ACFC/Institute/Members

Assoc.Prof. Dipl.-Ing. Dr.techn. Barbara Siegmund

Groupleader of Food Chemistry and Human Sensorics Phone:                +43 (316) 873 - 32506
EMail:                 barbara.siegmundnoSpam@tugraz.at
Topics:               Food Chemisrty and Sensory Analysis

Experiences

Barbara Siegmund is a trained analytical chemist and achieved her university grades at Graz University of Technology. She achieved her master in chemistry and her PhD in food chemistry from 1987 to 1997 (both with highest distinction). In 2009 she achieved the venia docendi for the scientific area of food chemistry. Barbara started her scientific career as a post-doc at the Institute of Food Chemistry and Technology at Graz University of Technology in 1997, followed by a position as a project senior scientist at the Institute of Analytical Chemistry and Food Chemistry between 2009 and 2016. After holding an assistant professor position between  2016 and 2018, she was  appointed as associate professor for food chemistry at the Institute of Analytical and Food Chemistry at the TU Graz in 2018. At present, the flavour of foods with a focus on plant material is of Barbara’s main interest in order to understand the flavour properties, but also the (bio)formation pathways of flavour active compounds. She approaches these problems using two complementary techniques (i) sensory evaluation using sensory experts as well as consumers and (ii) instrumental techniques for the identification of odour active compounds in foods, mainly using gas chromatographic techniques. Promoting sensory science in Austria in the fields food technology, quality assurance or product development is one of Barbara’s great professional concerns. Therefore, she is co-founder of the Austrian sensory society SNÖ and has been the SNÖ president since 2013. She is Austrian delegate of the European Sensory Science Society E3S. During a research stay at University of Reading, UK in 2015 she had the opportunity to complete the ‘Flavourist Training Course’, organised by UoR together with the British Society of Flavourists. The knowledge she could gain during this course allows her to even better understand the flavour of foods. Since then, she is also elected associate member of the British Society of Flavourists.

