The smell and taste of beverages are the consequence of the interaction of hundreds of volatile aroma substances. In addition to sensory analysis, the quantitative analysis of aroma compounds plays a vital role in the characterisation of beverages, their shelf life, the detection of off-flavours and the development of new products.
Therefore, our research goal is to develop efficient methods for the quantification of aroma compounds as well as their application to industry-relevant issues.
Our portfolio of aroma analysis comprises a large number of gas chromatographic methods for the determination of aroma compounds in beer, beverages, spirits and raw materials (e.g. hops and malt).
Dr.-Ing. Johanna Dennenlöhr
Teamleiterin Aromaanalytik / FIRGA