The flavorings working group consists primarily of food chemists who work for flavor manufacturers, users of flavors in the food industry, official food monitoring, commercial laboratories or universities. The regular meetings serve to exchange information and form opinions. In discussions on current topics, mutually agreed opinions should preferably be developed. Where this is not possible, the exchange of experiences should contribute to a convergence of viewpoints or at least to a better understanding of the other position. The results of the discussions also serve as a basis for publications by the working group.
The working group on flavorings has existed since July 1998 and has consisted of around 20-25 active members and a varying number of corresponding members.
In 2022, a basic paper on the subject of "Vanilla aromas - origin, analysis and characterization of vanilla components" was published together with the Working Group Stable Isotope Analysis : food chemistry (2022) 76:S1-016-S1-026 ( pdf ).
Vanilla flavors are among the most commonly used flavors. They can contain components from the vanilla bean, vanillin obtained by fermentation or vanillin produced by chemosynthesis. The price differences are significant. The importance of analytical methods for checking the authenticity of vanilla flavors is correspondingly high. The main part of the basic paper is dedicated to these. Current methods are presented and discussed with regard to their informative value.
PD dr habil. Martin Steinhaus
Leibniz Institute for Food Systems Biology
at the Technical University of Munich, Freising
dr Andrea Bosse
LANXESS Germany, Cologne
State investigation office of Rhineland-Palatinate, Koblenz
Term of office 2023 - 2025
The working group deals with, among other things
This page has been machine translated. If you have any feedback or comments please feel free to contact us.
last modified: 24.04.2023 12:29 H from Translator