Sensory Quality research group
Food Quality and Nutrition Department
Research and Innovation Centre - Fondazione Edmund Mach
Via E. Mach 1, 38010 - S. Michele all’Adige (TN), Italy
phone +39 0461 615 186
Education and training
Eugenio Aprea has graduated in Food Science and Technology (University of Naples “Federico II”, Italy) and received his PhD in physics at the University of Innsbruck (Austria) specializing in trace gas analysis focused on food related topics and on environmental. In 2001 he won a three-year fellowship at the Istituto Agrario di S. Michele all’Adige (now Fondazione Edmund Mach) and started to study the volatile organic compound s release from food by mass spectrometry (PTR-MS) and sensory analysis. In 2004 was visiting researcher (Marie Curie) at Nutrition and Food Biotechnology Center at University College of Cork (Ireland) studying the flavors release from food by model systems during food consumption (“nose-space” analysis). Since 2008 has been researcher at Fondazione Edmund Mach contributing to set-up the GC systems for the metabolomic platform before to join in 2011 the Sensory Quality group.
He currently works on the volatile compounds of food products. The main investigation tools are the GC-MS and the direct injection mass spectrometry (PTR-Quad-MS and PTR-Tof-MS). His activity includes statistics and multivariate data handling and analysis. He co-authored 25 papers (September 2011) on ISI-Journals. He is Editorial Board Member of “The Open Agriculture Journal” (since 2007) and of “Recent Patents on Food, Nutrition & Agriculture” (since 2008).
- Flavor release and perception
- Multivariate data analysis
- Direct injection Mass Spectrometry
- Relationship between instrumental and sensory data
- “Breath analysis”