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Institut für Ernährungswissenschaft - Lehrstuhl für Lebensmittelchemie

Juniorprofessorin

 

Prof. Dr. Susanne Baldermann
Raum:
Tel.: 033200-885528
E-Mail: susanne.baldermann@uni-potsdam.de

Hochschulausbildung und wissenschaftlicher Werdegang:

  • 10/1996 bis 10/2001 - Studium der Lebensmittelchemie, Technische Universität Braunschweig, 1.Staatsexamen
  • 04/2000 bis 09/2000 - Aufenthalt bei Unilever Research and Development, Colworth Laboratory, United Kingdom
  • 11/2001 bis 10/2002 - Praktisches Jahr, Niedersächsisches Landesamt für Verbraucherschutz und Lebensmittelsicherheit Braunschweig und Lüneburg, staatlich geprüfte Lebensmittelchemikerin (2.Staatsexamen)
  • 03/2003 bis 09/2007 - Promotion, Technische Universität Braunschweig, Dr. P. Fleischmann, Prof. Dr. P. Winterhalter
  • 05/2003 bis 07/2003 - Forschungsaufenthalt an der Shizuoka University, Japan, Prof. Dr. N. Watanabe
  • 07/2006 bis 09/2006 - Aufenthalt an den National Institutes of Healts, Bethesda, USA, Dr. Ito
  • 10/2007 bis 09/2009 - JSPS Postdoc, Shizuoka University, Japan
  • 10/2007 bis 12/2011 - Research Associate, Graduate School of Science and Technology, Shizuoka University, Japan
  • seit 01/2012 - Juniorprofessorin für lebensmittelchemische Analytik sekundärer Pflanzenstoffe, Institut für Ernährungswissenschaft, Lehrstuhl für Lebensmittelchemie, Universität Potsdam als gemeinsame Berufung mit dem
    Leibniz-Institut für Gemüse und Zierpflanzenbau

Mitgliedschaft:

  • seit 2009 - Japan Society for Bioscience, Biotechnology and Agrochemistry
  • seit 2013 - Mitglied in der Gesellschaft Deutscher Chemiker e.V. (LChG/GDCh)

Arbeitsgruppe:

Publikation:

