Foodomics
The emerging research field of foodomics plays a crucial role in modern food science by providing us with detailed insights into the molecular composition of our food. These insights are relevant to several areas, including understanding the impact of food on human health, continuously improving food quality and safety, and advancing innovative food products and manufacturing processes. In a globally interconnected world, a comprehensive examination of our food is of particular importance in order to uncover new risks and ensure the authenticity of food.
Our group measures the analytes using ultra-high-resolution mass spectrometry, in particular direct infusion on the FT-ICR mass spectrometer and liquid chromatography-coupled time-of-flight mass spectrometry. These methods allow us to create a comprehensive molecular picture of the samples. In collaboration with the Analytical BioGeoChemistry department at Helmholtz Munich, we use innovative data processing methods to characterise and identify marker substances for authentic foods. For example, we can detect violations of the German Purity Law or trace the type of wood used in the barrel storage of wines. Molecular networks also give us insights into the complex processes of food processing, with our research focussing on the Maillard reaction. The fundamentals of this chemical reaction network are widely described - but the diversity and variety of compounds that arise from it can only be uncovered using complementary high-resolution methods.
Exemplary publications:
- The chemodiversity of wine, in particular metabologeographic analyses on the influence of oak barrel ageing.
- The molecular network of beer, in particular Maillard reaction products
Recent publications:
