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

2020
Barbara Siegmund, Elisabeth Wrana and Erich Leitner Sensory Evaluation to Identify Off-Flavor derived from Packaging MaterialNon-Food Sensory Practices
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 2019, 2019
Thomas Lehner and Barbara Siegmund Impact of insufficient ventilation during post-harvest ripening on the flavour of mangoes (Mangifera indica)
2018
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
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
2017
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
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, 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
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
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
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
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
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
Sandra Kulmer, Ulrike Heil, Georg Innerhofer and Barbara Siegmund Einfluss der klimatischen Bedingungen auf die Aromastoffe von sortenreinem Apfelsaft
Barbara Pöllinger-Zierler, Irene Sedlmayer, Barbara Siegmund, Erich Leitner and Elisabeth Wopienka Wenn es im Pelletlager stinkt Pellets 3, 32-34, 2015
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
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausagesFlavour Science403-406
Wilfried Banko, Barbara Siegmund, Erich Leitner, Carina Reinisch and Barbara Pöllinger-Zierler Analyse von Holzpellets: Duft oder Fehlaroma?
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
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
Barbara Siegmund Das Aroma von alten Streuobstsorten --Fachzeitschrift nicht gefunden-- 2015, 10-11, 2015
Barbara Siegmund Biogenesis of aroma compounds – Flavour formation in fruits and vegetablesFlavour development, analysis and perception in food and beverages127-149
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
2014
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
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
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavor of Elderflower – Species Differentiation via Flavor CompoundsFlavour Science95-99
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
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 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
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMSFlavour Science141-145
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
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
Iris Ragger and Barbara Siegmund Sensorische Charakterisierung von sortenreinen Apfesäften aus steirischen Streuobstsorten
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
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
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-HolzPelletsLebensmittelsicherheit66-66
2013
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 Saft
Barbara Siegmund Salzreduktion - Möglichkeiten und Grenzen Journal für Ernährungsmedizin 1, 24-27, 2013
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 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
2012
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellet Rapid Test – characterisation of off-gassing of pellets
Dian Fedl, Nicole Pabi, Erich Leitner and Barbara Siegmund Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Sensory Characteristics of Austrian PDO and PGI Products
Barbara Siegmund Industrial Production of Fruit Juices: Current Challenges for Food ResearchInternational conference on new knowledge on cemical reactions during food processing and storage48-48
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Vergleich des Blütenaromas verschiedener Holundersorten (Sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik
Dian Fedl, Nicole Pabi, Erich Leitner and Barbara Siegmund Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer MethodenHaltbarkeit von Lebensmitteln184-190
Barbara Siegmund Fehlaromen als Indikatoren für mikrobiellen Verderb von LebensmittelnHaltbarkeit von Lebensmitteln38-46
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Charakterisierung der sensorischen Eigenschaften von ursprunggeschützten Lebensmitteln
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Vergleich des Blütenaromas verschiedener Holundersorten (sambucus nigra) mit verschiedenen Techniken der AromastoffanalytikHaltbarkeit von Lebensmitteln222-227
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Differenzierung von Holzpellets anhand ihrer flüchtigen VerbindungenHaltbarkeit von Lebensmitteln235-240
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Charakterisierung der sensorischen Eigenschaften von ursprunggeschützten LebensmittelnHaltbarkeit von Lebensmitteln177-178
Barbara Siegmund Analytical Chemistry for Wine, Brandy and Spirits Die Ernährung = Nutrition 01, 22-23, 2012
