Research Areas

The main research area of ​​the chair is in the area of ​​identifying genuine aromas and flavors, e.g. in fruits, cocoa, coffee or tea, through human/analytics correlations. Further areas of work include the clarification of structure/activity relationships through the targeted synthesis of "bio-active" structural elements and the development of chemosensor arrays as well as stable isotope assays for the quantification of trace components.