Articles in peer reviewed journals

2023
Martin Wendelin, Andrea Bauer, Elisabeth Buchinger, Lukas Danner, Eva Derndorfer, Vu Thi Minh Hang, Helene Hopfer, Marlies Wallner, Srinual Jantathai, Nina Julius, Imke Matullat, Dorota Majchrzak, Barbara Siegmund, Han-Seok Seo, Bernhard Spangl and Klaus Dürrschmid A cross-cultural study on odor-elicited life stage-associations Food Quality and Preference 106, 2023
Niklas Pontesegger, Thomas Rühmer and Barbara Siegmund Physicochemical Attributes, Volatile Profile and Sensory Quality of Organic Crimson Crisp Apples during On-Tree Maturation Foods 12, 2023
Niklas Pontesegger, Thomas Rühmer and Barbara Siegmund Physicochemical Attributes, Aroma Profile, and Sensory Quality of Organic Crimson Crisp Apples after Storage Foods 12, 1876, 2023
Kristina Kukurova, Zuzana Ciesarova, Viera Jelemenska, Martina Orolinova, Zerina Duhovic, Janka Kobincova, Zuzana Dubova, Jana Horvathova, Blanka Tobolkova, Michael Murkovic and Barbara Siegmund QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY. Journal of Microbiology, Biotechnology and Food Sciences 13, 2023
2022
Niina Kelanne, Barbara Siegmund, Tapio Metz, Baoru Yang and Oskar Laaksonen Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts Food Chemistry 370, 2022
Bianca Fuchs-Neuhold, Wolfgang Staubmann, Marie Peterseil, Anna Rath, Natascha Schweighofer, Anika Kronberger, Monika Riederer, Moenie van der Kleyn, Jochen Martin, Marlies Hörmann-Wallner, Irmgard Waldner, Manuela Konrad, Anna Lena Aufschneiter, Barbara Siegmund, Andrea Berghold, Sandra Holasek and Elisabeth Pail Investigating New Sensory Methods Related to Taste Sensitivity, Preferences, and Diet of Mother-Infant Pairs and Their Relationship With Body Composition and Biomarkers: Protocol for an Explorative Study JMIR Research Protocols 11, 2022
2021
Valerie Ruppert, Georg Innerhofer, Jörg Voit, Peter Hiden and Barbara Siegmund The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine Foods 10, 2021
2020
Thomas Lehner and Barbara Siegmund The Impact of Ventilation during Postharvest Ripening on the Developmentof Flavour Compounds and Sensory Quality of Mangoes (Mangifera indicaL.) cv. Kent Food Chemistry 2020, 2020
2019
Barbara Pöllinger-Zierler, Irene Sedlmayer, Carina Reinisch, Hermann Hofbauer, Christoph Schmidl, Walter Haslinger, Larissa Patricia Kolb, Elisabeth Wopienka, Erich Leitner and Barbara Siegmund Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets Energy & Fuels 33, 5270–5281, 2019
2017
Barbara Siegmund, Katharina Urdl, Andrea Jurek and Erich Leitner More than Honey: Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches Journal of Agricultural and Food Chemistry 66, 2432-2442, 2017
Lukas Danner, Martin Wendelin, Elisabeth Buchinger, Eva Derndorfer, Dorota Majchrzak, Elisabeth Maunz, Barbara Siegmund and Klaus Dürrschmid Smells like teen spirit: Associations between odours and stages of life – A preliminary study Food Quality and Preference 59, 150, 2017
2016
Sara Corral, Erich Leitner, Barbara Siegmund and Monica Flores Determination of sulphur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation Food Chemistry 190, 657-664, 2016
2015
Violeta Ivanova-Petropulos, Sasa Mitrev, Trajce Stafilov, Natalija Markova, Erich Leitner, Ernst Lankmayr and Barbara Siegmund Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds Food Research International 77, 506-514, 2015
Violeta Ivanova-Petropulos, Sasa Mitrev, Erich Leitner, Ernst Lankmayr, Barbara Siegmund and Trajce Stafilov Characterisation of volatile compounds in Macedonian edible oils Acta medica Marisiensis 2015, 13-13, 2015
Barbara Siegmund Das Aroma von alten Streuobstsorten --Fachzeitschrift nicht gefunden-- 2015, 10-11, 2015
Barbara Pöllinger-Zierler, Irene Sedlmayer, Barbara Siegmund, Erich Leitner and Elisabeth Wopienka Wenn es im Pelletlager stinkt Pellets 3, 32-34, 2015
2014
Barbara Pöllinger-Zierler, Carina Reinisch, Barbara Siegmund, Erich Leitner and Irene Schmutzer-Roseneder Charakterisierung von Aroma und Fehlaroma in Holzpellets Biobased Future 2, 17-17, 2014
Violeta Ivanova Petropulos, Elena Bogeva, Trajče Stafilov, Marina Stefova, Barbara Siegmund, Nicole Pabi and Ernst Lankmayr Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines Food Chemistry 165, 506-514, 2014
2013
Barbara Siegmund Salzreduktion - Möglichkeiten und Grenzen Journal für Ernährungsmedizin 1, 24-27, 2013