  • original journal publications:
    • Y. Zhou, L. Zhang, J. Gui, F. Dong, S. Cheng, X. Mei, L. Zhang, Y. Li, X. Su, S. Baldermann, N. Watanabe, Z.Y. Yang,
      Molecular cloning and characterization of a short-chain dehydrogenase showing activity with volatile compounds isolated from Camellia sinensis,
      Plant Molecular Biology Reporter, 2015, 33 (2) 253-263.
    • X. Chen, S. Baldermann, S. Cao, Y. Lu, C. Liu, H. Hirata, W. Watanabe,
      Developmental patterns of emission of scent compounds and related gene expression in roses of the cultivar Rosa x hybrida cv. ‘Yves Piaget’,
      Plant Physiology and Biochemistry
      , 2015, 87, 109-114.
    • K. Witzel, S. Neugart, S. Ruppel, M. Schreiner, M. Wiesner, S. Baldermann,
      Recent progress in the use of ‘omics technologies in brassicaceous vegetables,
      Frontiers in Plant Science, 2015, 6:244.
      www.ncbi.nlm.nih.gov/pmc/articles/PMC4396356/
    • M. Cosme, P. Franken, I. Mewis, S. Baldermann, S. Wurst,
      Arbuscular mycorrhizal fungi affect glucosinolate and mineral element composition in leaves of Moringa oleifera,
      Mycorrhiza, 2014, 24 (7) 565-570.
    • K. Frede, A. Henze, M. Khalil, S. Baldermann, F.J. Schweigert, H. Rawel,
      Stability and cellular uptake of lutein-loaded emulsions,
      Journal of Functional Foods, 2014, 8, 118-128.
    • V.A. Tu, A. Kaga, K.H. Gericke, N. Watanabe, T. Narumi, M. Toda, B. Brueckner, S. Baldermann, N. Mase,
      Synthesis and characterization of quantum dot nanoparticles bound to the plant volatile precursor of hydroxy-apo-10′-carotenal,
      Journal of Organic Chemistry, 2014, 79 (15) 6808-6515.
    • S. Baldermann, Z.Y. Yang, T. Katsuno, V.A. Tu, N. Mase, Y. Nakamura, N. Watanabe,
      Discrimination of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds,
      American Journal of Analytical Chemistry, 2014, 5, 620-632.
    • A. Errard, S. Baldermann,
      Catch me if you can. Analysis of volatile compounds with Tenax®, TwisterTM, SPME and MonoTrapT,
      eFood-Lab International, 2014, 3, 6-8.
    • T. Katsuno, H. Kasuga, Y.  Kusano, Y.  Yaguchi,  M. Tomomura, J. Cui, Y. Yang, S. Baldermann, Y. Nakamura, T. Ohnishi, N. Mase, N. Watanabe,
      Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process,
      Food Chemistry
      , 2014, 148 (1) 388-395.
    • M. Yamamoto, S. Baldermann, K. Yoshikawa, A. Fujita,  N. Mase, N. Watanabe,
      Determination of volatile compounds in four commercial samples of Japanese green algae using solid phase micro extraction gas chromatography mass spectrometry,
      The Scientific World Journal
      , 2014, Article ID 289780, 8 pages
    • M.G. Rivera-Ferre, L. Pereira, T. Karpouzoglou, K.A. Nicholas, S. Onzere, W. Waterlander, F. Mahomoodally, A. Vrieling, F.D. Babalola, C.C. Ummenhofer, A. Dogra, A. de Conti, S. Baldermann, C. Evoh, S. Bollmohr,
      A vision for transdisciplinarity in future earth: perspectives from young researchers,
      Journal of Agriculture, Food Systems, and Community Development, 2013, 3 (4) 249-260.
    • S. Baldermann, Z.Y. Yang, M. Sakai, P. Fleischmann, A. Morita,  Y. Todoroki, N. Watanabe,
      Influence of exogenously applied abscisic acid on carotenoid content and water uptake in flowers of the tea plant (Camellia sinensis),
      Journal of the Science of Food and Agriculture, 2013, 93(7):1660-1664.
    • Y. Tong, E. Gabriel-Neumann, B. Ngwene, A. Krumbein, S. Baldermann, M. Schreiner, E. George,
      Effects of single and mixed inoculation with two arbuscular mycorrhizal fungi in two different levels of phosphorus supply on ß-carotene concentrations in sweet potato (Ipomoea batatas L.) tubers,
      Plant and Soil
      , 2013, 372 (1-2) 361-374.
    • Murata, K. Kai, K. Tsutsui, J. Takeuchi, T. Todoroki, K. Furihata, M. Yokoyama, S. Baldermann, N. Watanabe,
      Enantio-selective reduction of the flowering related compound KODA and its analogues in Pharbitis nil cv. Violet,
      Tetrahedron
      , 2012, 68, 5583-5589.
    • S. Baldermann, M. Kato, P. Fleischmann, N. Watanabe,
      Biosynthesis of α- and ß-ionone, prominent scent compounds, in flowers of Osmanthus fragrans,
      Acta Biochimica Polonica
      , 2012, 59, 79–81.
    • Z.Y. Yang, S. Baldermann, A. Murata,Y. Tu, T. Asai, N. Watanabe,
