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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.
|2018 – current||Leibniz-Institute of Food Systems Biology at the Technical University of Munich Munich, Freising|
|Senior Researcher - Section I - Sensory Systems Chemistry|
|2016 – 2018||Deutsche Forschungsanstalt für Lebensmittelchemie, Freising|
|Dr. rer. nat. (2016) Technical University of Munich, Freising|
|2011 – 2016||Technical University of Munich, Freising|
|Ph.D. student at Deutsche Forschungsanstalt für Lebensmittelchemie, Freising|
|Diploma Brau- und Getränketechnologie (2011) Technical University of Munich, Freising|
|2018 - current||Officer for Security|
|2017 - current||Head of Subunit Technology Ressort 1|
|2016 – current||Supervision of 2 Diploma students, 6 Master students, 3 Bachelor students, Hochschule Niederrhein - University of Applied Sciences & Technical University of Munich|
(See ORCID for complete list)
Féchir M, Reglitz K, Mall V, Voigt J, Steinhaus M (2021) J Agric Food Chem, 69(29):8190-8199, DOI: 10.1021/acs.jafc.1c01846. Molecular Insights into the contribution of specialty barley malts to the aroma of bottom-fermented lager beers.
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.
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.
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.
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