We are joined by Dr. Martin Stein
haus from the Leibniz-Institute for Food Systems Biology at the Technical U
niversity of Munich for his talk on:
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Dr. Martin Steinhaus is t
he Unit Head of Sensory Systems Chemistry at Leibniz-Institute for Food Sys
tems Biology at the Technical University of Munich.
Research Int
erests:
Identification of key food odoran
ts
Key odorants in tropical fruits, herbs and spices
Odorant orga
nosulfur compounds in foods and their analysis
Changes of key food odo
rants along the food value chain
Molecular background of off-flavors i
n food
Molecular background of odors in non-food materials
Selec
ted Publications:
Füllemann D, Steinhaus M (2020) J Agric Food C
hem 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. Ident
ification of an important odorant precursor in durian: first evidence of et
hionine in plants.
Steinhaus M (2020) In: Advanced Gas Chromatog
raphy in Food Analysis. Tranchida P (Ed). The Royal Society of Chemistry, C
ambridge, UK, 2020, pp. 337-399. Gas chromatography-olfactometry: principle
s, practical aspects and applications in food analysis.
Grimm JE
, Steinhaus M (2019) J Agric Food Chem 68: 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, S
teinhaus M (2018) In: Flavour Science. Proceedings of the XV Weurman Flavou
r Research Symposium, 18.-22. September 2017, Graz University of Technology
, Austria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Univers
ität 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 Re
s Technol 243: 1073-1081. Aroma-active compounds in Spondias mombin L. frui
t pulp.
Maimone M, Manukyan A, Tranchida PQ, Steinhaus M (2017)
Eur Food Res Technol 243, 969-977. Odour-active compounds in the traditiona
l Armenian soup seasoning herb Heracleum transcaucasicum.
Reglit
z 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 a
ssay 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, Steinh
aus M (2016) J Agric Food Chem 64: 4312-4318. Insights into the key aroma c
ompounds in mango (Mangifera indica L. ‘Haden’) fruits by stable isotope di
lution quantitation and aroma simulation experiments.
Steinhaus
M (2015) J Agric Food Chem 63: 4060‐4067. Characterization of the major odo
r‐active compounds in the leaves of the curry tree Bergera koenigii L. by a
roma 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, Ste
inhaus 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–olfact
ometry
We are joi
ned by Dr. Martin Steinhaus from the Leibniz-Institute for Food Systems Bio
logy at the Technical University of Munich for his talk on:
Dr. Martin Steinhaus is the Unit Head of Sensory Syste
ms Chemistry at Leibniz-Institute for Food Systems Biology at the Technical
University of Munich.
Research Interests:
Identification of key food odorants
Key odorants in tropi
cal fruits, herbs and spices
Odorant organosulfur compounds in foods a
nd their analysis
Changes of key food odorants along the food value ch
ain
Molecular background of off-flavors in food
Molecular backgro
und of odors in non-food materials
Selected Publications:
Füllemann D, Steinhaus M (2020) J Agric Food Chem 68: 10833-10841. Characte
rization of odorants causing smoky off-flavors in cocoa.
Porcell
i C, Kreissl J, Steinhaus M (2020) J Labelled Compd Radiopharm 63: 476-481.
Enantioselective synthesis of tri-deuterated (–)-geosmin to be used as int
ernal standard in quantitation assays.
Fischer NS, Steinhaus M (
2020) J Agric Food Chem 68: 10397-10402. Identification of an important odo
rant precursor in durian: first evidence of ethionine in plants.
Steinhaus M (2020) In: Advanced Gas Chromatography in Food Analysis. Tranc
hida P (Ed). The Royal Society of Chemistry, Cambridge, UK, 2020, pp. 337-3
99. Gas chromatography-olfactometry: principles, practical aspects and appl
ications in food analysis.
Grimm JE, Steinhaus M (2019) J Agric
Food Chem 68: 258-266. Characterization of the major odorants in cempedak –
differences to jackfruit.
Reglitz K, Lemke N, Hanke S, Steinhau
s 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 stora
ge 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.; Leit
ner, 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 compou
nds in the special flavor hops Huell Melon and Polaris.
Neiens S
D, Geißlitz SM, Steinhaus M (2017) Eur Food Res Technol 243: 1073-1081. Aro
ma-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 her
b Heracleum transcaucasicum.
Reglitz K, Steinhaus M (2017) J Agr
ic 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×G
CTOFMS: method development and application to study the influence of variet
y, provenance, harvest year, and processing on 4MSP concentrations.
Munafo JP, Didzbalis J, Schnell RJ, Steinhaus M (2016) J Agric Food Che
m 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 lea
ves of the curry tree Bergera koenigii L. by aroma extract dilution analysi
s.
Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Sch
ieberle P, Hofmann T (2014) Angew Chem Int Ed 53: 7124‐7143. Nature's chemi
cal signatures in human olfaction: a foodborne perspective for future biote
chnology.
Li J-X, Schieberle P, Steinhaus M (2012) J Agric Food
Chem 60: 11253-11262. Characterization of the major odor-active compounds i
n Thai durian (Durio zibethinus L. ‘Monthong’) by aroma extract dilution an
alysis and headspace gas chromatography–olfactometry