      Isolation and identification of sperimidine derivatives in green tea (Camellia sinensis) flowers and their distribution in floral organs,
      Journal of Science and Food and Agriculture, 2012, 10, 2128–2132.
    • F. Dong, Z. Yang, S. Baldermann, Y. Kajitani, S. Ota, H. Kasuga, Y. Imazeki, T. Ohnishi, N. Watanabe,
      Characterization of L-phenylalanine metabolism to acetophenone and 1-phenylethanol in the flowers of Camellia sinensis using stable isotope labeling,
      Journal of Plant Physiology
      , 2012, 169, 217-225.
    • S. Baldermann, A.N. Mulyadi, Z.Y. Yang, A. Murata, P. Fleischmann, P. Winterhalter, M. Knight, T.M. Finn, N. Watanabe,
      Application of centrifugal precipitation chromatography and high speed counter-current chromatography equipped with a spiral tubing support rotor for the isolation and partial characterization of carotenoid cleavage-like enzymes in Enteromorpha compressa (L.) Nees.,
      Journal of Separation Science
      , 2011, 34, 2759–2764.
    • F. Dong, Z. Yang, S. Baldermann, Y. Sato, T. Asai, N. Watanabe,
      Herbivore-induced volatiles from tea (Camellia sinensis) plants and their involvement in intra-plant communication leading to changes in endogenous metabolites,
      Journal of Agricultural and Food Chemistry, 2011, 59, 13131–13135.
    • Felfe, M. Schemainda, S. Baldermann, N. Watanabe, P. Fleischmann,
      Metabolism of carotenoid degradation in leaves of Camellia sinensis– functional and biochemical modifications,
      Journal of Food Composition and Analysis
      , 2011, 24, 821-825.
    • X.M. Chen, H. Kobayashi, M. Sakai, H. Hirata, T. Asai, T. Ohnishi, S. Baldermann, N. Watanabe,
      Functional characterization of rose phenylacetaldehyde reductase (PAR), an enzyme involved in the biosynthesis of the scent compound 2-phenylethanol,
      Journal of Plant Physiology
      , 2011, 168:88-95.
    • S. Baldermann, M. Kato, M. Kurosawa, Y. Kurobayashi, A. Fujita, P. Fleischmann, N. Watanabe,
      Functional characterization of a carotenoid cleavage dioxygenase 1 and its relation to the carotenoid accumulation and volatile emission during the floral development of Osmanthus fragrans Lour.,
      Journal of Experimental Botany
      , 2010, 61(11):2967-2977.
    • E. Cuevas Montilla, S. Hillebrand, D. Butschbach, S. Baldermann, N. Watanabe N, P. Winterhalter,
      Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography,
      Journal of Agricultural and Food Chemistry, 2010, 58(18):9899-9904.
    • T. Kinoshita, S. Hirata, Z. Yang, S. Baldermann, E. Kitayama, S. Matsumoto, M. Suzuki, P. Fleischmann, P. Winterhalter, N. Watanabe,
      Formation of damascenone derived from glycosidically bound precursors in green tea infusions,
      Food Chemistry
      , 2010, 123:601-606.
    • S. Baldermann, P. Fleischmann, M. Bolten, N. Watanabe, P. Winterhalter, Y. Ito,
      Centrifugal precipitation chromatography, a powerful technique for the isolation of active enzymes from tea leaves (Camellia sinensis),
      Journal of Chromatography A
      , 2009, 1216:4263–4267.
    • Z.Y. Yang, Y. Tu, S. Baldermann, F. Dong,  Y. Xu, N. Watanabe,
      Isolation and identification of compounds from the ethanolic extract of flowers of the tea plant (Camellia sinensis) and their contribution to the antioxidant capacity,
      LWT-Food Science and Technology
      , 2009, 42(8):1439-1443.
    • S. Baldermann, K. Ropeter, N. Köhler, P. Fleischmann
      Isolation of all-trans lycopene by high-speed counter-current chromatography using a temperature-controlled solvent system,
      Journal of Chromatography A
      , 2008, 1192:191-193.
    • S. Baldermann, A. Reinhard, N. Köhler, P. Fleischmann,
      Application of high-speed counter-current chromatography for the isolation of 9’-cis-neoxanthin from fresh spinach,
      Journal of Chromatography
      A, 2007, 1151:183-186.
    • S. Baldermann, M. Naim, P. Fleischmann,
      Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica),
      Food Research International
      , 2005, 38: 833–836.
    • Y. Bezman, I. Bilkis, P. Winterhalter, P. Fleischmann, R.L. Rouseff, S. Baldermann, M. Naim,
      Thermal oxidation of 9’-cis-neoxanthin in a modelsystem containing peroxyacetic acid leads to the potent odorant ß-damascenone,
      Journal of Agricultural and Food Chemistry
      , 2005, 53:9199-9206.

