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Speaker BiographyAndrea Büttner, Fraunhofer IVV, Germany
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Dr. Büttner studied food chemistry and subsequently completed her PhD and was awarded her professorship in the field of flavor research. Her work has demonstrated the importance of the combined effects of the food matrix, saliva, mucosa, mastication and swallowing on flavor release and perception. She has identified new aroma compounds with a special focus on citrus and has worked on structure-odor relationships. Some of her experimental methods include chemical trace analysis, quantification via isotope dilution analysis, monitoring the physiology of eating by video-fluoroscopy and fMRI, psychophysical measurements of sensory data, and e.g. the Buccal Odor Screening System (BOSS) for determination of odor-active compounds in the mouth. In current studies at the University of Erlangen and Fraunhofer IVV, Freising, Dr. Büttner has broadened her research interests to include the field of odorants in the physiological context, e.g. the odor composition of human milk.
