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.