Dr. Martin Steinhaus presents his lab's investigations into the role of 4MMP and hop aroma. Note that the first few minutes of Dr. Steinhaus's lecture is missing due to a technical problem.
Dr. Steinhaus's bio:
Martin is the head of a research group at the
German Research Center for Food Chemistry, an Institute of the Leibniz
Association, located in Freising, Germany. Martin graduated in Food Chemistry
from the Ludwig Maximilian University of Munich and received a PhD from the
Technical University of Munich for a thesis on odor-active compounds in hops.
His basic research interest is the identification of the key aroma compounds in
foods with a special focus on sulfur compounds. He has been working with
fruits, herbs, and spices, but he is currently also engaged in several research
projects on hop aroma compounds.
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