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Barbara Siegmund and Martin Wendelin Taste PartyLebensmlauf der Sinne29-30
2011
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMSXIII Weurman Flavour Research Symposium - Book of Abstracts189-190
Barbara Siegmund, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner Die Bedeutung von Methylobakterien für die Aromabildung von Erdbeeren Die Ernährung = Nutrition 35, 149-155, 2011
Markus Verginer, Henry Müller, Erich Leitner, Barbara Siegmund and Gabriele Berg Improving the flavour of strawberries by the application of Methylobacterium extorquens DSM 21961
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavour of Elderflower - Species Differentiation via Flavour CompoundsXIII Weurman Flavour Research Symposium - Book of Abstracts235-236
Georg Innerhofer and Barbara Siegmund Aromakomponenten in Holunderblüten Haidegger Perspektiven 2011, 6-7, 2011
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberriesAdvances and Challenges in Flavour Chemistry & Biology328-332
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Sortendifferenzierung vom Holunderblüten mittels sensorischer Methoden
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavour of Elderflower - Species Differentiation via Flavour Compounds
Barbara Siegmund In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirits, 7th Symposium Lebensmittel- & Biotechnologie 4, 112-112, 2011
Barbara Siegmund, Helmar Wiltsche and Erich Leitner In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirit. Proceedings of the 7th Symposium978-3-85125-166-1
2010
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanon (Furaneol®) als mehrdimensionaler Schlüsselaromakomponente in Erdbeeren
Markus Verginer, Henry Müller, Barbara Siegmund, Erich Leitner and Gabriele Berg Development of an effective agent to enhance flavor production in strawberries based on a bacterial formulationBiology of Plant-Microbe InteractionsCD -CD
Barbara Siegmund Lebensmittelsensorik als essentielles Werkzeug in der Qualitätssicherung und ProduktentwicklungWertbestimmende Inhaltsstoffe in Lebensmittelns70-74
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Furaneol(R) and Mesifuran in Strawberries - an Analytical ChallengeExpression of Multidisciplinary Flavour Science537-540
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-Hydroxy-3(2H)-furanon (Furaneol(R)) als mehrdimensionale Schlüsselkomponente in Erdbeeren(Kopie von) Wertbestimmende Inhaltsstoffe in Lebensmittelns189-192
Barbara Siegmund 9th Wartburg Symposium on Flavor Chemistry and Biology Lebensmittel- & Biotechnologie 27, 47-48, 2010
Markus Verginer, Barbara Siegmund, Henry Müller, Erich Leitner and Gabriele Berg Die Rolle von Methylobakterien bei der Aromaproduktion in Erdbeeren
Barbara Siegmund and Georg Innerhofer Klassifizierung von Holunderblüten basierend auf ihren Aromaprofilen
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberriesWartburg Symposium on Flavor Chemistry & Biology61-63
Barbara Siegmund and Georg Innerhofer Klassifizierung von Holunderblüten basierend auf ihren AromakomponentenWertbestimmende Inhaltsstoffe in Lebensmitteln186-188
Markus Verginer, Barbara Siegmund, Massimiliano Cardinale, Henry Müller, Young Choi, Carlos B. Miguez, Erich Leitner and Gabriele Berg Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real time PCR and its influence on strawberry flavor FEMS Microbiology Ecology 74, 136-145, 2010

Other publications

2020
Barbara Siegmund, Elisabeth Wrana and Erich Leitner Sensory Evaluation to Identify Off-Flavor derived from Packaging MaterialNon-Food Sensory Practices
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 2019, 2019
Thomas Lehner and Barbara Siegmund Impact of insufficient ventilation during post-harvest ripening on the flavour of mangoes (Mangifera indica)
2018
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
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
2017
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
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, 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
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
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
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
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
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
Sandra Kulmer, Ulrike Heil, Georg Innerhofer and Barbara Siegmund Einfluss der klimatischen Bedingungen auf die Aromastoffe von sortenreinem Apfelsaft
Barbara Pöllinger-Zierler, Irene Sedlmayer, Barbara Siegmund, Erich Leitner and Elisabeth Wopienka Wenn es im Pelletlager stinkt Pellets 3, 32-34, 2015
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
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausagesFlavour Science403-406
Wilfried Banko, Barbara Siegmund, Erich Leitner, Carina Reinisch and Barbara Pöllinger-Zierler Analyse von Holzpellets: Duft oder Fehlaroma?