Other publications

2023
Niklas Pontesegger, Thomas Rühmer and Barbara Siegmund Evaluation of the Harvest Regime for new Apple Cultivars via In-Depth Analysis of VolatilesANAKON 2023 Book of Abstracts
Niklas Pontesegger, Thomas Rühmer and Barbara Siegmund Evaluation of the Harvest Regime for new Apple Cultivars via In-Depth Analysis of Volatiles
Sabrina Stranig and Barbara Siegmund Odour active compounds in 'lupin-coffee' - formation and analysis
Sabrina Stranig and Barbara Siegmund Odour active compounds in 'lupin-coffee' - formation and analysisANAKON 2023 - Book of Abstracts242
Sabrina Stranig, Erich Leitner, Dorothea Leis and Barbara Siegmund Corky off-flavour in garlic? The presence of haloanisoles in garlic as serious problem for food industryXXII Congress EuroFoodChem - Abstract Book70
Kristina Kukurova, Zuzana Ciesarova, Viera Jelemenska, Janka Kubincova, Zuzana Dubova, Janka Horvathova, Blanka Tobolkova, Filip Dimitrov, Michael Murkovic, Barbara Siegmund, Martina Orolinova and Nikola Sitarova Slovak-Austrian cooperation in honey quality assessmentEuroFoodChem XXII - Abstract Book117
Barbara Siegmund, Thomas Lehner and Niklas Pontesegger Adequate Postharvest-Treatment of Climacteric Fruits is essential for the Flavour Formation of the Fruits9th International Conference on Chemical Reactions in Foods IX (CRF2023)24
Sabrina Stranig, Zuzana Ciesarova, Kristina Kukurova, Viera Jelemenska, Margit Chichna-Markl and Barbara Siegmund 'Lupin coffee' - a comprehensive investigation of a sustainable coffee substitute13th Wartburg Symposium on Flavor Chemistry & Biology - Book of Abstracts44-45
Melina Amor, Ariane Pessentheiner, Barbara Siegmund, Gerhard Sommer, Maria Haas and Walther Nagler MetSy: our advanture in creating an iMooc course
Barbara Siegmund, Lena Pfeiffer and Michael Murkovic NEMOS - Nachhaltigkeitskompetenzen erreichen durch "Service Learning"
2022
Barbara Siegmund, Elisabeth Wrana and Erich Leitner Sensory Evaluation to Identify Off-Flavor derived from Packaging MaterialNonfood Sensory Practices127-152
Barbara Siegmund Der Einfluss der Nachreifebedingungen auf die sensorischen Eigenschaften von tropischen Früchten am Beispiel von Mangos (Mangifera indica L.)„Makro- und Nanoplastik – vom Boden und Wasser auf den Teller ”77-80
Niklas Pontesegger, Thomas Rühmer and Barbara Siegmund Wie man mit Aromaanalysen Ernte- und Lagerbedingungen von heimischem Obst und Gemüse evaluieren kann„Makro- und Nanoplastik – vom Boden und Wasser auf den Teller ”81-85
Barbara Siegmund Hanföl – eine heimische Ölpflanze mit hohem Gehalt an omega-3-Fettsäuren und interessantem Aroma„Makro- und Nanoplastik – vom Boden und Wasser auf den Teller ”188-191
Valerie Ruppert, Georg Innerhofer, Jörg Voit, Peter Hiden and Barbara Siegmund Tailoring Apple Wine Flavour by Modification of the Fermentation Strategy
Ruben Rama, Klaus Dürrschmid, Barbara Siegmund and Martin Wendelin Talking Odors – Cross-cultural understanding of odor conceptual associations
Klaus Dürrschmid, Barbara Siegmund, Martin Wendelin, Eva Derndorfer, Elisabeth Buchinger, Lukas Danner, Andrea Bauer, Vu Thi Minh Hang, Helene Hopfer, Marlies Hörmann-Wallner, Srinual Jantathai, Nina Julius, Imke Matullat, Dorota Majchrzak, Han-Seok Seo and Bernhard Spangl Is the effect of familiarity on liking of odours region-specific?
2021
Niklas Pontesegger, Thomas Ruehmer and Barbara Siegmund Investigating the Flavour Development of Scab-resistant Crimson Crisp Apples
Sarah Ziermann-Oesterreicher, Georg Thuenauer and Barbara Siegmund An Enological Approach to Increase the Consumer Accepta¬bility of Black Chokeberry (Aronia melanocarpa L.) Juice
Valerie Ruppert, Georg Innerhofer, Jörg Voit, Peter Hiden and Barbara Siegmund Enzymatic Release of Flavour Compounds from Heritage Apple Varieties
Niina Kelanne, Barbara Siegmund, Baoru Yang and Oskar Laaksonen Impact of Saccharomyces and non-Saccharomyces yeasts on the volatile composition of Finnish black currants
Martin Wendelin, Andrea Bauer, Elisabeth Buchinger, Lukas Danner, Eva Derndorfer, Vu Thi Minh Hang, Helene Hopfer, Marlies Hörmann-Wallner, Srinual Jantathai, Nina Julius, Imke Matullat, Dorota Majchrzak, Barbara Siegmund, Han-Seok Seo, Bernhard Spangl and Klaus Dürrschmid Smells Like Teen Spirit - A Global Study on Age-related Associations of selected odours
Niklas Pontesegger, Thomas Rühmer and Barbara Siegmund Investigating the flavour development of scab-resistant Crimson Crisp applesProceedings of the 16th Weurman Flavour Research Symposium
