Andrea Buettner,
Professor
Dr. Buettner studied Food Chemistry and subsequently completed her PhD and was awarded her professorship in the field of flavor research. Her work has demonstrated the importance of the combined effects of the food matrix, saliva, mucosa, mastication and swallowing on flavor release and perception. She has identified new aroma compounds with a special focus on citrus and other food materials and has worked on structure-odor relationships. Some of her experimental methods include chemical trace analysis, quantification via isotope dilution analysis, monitoring the physiology of eating by video-fluoroscopy and fMRI, psychophysical measurements of sensory data, and determination of odor-active compounds in vivo, e.g. within the oral cavity. In current studies at the University of Erlangen and Fraunhofer IVV, Freising, Dr. Buettner has broadened her research interests to include the field of odorants in the physiological context, with monitoring of uptake, distribution and biotransformation of odorants, as well as further physiological impact in humans. For her work, she has been awarded, amongst others, the Firmenich Flavours and Fragrance Science Award, the Nutricia Science Award, the Danone Innovation Prize, the 2011 Young Investigator Award of the Food and Agricultural Division, American Chemical Society (ACS), and the 2010 Kurt-Täufel Award for Young Scientists of the Society of Food Chemistry, German Chemical Society (GDCh).
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