Christian Philipp

Research Focus

The research profile of Christian Philipp focuses on analytical food chemistry and sensory science of wine and fruit products, with particular emphasis on aroma compounds, phenolic constituents, and quality-related components. The main objective of this research is to improve the understanding of the chemical basis of aroma, quality, and typicity of wines and fruit products and to investigate technological factors influencing these properties during processing and storage.

A central focus is the analytical characterization of volatile and non-volatile compounds using modern instrumental methods in food analysis, particularly GC–MS-based aroma analysis, SIDA quantification techniques, stable isotope analysis, and chemometric data evaluation. These approaches are applied to describe aroma fingerprints and quality parameters of wines, grapes, and fruit products.

Another important research area is the investigation of technological influences on the formation and modulation of aroma compounds during processing, including studies on yeast strains, fermentation conditions, nitrogen availability, skin contact, oxygen management, and storage conditions in winemaking.

In addition, the research addresses the varietal aroma typicity of important Austrian grape varieties, the analysis and reduction of off-flavours, the chemical characterization of fruits and fruit products, and the authentication of wines using stable isotope analysis.