Valerie Ruppert, Georg Innerhofer, Jörg Voit, Peter Hiden and Barbara Siegmund Enzymatic release of flavour compounds from Heritage apple varietiesProceedings of the 16th Weurman Flavour Research Symposium
Sarah Ziermann-Oesterreicher, Georg Thünauer and Barbara Siegmund An oenological approach to increase the consumer acceptability of black chokeberry (Aronia melanocarpa L.) juiceProceedings of the 16th Weurman Flavour Research Symposium
2019
Thomas Lehner and Barbara Siegmund Impact of insufficient ventilation during post-harvest ripening on the flavour of mangoes (Mangifera indica)
2018
Daria Christine Winkler and Barbara Siegmund Die Bildung von Maillard Produkten bei der Herstellung von Hanföl
Martina Bloder, Iris Tauber and Barbara Siegmund Das Aroma der Apfelsorte Ilzer Rose in Abhängigkeit des Reifegrads
Thomas Lehner and Barbara Siegmund Charakterisierung flüchtiger Aromaverbindungen bei der Reifung von Mangos
Barbara Siegmund and Erich Leitner Flavour Science
Iris Tauber, Georg Innerhofer, Erich Leitner and Barbara Siegmund Characterisation of the flavour of the old Austrian apple variety 'Ilzer Rose'Flavour Science135-138
Susanne Robert and Barbara Siegmund Aronia melanocarpa - the Styrian 'super berry': a flavour charactertisation of black chokeberry juiceFlavour Science139-142
Barbara Pöllinger-Zierler, Irene Sedlmayer, Hermann Hofbauer, Elisabeth Wopienka and Barbara Siegmund Identification of malodourous emissions of wood pellets during storageFlavour Science403-406
Martina Bloder, Iris Tauber, Larissa Patricia Kolb, Georg Innerhofer and Barbara Siegmund Enzymatic release of flavour compounds from an old domestic apple variety (Malus domestica 'Ilzer Rose')
Iris Tauber, Georg Innerhofer, Erich Leitner and Barbara Siegmund Apple skin of old apple varieties as terpene factory
Barbara Siegmund Das Aroma von lebensmitteln betrachtet aus verschiedenen BlickwinkelnÖsterreichische Lebensmittelchemier Tage 19
Iris Tauber, Georg Innerhofer and Barbara Siegmund Alte steirische Apfelsorten - die Sorte macht das AromaÖsterreichische Lebensmittelchemiker Tage 201820-21
2017
Waltraud Emhofer, Irene Sedlmayer, Elisabeth Wopienka, Christian Pointner, Alexander Weissinger, Christoph Schmiedl, Walter Haslinger, Barbara Pöllinger-Zierler, Barbara Siegmund, Erich Leitner, Wilfried Pichler, Richard Götzl and Martin Weigl Production related Optimization of Wood Pellets Storage Properties5th Central European Biomass Conference - Proceedings
Barbara Siegmund New Insights into Fruit Cultivation and Processing based on Product FlavourChemical Reactions in Foods VIII39
Barbara Siegmund, Georg Thünauer and Georg Innerhofer Der Einsatz von sensorischen und instrumenteller Aromastoff-Analytik zur Unterstützung der steirischen ObstwirtschaftBericht ALVA Tagung 201792
Iris Tauber, Georg Innerhofer and Barbara Siegmund Der Duft von alten ApfelsortenBericht ALVA Jahrestagung 2017403-405
Iris Tauber, Georg Innerhofer and Barbara Siegmund Der Duft von alten Apfelsorten
Iris Tauber, Georg Innerhofer, Erich Leitner and Barbara Siegmund Apple Flavour Characterisation from Skin to Flesh - on the basis of the Old Apple Variety 'Ilzer Rose'
Susanne Robert and Barbara Siegmund Aronia melanocarpa - the Styria 'Super-Berry' A Flabour Characterization of Black Chokeberry NFC Juice
Barbara Pöllinger-Zierler, Irene Sedlmayer, Elisabeth Wopienka and Barbara Siegmund Malodourous emissions of wood pellets during storage
2016
Barbara Siegmund, Katharina Urdl and Erich Leitner MORE THAN HONEY – Investigations on volatiles from monovarietal honeys by using new analytical and sensory approaches
Iris Tauber, Georg Innerhofer and Barbara Siegmund Decoding the flavour of ‘Ilzer Rose’ - an old apple variety from the south-east of Austria
Iris Tauber, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Scent of Apples – A Non-Literary Investigation
Iris Tauber, Georg Innerhofer and Barbara Siegmund Sensorische und analytische Charakterisierung von „Ilzer Rose“- eine typische alt-steirische Streuobstapfelsorte
Susanne Robert and Barbara Siegmund Aronia melanocarpa – die steirische „Superbeere“ - Eine Aroma-Basischarakterisierung von Saft der schwarzen Apfelbeere
Martin Wendelin, Lukas Danner, Elisabeth Buchinger, Eva Derndorfer, Dorota Majchrzak, Klaus Dürrschmid and Barbara Siegmund Der Geruch der Jugend? Eine Pilotstudie des Sensorik Netzwerks Österreich
