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BEGIN:VEVENT
UID:8d6e3acb643b043c36e851adc3585e0a
CATEGORIES:Public Events - Lectures
CREATED:20201127T152615
SUMMARY:Key odorants in foods and other consumer goods
LOCATION:Online (Zoom)
DESCRIPTION:\nWe are joined by Dr. Martin Steinhaus from the Leibniz-Institute for Food
  Systems Biology at the Technical University of Munich for his talk on:\n\n
 \nKey odorants in foods and other consumer goods: significance, analysis, a
 nd use for targeted product improvementThe free event is open to all BSF me
 mbers. You will be asked to confirm you have a fully paid-up subscription, 
 and to provide your membership number. Once, you have registered, you will 
 receive an e-ticket to access the event online. If you are not yet a BSF me
 mber, you can still register for a £20 non-member ticket (or £5 for student
 s).\n \n (https://www.eventbrite.co.uk/e/martin-steinhaus-key-odorants-in-f
 oods-and-other-consumer-goods-tickets-148311667189)Book Now\nBuy Tickets on
  Eventbrite// \nDr. Martin Steinhaus is the Unit Head of Sensory Systems Ch
 emistry at Leibniz-Institute for Food Systems Biology at the Technical Univ
 ersity of Munich.\n\nResearch Interests:\nIdentification of key food odoran
 ts\nKey odorants in tropical fruits, herbs and spices\nOdorant organosulfur
  compounds in foods and their analysis\nChanges of key food odorants along 
 the food value chain\nMolecular background of off-flavors in food\nMolecula
 r background of odors in non-food materials\nSelected Publications:\n\nFüll
 emann D, Steinhaus M (2020) J Agric Food Chem 68: 10833-10841. Characteriza
 tion of odorants causing smoky off-flavors in cocoa.\n\nPorcelli C, Kreissl
  J, Steinhaus M (2020) J Labelled Compd Radiopharm 63: 476-481. Enantiosele
 ctive synthesis of tri-deuterated (–)-geosmin to be used as internal standa
 rd in quantitation assays.\n\nFischer NS, Steinhaus M (2020) J Agric Food C
 hem 68: 10397-10402. Identification of an important odorant precursor in du
 rian: first evidence of ethionine in plants.\n\nSteinhaus M (2020) In: Adva
 nced Gas Chromatography in Food Analysis. Tranchida P (Ed). The Royal Socie
 ty of Chemistry, Cambridge, UK, 2020, pp. 337-399. Gas chromatography-olfac
 tometry: principles, practical aspects and applications in food analysis.\n
 \nGrimm JE, Steinhaus M (2019) J Agric Food Chem 68: 258-266. Characterizat
 ion of the major odorants in cempedak – differences to jackfruit.\n\nReglit
 z K, Lemke N, Hanke S, Steinhaus M (2018) Brew Sci 71: 96-99. On the behavi
 or of the important hop odorant 4-mercapto-4-methylpentan-2-one (4MMP) duri
 ng dry hopping and during storage of dry hopped beer.\n\nReglitz K, Steinha
 us M (2018) In: Flavour Science. Proceedings of the XV Weurman Flavour Rese
 arch Symposium, 18.-22. September 2017, Graz University of Technology, Aust
 ria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Universität G
 raz, 2018, pp. 389-392. Key odorants in the artificial leather of car inter
 iors.\n\nNeiens SD, Steinhaus M (2018) J Agric Food Chem 66: 1452-1460. Odo
 r-active compounds in the special flavor hops Huell Melon and Polaris.\n\nN
 eiens SD, Geißlitz SM, Steinhaus M (2017) Eur Food Res Technol 243: 1073-10
 81. Aroma-active compounds in Spondias mombin L. fruit pulp.\n\nMaimone 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.\n\nReglitz K, Steinhaus M (2017) J Agric Food C
 hem 65: 2364-2372. Quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) i
 n hops by a stable isotope dilution assay in combination with GC×GCTOFMS: m
 ethod development and application to study the influence of variety, proven
 ance, harvest year, and processing on 4MSP concentrations.\n\nMunafo JP, Di
 dzbalis 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 exper
 iments.\n\nSteinhaus M (2015) J Agric Food Chem 63: 4060‐4067. Characteriza
 tion of the major odor‐active compounds in the leaves of the curry tree Ber
 gera koenigii L. by aroma extract dilution analysis.\n\nDunkel 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.\n\nLi 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. ‘Month
 ong’) by aroma extract dilution analysis and headspace gas chromatography–o
 lfactometry\n
X-ALT-DESC;FMTTYPE=text/html:<h2 style="text-align: center;"><img src="https://www.bsf.org.uk/images/bsf
 /images/2021/martin_Steinhaus_banner.jpg" alt="" /></h2><p><br />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:<br /><br /></p>
 <h3 style="text-align: center;">Key odorants in foods and other consumer go
 ods: significance, analysis, and use for targeted product improvement</h3><
 p><span>The free event is open to all BSF members. You will be asked to con
 firm you have a fully paid-up subscription, and to provide your membership 
 number. Once, you have registered, you will receive an e-ticket to access t
 he event online. If you are not yet a BSF member, you can still register fo
 r a £20 non-member ticket (or £5 for students).</span></p><p> </p><!-- Nosc
 ript content for added SEO --><noscript><a href="https://www.eventbrite.co.
 uk/e/martin-steinhaus-key-odorants-in-foods-and-other-consumer-goods-ticket
 s-148311667189" rel="noopener noreferrer" target="_blank"></noscript><!-- Y
 ou can customize this button any way you like --><p style="text-align: cent
 er;"><button id="eventbrite-widget-modal-trigger-148311667189" type="button
 ">Book Now</button></p><noscript></a>Buy Tickets on Eventbrite</noscript><s
 cript src="https://www.eventbrite.co.uk/static/widgets/eb_widgets.js"></scr
 ipt><script type="text/javascript">// <![CDATA[var exampleCallback = functi
 on() {        console.log('Order complete!');    };    window.EBWidgets.cre
 ateWidget({        widgetType: 'checkout',        eventId: '148311667189', 
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 trigger-148311667189',        onOrderComplete: exampleCallback    });// ]]>
 </script><hr /><div style="max-width: 600px; margin-left: auto; margin-righ
 t: auto;"><p><br /><img src="https://www.bsf.org.uk/images/bsf/images/2021/
 Martin_Steinhaus.jpg" alt="" style="float: right; border-radius: 50%;" widt
 h="90" height="90" />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.<br /><br />Research Interests:</p><p style="padding-
 left: 30px;">Identification of key food odorants<br />Key odorants in tropi
 cal fruits, herbs and spices<br />Odorant organosulfur compounds in foods a
 nd their analysis<br />Changes of key food odorants along the food value ch
 ain<br />Molecular background of off-flavors in food<br />Molecular backgro
 und of odors in non-food materials</p><p>Selected Publications:<br /><br />
 Füllemann D, Steinhaus M (2020) J Agric Food Chem 68: 10833-10841. Characte
 rization of odorants causing smoky off-flavors in cocoa.<br /><br />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.<br /><br />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.<br /><br /
 >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.<br /><br />Grimm JE, Steinhaus M (2019) J Agric 
 Food Chem 68: 258-266. Characterization of the major odorants in cempedak –
  differences to jackfruit.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><b
 r />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.<br /><br />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.<br /><br />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.<br /><br />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</p></div>
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DTSTAMP:20260819T054139
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