  • review paper, book chapter:
    • Z.Y. Yang, S. Baldermann, N. Watanabe
      Recent studies of the volatile compounds in tea,
      Food Research International, 2013, 53 (2):585–599.
    • Z.Y. Yang, S. Baldermann, N. Watanabe
      Formation of damascenone and its related compounds from carotenoids in tea,
      Tea in Health and Disease Prevention,
      V. Preeedy (Ed.), Elsevier, 2012, 375-386.
    • S. Baldermann, Z. Yang, M. Sakai, P. Fleischmann, N. Watanabe
      Volatile constituents in the scent of roses,
      Floriculture and Ornamental Biotechnology – Special Issue on Roses,
      J.A. Texeira da Silva (Ed.), D.C. Zlesak (guest Ed.), Global Science Books, London, 2009, 89-97.

  • peer-reviewed articles:
    • S. Baldermann, M. Kato, A. Fujita, P. Fleischmann, P. Winterhalter, N. Watanabe,
      Biodegradation of carotenoids - an important route to scent formation,
      Carotenoid Cleavage Products,
      P. Winterhalter, S.E. Ebeler (Eds.), ACS Symposium Series, 2013, 65-72.
    • S. Baldermann, M. Yamamoto, Z.Y. Yang, T. Kawahashi, K. Kuwano, N. Watanabe,
      C13-apocarotenoids: More than flavor compounds,
      Carotenoid Cleavage Products
      , P. Winterhalter, S.E. Ebeler (Eds.), ACS Symposium Series, 2013, 73-80.
    • S. Baldermann, H. Hirata, Y. Ueda, P. Winterhalter, P. Fleischmann, N. Watanabe,
      Changes in pigmentation and scent release during the floral development in Rosa chinensis ‘Mutabilis’,
      Advances and Challenges in Flavour Chemistry and Biology
      , T. Hofmann, W. Meyerhof, P. Schieberle (Eds.), 2010, 201-206.
    • S. Baldermann, K. Ropeter, N. Köhler, M. Naim, P. Fleischmann,
      Isolation of all-trans-lycopene by high-speed counter-current chromatography (HSCCC) using a temperature controlled two phase solvent system,
      Pigments in Food – A challenge of Life Science
      , R. Carle, A. Schieber, F.C. Stinzing (Eds.), Shaker Verlag, Aachen, 2006, ISBN-10: 3-8322-5479-X, pp. 68-70.
    • C.L. Del Toro, S. Villanueva, E. Lugo, S. Baldermann, P. Fleischmann,
      Pigment characterization from Ditaxis heterantha (Azafrán de bolita) seeds,
      Pigments in Food – A Challenge of Life Sciences
      , R. Carle, A. Schieber, F.C. Stinzing (Eds.), Shaker Verlag, Aachen, 2006, ISBN-10: 3-8322-5479-X, pp. 71-73.
    • S. Baldermann, M. Naim, P. Winterhalter, P. Fleischmann,
      Carotenoids and enzymatic aroma formation in nectarines,
      Pigments in Food more than colours…
      , L. Dufosse (Ed), Quimper, France, 2004, ISBN: 2-9521516-0-1, pp. 23-25.
    • P. Fleischmann, S. Baldermann, M. Yamamoto, N. Watanabe, P. Winterhalter,
      Identification, isolation, and evaluation of carotenoid degradation enzymes in Japanese Green Tea (Camellia sinensis, Theaceae),
      State-of-the-Art in Flavour Chemistry and Biology
      , T. Hofmann, M. Rothe, P. Schieberle (Eds.), 2004, ISBN 3-00-015809-X, pp. 234-240.

Kontakt:

  • Mathematisch-Naturwissenschaftliche Fakultät, Institut für Ernährungswissenschaft, Abteilung Lebensmittelchemie, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal OT Bergholz-Rehbrücke
  • E-Mail: susanne.baldermann@uni-potsdam.de, baldermann@igzev.de
  • Tel. (IEW): 033200-885528
  • Tel. (IGZ): 033701-78313

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Kontakt

Universität Potsdam

Institut für Ernährungswissenschaft
Abteilung Lebensmittelchemie
Lehrstuhlinhaber: Univ. - Prof. Dr. Tanja Schwerdtle
Sekretariat: Ina Dießel
Arthur-Scheunert-Allee 114-116
14558 Nuthetal, OT Bergholz-Rehbrücke
Tel.: 033200/88-5528
Fax: 033200/88-5573
E-Mail: idiessel@uni-potsdam.de

Universität Potsdam, Mathematisch-Naturwissenschaftliche Fakultät, Institut für Ernährungswissenschaft, Lehrstuhl für Lebensmittelchemie