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Kurzprofil PD Dr. Martin Steinhaus

Arbeitsgruppenleiter Sensory Systems Chemistry

Lise-Meitner-Str. 34
85354 Freising
Germany
Tel.: +49 8161 71-2991

E-Mail   ORCID   ResearcherID  Curriculum Vitae

 

Forschungsinteressen:

  • Identifizierung von Schlüsselgeruchsstoffen
  • Schlüsselgeruchsstoffe in tropischen Früchten, Kräutern und Gewürzen
  • Geruchaktive Organoschwefelverbindungen in Lebensmitteln und ihre Analyse
  • Veränderungen der Schlüsselaromastoffe entlang der Wertschöpfungskette
  • Molekulare Ursachen von Fehlaromenin Lebensmitteln
  • Molekulare Ursachen von Gerüchen in Non-Food-Materialien

Ausgewählte Publikationen:

Füllemann D, Steinhaus M (2020) J Agric Food Chem 68: 10833-10841. Characterization of odorants causing smoky off-flavors in cocoa.

Porcelli C, Kreissl J, Steinhaus M (2020) J Labelled Compd Radiopharm 63: 476-481. Enantioselective synthesis of tri-deuterated (–)-geosmin to be used as internal standard in quantitation assays.

Fischer NS, Steinhaus M (2020) J Agric Food Chem 68: 10397-10402. Identification of an important odorant precursor in durian: first evidence of ethionine in plants.

Steinhaus M (2020) In: Advanced Gas Chromatography in Food Analysis. Tranchida P (Ed). The Royal Society of Chemistry, Cambridge, UK, 2020, pp. 337-399. Gas chromatography-olfactometry: principles, practical aspects and applications in food analysis.

Grimm JE, Steinhaus M (2019) J Agric Food Chem 67: 258-266. Characterization of the major odorants in cempedak – differences to jackfruit.

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.

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.

Neiens SD, Steinhaus M (2018) J Agric Food Chem 66: 1452-1460. Odor-active compounds in the special flavor hops Huell Melon and Polaris.

Neiens SD, Geißlitz SM, Steinhaus M (2017) Eur Food Res Technol 243: 1073-1081. Aroma-active compounds in Spondias mombin L. fruit pulp.

Maimone M, Manukyan A, Tranchida PQ, Steinhaus M (2017) Eur Food Res Technol 243, 969-977. Odour-active compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum.

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.

Munafo JP, Didzbalis J, Schnell RJ, Steinhaus M (2016) J Agric Food Chem 64: 4312-4318. Insights into the key aroma compounds in mango (Mangifera indica L. ‘Haden’) fruits by stable isotope dilution quantitation and aroma simulation experiments.

Steinhaus M (2015) J Agric Food Chem 63: 4060‐4067. Characterization of the major odor‐active compounds in the leaves of the curry tree Bergera koenigii L. by aroma extract dilution analysis.

Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T (2014) Angew Chem Int Ed 53: 7124‐7143. Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.

Li J-X, Schieberle P, Steinhaus M (2012) J Agric Food Chem 60: 11253-11262. Characterization of the major odor-active compounds in Thai durian (Durio zibethinus L. ‘Monthong’) by aroma extract dilution analysis and headspace gas chromatography–olfactometry.

Zu weiteren Publikation siehe ORCID und ResearcherID

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