German Research Centre for Food Chemistry | Leibniz Institut

GenusswertHedonic Value

Hedonic Value

Current projects of the working group are aimed at the characterisation of naturally occurring, odour active compounds of foods or raw materials and their changes from the raw material to the consumer. ...more

  • Research

    The working group is aiming at characterising naturally occurring, odour active compounds of foods or raw materials and their changes from the raw material to the consumer ...more

  • Publications

    The primary structure of wheat glutenin subunit 1Dx2 revealed by electrospray ionization mass spectrometry ...more

  • News

    Erroneous statements in the internet on the approval of tattoo dyes by the German Research Centre for Food Chemistry ...more