Laboratory for Flavour and Metabolites

Studies on food quality and plant health

Laboratory for Flavour and Metabolites

Contact

Dr Peter Robatscher
Laboratory for Flavour and Metabolites
Laimburg Research Centre
Laimburg 6 – Pfatten
39040 Ora, Italy

T +39 0471 969 595
peter.robatscher@provinz.bz.it
www.laimburg.it

Opening hours
Mon–Fri 8:30am–12:00pm and 2:00pm–3:45pm (by arrangement)

Plan your visit
Please book an appointment by writing to peter.robatscher@provinz.bz.it.

Partner
  • Free University of Bozen-Bolzano
  • EcoResearch
  • University of Innsbruck
  • European Academy (EURAC)

 

Reference projects
  • APFEL-FIT, POMOSANO, LAGREIN (European Regional Development Fund, ERDF)
  • ORIGINALP and BIOPHYTIROL (Interreg IV Italy-Austria programme)
  • Service agreements for the promotion of technology-based and innovation-driven research: Food Sciences Technology Park and Environmental Sciences Technology Park
  • MONALISA (Autonomous Province of Bolzano – South Tyrol)
  • APPL-EXTRACT, DPA, ALTERNARIA (industry)
  • Impaired growth in viticulture

 

Further links

Laimburg Research Centre www.laimburg.it

Other Laimburg Research Centre labs based at the technology park:

  • Food Microbiology Lab
  • Food Processing Lab
  • Food Fermentation Lab
  • Sensory and Consumer Science Lab

South Tyrolean Information Portal for the Food Industry www.food.bz.it

Food Analysis Laboratory, State Agency for the Environment of the Autonomous Province of Bolzano – South Tyrol www.provinz.bz.it/umweltagentur

The Laboratory

The Laboratory for Flavour and Metabolites conducts investigations in the fields of food quality and plant health. This involves the naturally occurring substances found in agricultural products (apples, apple juice, grapes, wines, cheese, milk) and parts of plants (leaves, roots, stems, trunks) being identified and quantified using state-of-the-art analytical methods. The laboratory is equipped with analytical instruments such as high-resolution mass spectrometers and therefore complies with the latest technical standards. It plays an important role in the research undertaken at the technology park in the areas of food and environmental sciences.

Gas chromatography

In gas chromatography, the compounds under investigation are separated at an elevated temperature (50–250°C) on a thin separation column and analysed using a suitable detector. As detectors, the laboratory uses mass spectrometers (MS) or flame ionisation detectors (FID). These techniques allow both volatile compounds, such as flavours in apples and wines, and esterified fatty acids in milk and cheese products to be quantified.

Liquid chromatography

In liquid chromatography, the compounds to be analysed are separated on a separation column using solvent mixtures, before being measured with suitable detectors. As detectors, the laboratory uses mass spectrometers (MS) or diode array detectors (DAD). This method measures non-volatile substances, such as polyphenols in wines, grapes and apples as well as vitamins in apples and juices.

Additional technologies

Near-infrared spectroscopy

Ion chromatography

High-resolution mass spectrometry