Personal profile
Research interests
Consumers’ food and beverage selection is mainly driven by sensory aspects to which odor-active compounds make the most crucial contribution. Using state-of-the-art MOLECULAR SENSORY SCIENCE approaches including automated solvent-assisted flavor evaporation (aSAFE) for the artifact-avoiding isolation of food volatiles, gas chromatography–olfactometry (GC–O) for the differentiation of odorants from the bulk of odorless volatiles, and sensory tests to rank the odorants according to their importance, our team identifies the KEY ODORANTS in foods and beverages. Quantitation of the key odorants along the food value chain allows us to identify the crucial parameters influencing the sensory quality on the levels of agriculture, processing, and storage. Optimization of these parameters finally results in foods and beverages with improved quality and increased EATING PLEASURE for the consumer.
Education/Academic qualification
Food Chemistry, Geruchsaktive Substanzen in Lebensmitteln mit außergewöhnlichen, insbesondere schwefelgeprägten Aromaattributen (Habilitationsschrift), Fakultät für Chemie der Technischen Universität München
19 Jul 2012 → 31 May 2017
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Food Chemistry, PhD, Wichtige Aromastoffe in Hopfen (Humulus lupulus L.), Technical University of Munich
1 Sep 1995 → 9 Jan 2001
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Food Chemistry, 1. State Exam, Ludwig Maximilian University of Munich
1 Apr 1991 → 31 Aug 1995
Chemistry, Ludwig Maximilian University of Munich
1 Oct 1988 → 31 Mar 1991
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production
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Collaborations and top research areas from the last five years
Projects
- 7 Finished
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IGF 01IF22476 - Off-flavor/off-aroma of protein isolates
Kreißl, J. (CoPI), Steinhaus, M. (PI), Dawid, C. (PI), Frank, O. (CoPI), Frank, S. (CoPI), Müller, D. (CoI) & Bermuth, S. (CoI)
1/09/22 → 30/09/25
Project: Research
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IGF 01IF22276 - Aromaveränderung kaltgehopfter Biere
Steinhaus, M. (PI), Reglitz, K. (CoPI), Bermuth, S. (CoI), Becker, T. (PI) & Neugrodda, C. (CoPI)
1/06/22 → 30/04/25
Project: Research
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IGF 01IF22273 - Off-flavor in multivitamin juice
Steinhaus, M. (PI), Frank, S. (CoPI), Weigand , U. (CoI) & Benaglia, M. (CoI)
1/05/22 → 31/10/25
Project: Research
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BMWK - IGF - AIF- FEI - Fehlaromastoffe in Rohkakao
Krause, F. (CoI), Füllemann, D. (CoPI) & Steinhaus, M. (PI)
1/10/20 → 31/03/24
Project: Research
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CA18225 - WaterTOP
Kaloudis, T. (Coordinator), Akcaalan, R. (Coordinator), Steinhaus, M. (WG/ WP Leader), Dunkel, A. (CoI) & Mall, V. (CoI)
28/08/19 → 27/02/24
Project: Network
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Characterization of the Major Odorants in Beer Brewed with Torulaspora delbrueckii─Differences to Beer Brewed with Saccharomyces cerevisiae
Frank, S. (First Author), Maier, R. & Steinhaus, M. (Last Author), 16 Jan 2026, In: ACS Food Science and Technology. 6, 1, p. 181-188 8 p.Research output: Contribution to journal › Article › peer-review
Open Access -
AG Aromastoffe der Lebensmittelchemischen Gesellschaft (LChG), Fachgruppe in der Gesellschaft Deutscher Chemiker (GDCh), Steinhaus, M. (Obmann). Jahresbericht 2024. Lebensmittelchemie 2025, 79, 73.
Steinhaus, M. (First Author), 2025, Jahresbericht 2024.Research output: Chapter in Book/Report/Conference proceeding › Report
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AG Aromastoffe der Lebensmittelchemischen Gesellschaft (LChG), Fachgruppe in der Gesellschaft Deutscher Chemiker (GDCh), Steinhaus, M. (Obmann). Raucharomen vom Tisch? Lebensmittelchemie 2025, 79, 54-58.
Steinhaus, M. (please select), 2025, In: Lebensmittelchemie. 2025, 79Research output: Contribution to journal › Article
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Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis
Xu, Z. (First Author), Liu, J. (Co-Author), Kreißl, J. (Co-Author), Oellig, C. (Co-Author), Vetter, W. (Co-Author), Steinhaus, M. (Co-Author) & Frank, S. (Last Author), Jul 2025, In: Foods. 14, 13, 14 p., 2303.Research output: Contribution to journal › Article › peer-review
Open Access2 Scopus citations -
Characterization of the Major Odor-Active Compounds in the Rhizome of the Greater Galangal (Alpinia galanga)
Shi, J. & Steinhaus, M., 4 Jun 2025, In: Journal of Agricultural and Food Chemistry. 73, 22, p. 13809-13817 9 p.Research output: Contribution to journal › Article › peer-review
Open Access6 Scopus citations
Activities
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Sensomics in aroma analysis – principle and application examples
Steinhaus, M. (Speaker)
13 Nov 2025Activity: Talk or event contribution › Invited talk
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Recent advances in aroma analysis
Steinhaus, M. (Speaker)
31 Oct 2025Activity: Talk or event contribution › Invited talk
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Molecular decoding of wine aroma
Steinhaus, M. (Speaker)
25 Oct 2025 → 27 Oct 2025Activity: Talk or event contribution › Invited talk
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Internal dissertation examination of Philipp Schlumpberger
Steinhaus, M. (Examiner), Rychlik, M. (Examiner) & Dawid, C. (Examiner)
22 Jul 2025Activity: Examiner
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Interne Dissertationsprüfung von Charlotte Minig
Steinhaus, M. (Examiner), Dawid, C. (Examiner) & Rychlik, M. (Examiner)
30 Apr 2025Activity: Examiner
Prizes
Press/Media
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Geruchsstoffe fehlerfrei analysieren - Vergleichsstudie bestätigt etablierte Methode als Goldstandard
Reinhardt, J. & Steinhaus, M.
13/02/25 → 16/04/25
21 Media contributions
Press/Media
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Rätsel um neuen, nelkenartigen Fehlgeruch von Orangensaft gelöst
Bauersachs, E., Steinhaus, M. & Reglitz, K.
6/02/24 → 13/02/25
46 Media contributions
Press/Media
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