Flavour Chemistry

The laboratory is part of the department of Organic Chemistry. In the flavour laboratory the formation of aroma compounds and contaminants as a result of the Maillard reaction (nonenzymatic browning) in food is studied. In this respect, also the interaction with melanoidins (brown-coloured polycondensation products) is studied. Besides, the laboratory disposes of a high expertise in the analysis of essential oils, alcoholic beverages (aroma, cork taint) and volatile fungal metabolites.

Key words:

Aroma
Volatiles
Maillard
Fungal volatiles
Essential oil
Off-flavour