Aroma and Flavour Science
We study how flavour compounds are formed, modified, and perceived, particularly focusing on the chemical and physical changes that occur during food processing, fermentation, storage, and oral consumption.
We address the importance of optimising flavour quality in food innovation, especially in plant-based and other emerging food categories. Through analytical chemistry, sensory science, and data-driven approaches, we aim to enhance positive flavour experiences while identifying and mitigating unwanted flavour notes.
We address the importance of connecting instrumental data with sensory evaluation to better understand flavour formation and perception. This includes investigating the interaction between aroma compounds, the reconstruction of sensory attributes, and the use of high-throughput and dynamic aroma analysis techniques.
Our research also explores the use of yeast-based biosensors engineered with human sensory receptors to link molecular reception to the sensory experience.
We study the flavour generation processes during fermentation, roasting, drying, and maturation, as well as in vivo flavour release during oral processing. We also develop, manage and conduct flavor-driven research projects with the aim of improving flavor traits, such as improving savoriness and reducing off-flavors of sustainable food products.
Our work examines how factors such as enzymatic activity and interactions with saliva influence the perception of taste and smell.
In our Flavour Lab, we characterise key volatile flavour components using state-of-the-art analytical platforms such as automated thermal desorption PTR-TOF-MS, GC-MS, and 2D GC-MS/O. This enables the identification of compounds contributing to both desirable flavours and off-flavours across a variety of foods, including novel and sustainable food systems.
The group aims to develop and apply advanced data science tools to explore the complex relationships between food composition, sensory perception, and consumer preferences; as well as to efficiently extract more reliable chemical information from the instrumental raw data.
We work with metabolomics, especially in the context of gastronomy, and food quality, to understand the physical and chemical properties of food.
Researchers
| Name | Title | Phone | |
|---|---|---|---|
| Search in Name | Search in Title | Search in Phone | |
| Beatriz Quintanilla Casas | Assistant Professor | +4535329913 | |
| Berta Torres Cobos | Postdoc | +4535332845 | |
| Christine Maria Engelsted Risum | PhD Fellow | +4535329824 | |
| Frederikke Hjertholm Nielsen | Industrial PhD | ||
| Julius Jessen Terp | PhD Fellow | ||
| Linyun Chen | Postdoc | +4535322692 | |
| Mansi Goel | Postdoc | +4535328343 | |
| Marco Cardin | Postdoc | +4535323257 | |
| Meltem Bayrak | Industrial Postdoc | ||
| Mikael Agerlin Petersen | Associate Professor | +4535333243 | |
| Paul-Albert Anselm Schneide | Postdoc | +4535324827 | |
| Pedro Martinez Noguera | Postdoc | +4535323308 | |
| Rasmus Bro | Professor | +4535333296 | |
| Shaghayegh Keshanidokht | Postdoc | +4535332779 | |
| Sylvester Holt | Assistant Professor - Tenure Track | +4535321545 | |
| Takuma Uetsuki | Guest Researcher | +4535330966 | |
| Vandana Kaushal | Postdoc | +4535333195 | |
| Victor Gustavo Kelis Cardoso | Postdoc | +4535336360 | |
| Wender Bredie | Professor | +4535333242 |
Contact
Mikael Agerlin Petersen
Associate Professor
Section for Design and Consumer Behavior
E-mail: map@food.ku.dk
Telephone: +45 35 33 32 43
Mobile: +45 23 72 30 67