Our Department

The Department of Flavor Chemistry is engaged in the analysis and characterization of aroma compounds and related biotechnology. The main research topics include:

1. Identification of key aromas and their formation pathways.
2. Monitoring the persistence and release of odorants during food production, storage and consumption.
3. Production of natural flavors by fermentation with edible basidiomycetes or their enzymatic activity.
4. Obtaining interesting flavors for novel non-alcoholic beverages through the use of microorganisms.

Profile of the Department