Session 3
Food and Flavour Analysis

Programme

• 10:30 – 11:00 30 Min. 0 Min.

  • Plenary lecture

  In Vivo-Stable Isotope Labelling in Food and Flavour Analysis

  • Matthias Wüst (Bonn, DE)
• 11:00 – 11:20 15 Min. 5 Min.

  • Lecture

  Comprehensive analysis of aroma stability in brewed coffee: Insights from molecular interactions and quantification of reaction products

  • Michael Gigl (Freising, DE)

   Food and flavour analysis
• 11:20 – 11:40 15 Min. 5 Min.

  • Lecture

  Lipid Profiling by LC-TIMS-MS and GC-MS combined with MZmine data processing to distinguish milk samples from cow, goat, and sheep

  • Ansgar Korf (Bremen, DE)

   Food and flavour analysis
• 11:40 – 12:00 15 Min. 5 Min.

  • Lecture

  Protein composition of wheat kernel layers and the impact on bread-making quality

  • Sabrina Geisslitz (Karlsruhe, DE)

   Food and flavour analysis