The Foodomics Platform applies high-resolving analytics to comprehensively describe the metabolome in food. Food is understood as a complex system that carries a biological (e.g. raw materials), chemical (e.g. Maillard reaction) and biochemical (e.g. fermentation) origin. The holistic approach uses an ultra-high-resolution Fourier-transform-ICR mass spectrometer, 800 MHz NMR spectroscopy and chromatography-coupled time of flight mass spectrometry at the partner institute of Helmholtz Munich. Thousands of molecule signals are integrated into molecular networks, which subsequently are used in the authentication of wines and beers, the degradation of folates, the Alternaria metabolome or Maillard research.
For further information see the following literature:
Pieczonka SP et al (2022) Sci Rep 12:9251
Weidner L et al (2022) Food Chem 374:131618
Berger M et al (2022) Anal Chem 94(15):5953-5961
Hemmler D et al (2018) Sci Rep 8:16879
Gougeon RD et al (2009) Proc Natl Acad Sci USA 106:9174-9179.
Prof. Dr. Philippe Schmitt-Kopplin
Head of the Research Unit Analytical BioGeoChemistry, Helmholtz Munich
Dr. Stefan Pieczonka
Dr. Thuy Thanh Truong