Section I

Research Group: Aroma Chemistry

The Aroma Chemistry research group  (focus: volatile effectors) is concerned with the molecular clarification of volatile, odor-relevant effector systems in food, their biosynthesis in raw materials, their precursors and changes along the value chain, and the clarification of structure-activity relationships in food. This enables, among other things, changes in the aroma profile during primary production, processing, and storage to be investigated, causes of off-notes to be identified, and solutions to be developed.