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

Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars haden, white alfonso,...more

News

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