Food products

The quality and flavour of fresh, ready-to-eat or instant products is mainly determined by metabolites. Both production processes and storage conditions influence the metabolite content of food products. Degradation, by-products and undesired reactions can lead to a reduction of quality and flavour. In addition, the metabolites responsible for flavour perception are largely unknown. Metabolite profiling alone or in combination with sensory profiling has the potential to shed light into  these processes and thus to determine important components of this parameter.

Beverages

In beverage production many biochemical reactions occur. Especially in fermented beverages, like beer, wine or fermented life-style products, quality is highly dependent on the metabolic composition. Metabolomics allows the monitoring of these reactions and may  reveal metabolic bottlenecks and/or unwanted byproducts. Be they derivatives of  fermentation, mixing, filling or pasteurising process.