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
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
Barbara Siegmund Das Aroma von alten Streuobstsorten --Fachzeitschrift nicht gefunden-- 2015, 10-11, 2015
Barbara Siegmund Biogenesis of aroma compounds – Flavour formation in fruits and vegetablesFlavour development, analysis and perception in food and beverages127-149
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
2014
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
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
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavor of Elderflower – Species Differentiation via Flavor CompoundsFlavour Science95-99
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
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 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
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMSFlavour Science141-145
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
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
Iris Ragger and Barbara Siegmund Sensorische Charakterisierung von sortenreinen Apfesäften aus steirischen Streuobstsorten
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
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
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-HolzPelletsLebensmittelsicherheit66-66
2013
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 Saft
Barbara Siegmund Salzreduktion - Möglichkeiten und Grenzen Journal für Ernährungsmedizin 1, 24-27, 2013
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 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
2012
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellet Rapid Test – characterisation of off-gassing of pellets
Dian Fedl, Nicole Pabi, Erich Leitner and Barbara Siegmund Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Sensory Characteristics of Austrian PDO and PGI Products
Barbara Siegmund Industrial Production of Fruit Juices: Current Challenges for Food ResearchInternational conference on new knowledge on cemical reactions during food processing and storage48-48
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Vergleich des Blütenaromas verschiedener Holundersorten (Sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik
Dian Fedl, Nicole Pabi, Erich Leitner and Barbara Siegmund Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer MethodenHaltbarkeit von Lebensmitteln184-190
Barbara Siegmund Fehlaromen als Indikatoren für mikrobiellen Verderb von LebensmittelnHaltbarkeit von Lebensmitteln38-46
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Charakterisierung der sensorischen Eigenschaften von ursprunggeschützten Lebensmitteln
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Vergleich des Blütenaromas verschiedener Holundersorten (sambucus nigra) mit verschiedenen Techniken der AromastoffanalytikHaltbarkeit von Lebensmitteln222-227
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Differenzierung von Holzpellets anhand ihrer flüchtigen VerbindungenHaltbarkeit von Lebensmitteln235-240
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Charakterisierung der sensorischen Eigenschaften von ursprunggeschützten LebensmittelnHaltbarkeit von Lebensmitteln177-178
Barbara Siegmund Analytical Chemistry for Wine, Brandy and Spirits Die Ernährung = Nutrition 01, 22-23, 2012
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Barbara Siegmund and Martin Wendelin Taste PartyLebensmlauf der Sinne29-30
2011
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMSXIII Weurman Flavour Research Symposium - Book of Abstracts189-190
Barbara Siegmund, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner Die Bedeutung von Methylobakterien für die Aromabildung von Erdbeeren Die Ernährung = Nutrition 35, 149-155, 2011
Markus Verginer, Henry Müller, Erich Leitner, Barbara Siegmund and Gabriele Berg Improving the flavour of strawberries by the application of Methylobacterium extorquens DSM 21961
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavour of Elderflower - Species Differentiation via Flavour CompoundsXIII Weurman Flavour Research Symposium - Book of Abstracts235-236
Georg Innerhofer and Barbara Siegmund Aromakomponenten in Holunderblüten Haidegger Perspektiven 2011, 6-7, 2011
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberriesAdvances and Challenges in Flavour Chemistry & Biology328-332
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Sortendifferenzierung vom Holunderblüten mittels sensorischer Methoden
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavour of Elderflower - Species Differentiation via Flavour Compounds
Barbara Siegmund In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirits, 7th Symposium Lebensmittel- & Biotechnologie 4, 112-112, 2011
Barbara Siegmund, Helmar Wiltsche and Erich Leitner In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirit. Proceedings of the 7th Symposium978-3-85125-166-1
2010
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanon (Furaneol®) als mehrdimensionaler Schlüsselaromakomponente in Erdbeeren
Markus Verginer, Henry Müller, Barbara Siegmund, Erich Leitner and Gabriele Berg Development of an effective agent to enhance flavor production in strawberries based on a bacterial formulationBiology of Plant-Microbe InteractionsCD -CD
Barbara Siegmund Lebensmittelsensorik als essentielles Werkzeug in der Qualitätssicherung und ProduktentwicklungWertbestimmende Inhaltsstoffe in Lebensmittelns70-74
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Furaneol(R) and Mesifuran in Strawberries - an Analytical ChallengeExpression of Multidisciplinary Flavour Science537-540
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-Hydroxy-3(2H)-furanon (Furaneol(R)) als mehrdimensionale Schlüsselkomponente in Erdbeeren(Kopie von) Wertbestimmende Inhaltsstoffe in Lebensmittelns189-192
Barbara Siegmund 9th Wartburg Symposium on Flavor Chemistry and Biology Lebensmittel- & Biotechnologie 27, 47-48, 2010
Markus Verginer, Barbara Siegmund, Henry Müller, Erich Leitner and Gabriele Berg Die Rolle von Methylobakterien bei der Aromaproduktion in Erdbeeren
Barbara Siegmund and Georg Innerhofer Klassifizierung von Holunderblüten basierend auf ihren Aromaprofilen
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberriesWartburg Symposium on Flavor Chemistry & Biology61-63
Barbara Siegmund and Georg Innerhofer Klassifizierung von Holunderblüten basierend auf ihren AromakomponentenWertbestimmende Inhaltsstoffe in Lebensmitteln186-188
Markus Verginer, Barbara Siegmund, Massimiliano Cardinale, Henry Müller, Young Choi, Carlos B. Miguez, Erich Leitner and Gabriele Berg Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real time PCR and its influence on strawberry flavor FEMS Microbiology Ecology 74, 136-145, 2010

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