and brewery operations.