The right temperature matters – whether in technical processes, for the quality of food and medicines, or the lifetime of electronic components and batteries. For this purpose, temperature indicators record (un)desired temperature increases that can be read out later. Researchers in the gro ... more
Friedrich-Alexander-Universität Erlangen-Nürnberg, Lehrstuhl für Aroma- und Geruchsforschung und Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), Freising
Patrick Bauer, born in 1992, studied food chemistry at the Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) and passed his first state examination in 2016, after which he began work on his doctoral thesis at the Aroma and Smell Research Chair of Professor Andrea Büttner. In the course of this he has been working closely with the Department of Sensory Analytics at the Fraunhofer Institute for Process Engineering and Packaging (IVV).
Patrick Bauer researches the structure of odorous substances in paints and pigments. He is particularly interested in identifying unpleasant smells, their formation and sources. Based on such information, he develops remedies for improving products and identifies potential points of action from where to eliminate or at least reduce harmful and questionable substance emissions from such products. He also deals with the structure-effect relationships of smelling substances, in particular of acrylates, shedding light on the relationships between their structural properties and the resulting smells and smell intensities.
- Human sensory methods
- Gas chromatography olfactometry (GC-O)
- Gas chromatography mass spectrometry (GC-MS)
- Two-dimensional gas chromatography mass spectrometry/olfactometry (GC-GC-MS/O)