Food Quality

Food quality is defined by various parameters. Good food should be both visually and sensory appealing and of constant quality. Moreover, it is expected to be produced resource-efficient.

The monitoring and control of all factors requires a flexible, demand-oriented, sometimes very fast, sometimes more flexible analysis. Applications include flavors as for the production of wine, chocolate, tea or coffee, the analysis of precursors and formation paths also uisng radiolabeled compounds, and of valuable phytochemicals for their utilization after extraction of raw materials.

Barié, N., Bücking, M., Stahl, U., Rapp, M.:
Detection of coffee flavour ageing by solid-phase microextraction/surface acoustic wave sensor array technique (SPME/SAW). Food Chemistry 176 (2015) 212–218 (DOI: 10.1016/j.foodchem.2014.12.032)

Kotthoff, M.:
Odor and nutrition. Part 1: Fundamentals of smelling. Ernährungs-Umschau 62 (2015) Nr. 5: 82-91 (DOI: 10.4455/eu.2015.014)

Dunkel, A., Steinhaus, M., Kotthoff, M., Nowak, B., Krautwurst, D., Schieberle, P., Hofmann, T.:
Nature's chemical signatures in human olfaction: A foodborne perspective for future biotechnology. Angewandte Chemie. International Edition 53 (2014) No. 28: 7124–7143 (DOI: 10.1002/anie.201309508)

Díaz, C., Laurie, V., Molina, A.M., Bücking, M., Fischer, R.:
Characterization of Selected Organic and Mineral Components of Qvevri Wines. Am. J. Enol. Vitic. 64:4. 2013 (DOI: 10.5344/ajev.2013.13027)

Fischer, J., Elsinghorst, P., Bücking, M., Tholen, E., Petersen, B., Wüst, M.:
Development of a Candidate Reference Method for the Simultaneous Quantitation of the Boar Taint Compounds Androstenone, 3r-Androstenol, 3 β -Androstenol, Skatole, and Indole in Pig Fat by Means of Stable Isotope Dilution Analysis Headspace Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry. Analytical Chemistry No. 83 (2011) 6785–6791

Meier-Dinkel, L., Sharifi, A., Tholen, E., Frieden, L., Bücking, M., Wicke, M., Mörlein, D.:
Sensory evaluation of boar loins: Trained assessors’ olfactory acuity affects the perception of boar taint compounds. Meat Science 94, No. 1 (2013) 19-26 (DOI: 10.1016/j.meatsci.2012)

Meier-Dinkel, L., Trautmann, J., Frieden, L., Tholen, E., Knorr, C., Sharifi, A., Bücking, M., Wicke, M., Mörlein, D.:
Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone. Meat Science 93, No. 2 (2013) 248-256 (DOI: 10.1016/j.meatsci.2012.09.002)

Mörlein, D., Grave, A., Sharifi, A. R., Bücking, M., Wicke, M.:
Different scalding techniques do not affect boar taint. Meat science 91 (2012) No. 4: 435 - 440 (DOI: 10.1016/j.meatsci.2012.02.028)

Prof. Dr. Mark Bücking

Member of the Committee for Contaminants and other Undesirable Substances in the Food Chain of the German Federal Institute for Risk Assessment (BfR)

Chair of Food-Processing Initiative (FPI e.V.)