Our vision of aroma

Despite all attempts to foster functionality of foods as a marketing tool, flavour and aroma are decisive for a food beeing repeatedly bought and thus established in the market. Modern technologies including MS techniques, HPLC, Ion-chromatography (metabolomics) and molecular sensory science deliver tools to describe and reconstitute food aroma and flavour.

Our interest is in the contribution of lactic acid bacteria used as starter cultures in food fermentations to the production of aroma precursors and compounds. A major focus in this field is the peptide and amino acid metabolism of these bacteria and the impact of environmental stress on aroma formation.

This field is another "bracket" in our group as it combines expert knowledge from genetics to biochemistry to fermentation technology to get things going.

We are proud to have "matching chemistry" within our group to enable the required close collaborations and personal contacts.