Innovative Fermentation Aroma Analysis using HS- and DI-SBSE as well as HS-SPME
Analysis of Innovative Fermentation Aromas
From acid whey to microalgae – exploring new paths in aroma analysis
How can natural aromas from fermented products be precisely characterized?
In this webinar, Dr. Marina Rigling from the University of Hohenheim demonstrates how modern sorptive extraction techniques such as HS-SPME, HS-SBSE, and DI-SBSE provide new insights into complex matrices.
Through practical examples – from vegan cheese flavors and basil off-notes to fermented microalgae – you’ll learn how to identify, compare, and evaluate sensory-active compounds.
Machine learning also plays a role: helping to optimize analytical parameters and improve data interpretation.
👉 Experience how innovative fermentation processes and advanced aroma analysis come together – for more flavor, more knowledge, and new perspectives in research.
- Duration: approx. 45 minutes
- Language: English
Presenter: Dr. Marina Rigling, University of Hohenheim
