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.