Section I: Sensory Systems Chemistry

Being able to objectively assess a raw material or a foodstuff in advance with regard to its sensory and health quality is highly difficult. It requires, among other things, precise methods with which the complex systems of food compounds and their metabolic products can be examined quickly and reliably. This is where the research of Section I comes in. It develops new concepts for innovative high-throughput analysis methods and pioneering ways of data storage. It also uses cutting-edge technologies to investigate the molecular systems of bioactives that shape the smell and taste of a food, as well as their metabolic products in the human body.

Section I research provides important insights that, in combination with the work of Sections II and III, help to improve production processes, optimize food safety, and better understand the sensory and health effects of odorants and flavors.