Barbara Siegmund Flavour as an Essential Quality Aspect of Foods
2015
Wilfried Banko, Barbara Siegmund, Erich Leitner, Carina Reinisch and Barbara Pöllinger-Zierler Analyse von Holzpellets: Duft oder Fehlaroma?
Violeta Ivanova-Petropulos, Sasa Mitrev, Trajce Stafilov, Natalija Markova, Erich Leitner, Ernst Lankmayr and Barbara Siegmund Analysis if fatty acids in selected Macedonia edible oils
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausagesFlavour Science403-406
Barbara Siegmund Biogenesis of aroma compounds – Flavour formation in fruits and vegetablesFlavour development, analysis and perception in food and beverages127-149
Iris Ragger, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund Flavour characterisation of old apple varieties as a contribuin to preserve nmeadow orchards as typical cultural landscapesFlavour Science207-212
Martin Wendelin, Lukas Danner, Elisabeth Buchinger, Dorota Majchrzak, Barbara Siegmund and Klaus Dürrschmid Smells like a teen spirit - Odour-age associations: a pilot study of the Austrian Sensory Network
Sandra Kulmer, Ulrike Heil, Georg Innerhofer and Barbara Siegmund Einfluss der klimatischen Bedingungen auf die Aromastoffe von sortenreinem Apfelsaft
Barbara Pöllinger-Zierler, Irene Sedlmayer, Carina Reinisch, Barbara Siegmund, Elisabeth Wopienka, Christian Pointner and Walter Haslinger Mikrobielle Kontamination als Ursache für Fehlgerüche bei der Lagerung von HolzpelletsWSED
2014
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavor of Elderflower – Species Differentiation via Flavor CompoundsFlavour Science95-99
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets
Ulrike Heil and Barbara Siegmund Die Vielfalt des Duftes von alten Apfelsorten untersucht mittels instrumenteller und sensorischer Methoden
Barbara Siegmund, Georg Innerhofer, Nicole Pabi, Dian Fedl and Erich Leitner The processing of elder flowers (Sambucus nigra L.) as a major factor of influence for the sensory quality of elder flower productsCurrent Topics in Flavor Chemistry & Biology176-182
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMSFlavour Science141-145
Iris Ragger and Barbara Siegmund Sensorische Charakterisierung von sortenreinen Apfesäften aus steirischen Streuobstsorten
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPelletsLebensmittelsicherheit66-66
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausagesBook of Abstracts116-116
Carina Reinisch, Barbara Pöllinger-Zierler, Erich Leitner and Barbara Siegmund Sensory Analysis of WoodpelletsSensory and Consumer Science - Thinking out of the Box35-35
Iris Ragger, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund Flavour characterisation of old apple varieties as a contribution to preserve meadow orchards as typical cultural landscapesBook of Abstracts28-28
Elisabeth Buchinger, Eva Derndorfer, Klaus Dürrschmid, Dorota Majchrzak, Barbara Siegmund, Lukas Danner and Martin Wendelin The Association between Odour and Age GroupsSensory and Consumer Science - Thinking out of the Box38-39
Ulrike Heil and Barbara Siegmund Die Vielfalt des Duftes von alten Apfelsorten untersucht mittels instrumenteller und sensorischer MethodenLebensmittelsicherheit41-42
Iris Ragger and Barbara Siegmund Sensorische Charakterisierung von sortenreinen Apfesäften aus steirischen StreuobstsortenLebensmittelsicherheit62-63
2013
Iris Ragger and Barbara Siegmund Sensorische Charakterisierung von steirischen Apfelsorten aus dem Streuobstbau
Carina Reinisch, Barbara Pöllinger-Zierler and Barbara Siegmund Sensorische Beurteilung von Non-Food-Produkten: Aroma und Fehlaroma von Holzpellets
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von HolunderblütensirupLebensmittelsicherheit64-65
Iris Ragger and Barbara Siegmund Neue Apfelsorten vs. Streuobstsorten - Charakterisierung und Vergleich der sensorischen Eigenschaften von Frucht bis SaftAktuelles aus der Sensorikforschung28-31
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner The processing of elder flowers as a major factor of influence for the sensory quality of elder flower productsProgram&Abstract39-40
Iris Ragger and Barbara Siegmund Neue Apfelsorten vs. Streuobstsorten - Charakterisierung und Vergleich der sensorischen Eigenschaften von Frucht bis Saft

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TU Graz, Assoc.Prof. Dipl.-Ing. Dr. Barbara Siegmund
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