Dr. Recep Gök

Dr. rer. nat. Recep Gök

office 331 / lab 310

+49 (0)531-391-7205 (office) -7210 (lab)

Technische Universität Braunschweig
Institute of Food Chemistry
Schleinitzstrasse 20, 3rd Floor
D-38106 Braunschweig, Germany

Chemie B.Sc. / Food Processing M.Sc.

Google Scholar
ORCID 0000-0002-1231-8679
Scopus Author ID 54782602800

ResearchGate

Bioaktive Inhaltsstoffe in alkoholfreien Weinen (AiF 22474N | 2022 - )
Identifizierung und technologische Anreicherung bioaktiver Inhaltsstoffe in alkoholfreien Weinen und Schaumweinen
>>> Projekt des Monats Juli 2023 <<<

Klimabedingte Fehlnoten bei Weißwein (AiF 21095N | 2020 - 2024) "Sensorische und stoffliche Charakterisierung von klimabedingten Fehlnoten in Weißwein und Minimierung der Sonnenbrandschäden bei Weintrauben durch Einsatz von Tonerden und Beschattung"
Petrolfehlnote (AiF 18680N | 2015 - 2018) "Minimierungsstrategie für 1,1,6-Trimethyl-1,2-dihydronaphthalin (TDN) - Verursacher der Petrol-Fehlnote in Wein und Sekt"
>>> Projekt des Monats September 2015 <<< - >>> Best-Practice-Projekt Oktober 2018 <<<
Schnellerfassung von Aromavorstufen (AiF 16627 N | 2011 - 2015) "Schnellerfassung von Aromavorstufen in Traubenmost und Sektgrundweinen mittels FT-MIR und ihre gesteuerte Freisetzung während der Gärung"
>>> Projekt des Monats August 2012 <<< - >>> Best-Practice-Projekt Oktober 2016 <<<

Senior Scientist

GC Lab Lead | Supervisor of GC-TSQ & -SSQ, TIMS-TOF, and NMR

Research focus:

Flavor chemistry in fruits and wine related products: aroma-active compounds, off-flavors, and their precursors (e.g. β-Damascenone, TDN, UTA)
# synthesis, stable isotope labelling, formation studies, isolation & structure elucidation of precursors, quantitative analysis
Plant pigments and polyphenols (e.g. Carotenoids, Anthocyanins, Pyranoanthocyanins, Proanthocyanidins)
# semi-synthesis, isolation & structural elucidation, quantitative analysis

Methodological expertise:

- Aroma analysis and isolation methods (Headspace, SPME, SDE, SAFE)
- Analytical and preparative separation techniques (GC, HPLC, CCC & CPC, membrane chromatography)
- Mass spectrometry (incl. ion-mobility) and metabolomics
- Nuclear magnetic resonance spectroscopy

Lectures (in german):
Praktische und theoretische Aspekte von HPLC und GC
Statistische Methoden in der Lebensmittelanalytik

Winterhalter, P.; Gök, R. TDN and b-Damascenone: Two important carotenoid metabolites in wine. In: Winterhalter, P., Ebeler, S. E. (eds.) Carotenoid Cleavage Products. ACS Symp. Series 1134, American Chemical Society: Washington, DC, 2013, pp. 125-137. https://doi.org/10.1021/bk-2012-1098.ch011

Kostadinović Veličkovska, S.; Tolle, S.; Goek, R.; Milanov, G.; Winterhalter, P. Effect of enzyme treatment on volatile profile of white and red wines from Macedonia by using HS-SPME-GC/MS. In: Ho, C.-T., Mussinan, C., Shahidi, F., Contis, E. T. (eds) Nutrition, Functional and Sensory Properties of Foods. Royal Society of Chemistry: Cambridge, UK, 2013, pp.40-56. https://doi.org/10.1021/bk-2013-1134.ch011

Jerz, G.; Murillo-Velásquez, J. A.; Skrjabin, I.; Gök, R.; Winterhalter, P. Anacardic acid profiling in cashew nuts by direct coupling of preparative high-speed countercurrent chromatography and mass spectrometry (prepHSCCC-ESI-/APCI-MS/MS). In: Toth, S., Mussinan, C. (eds) Recent Advances in the Analysis of Food and Flavors. ACS Symp. Series 1098, American Chemical Society: Washington, DC, 2012, pp. 145-165. https://doi.org/10.1039/9781849737685-00040

Gundogan, R; Karaca, A. C.; Walia, S. K.; Gök, R.; Esatbeyoglu, T. Emulsion-templated walnut oil oleogels stabilized by Maillard reaction-treated common bean protein as a solid fat substitute in bakery products. Food Hydrocolloids 2026, 181, 112937, https://doi.org/10.1016/j.foodhyd.2026.112937

Scharf, S.; Preuß, L.; Winterhalter, P.; Gök, R. Development of an Assay for C13-Norisoprenoid Analysis in Riesling Wine and Its Application to Simulated Aging by Acidic Hydrolysis Using Response Surface Methodology. Analytica 2026 7 (2), 29. https://doi.org/10.3390/analytica7020029

Scharf, S.; Maidl, J.; Nieberg, H.; Eder, R.; Winterhalter, P.; Philipp, C.; Gök, R. Assessment of Color Characteristics, Carotenoids, and Volatile Profile of Apricot (Prunus armeniaca L.) Cultivars from Austria. ACS Food Science and Technology 2026, 6 (2), 275–286. https://doi.org/10.1021/acsfoodscitech.5c00732

Zargarchi, S.; Weber, M.; Hillebrand, S.; Gök, R.; Esatbeyoglu, T. Impact of rotational cold plasma treatment on polyphenol oxidase inhibition, bioactive compounds, and aroma profile of ginger. LWT 2026, 240, 118994. https://doi.org/10.1016/j.lwt.2026.118994

Dikmetas, D. N.; Zargarchi, S.; Scharf, S.; Zeytuncu-Gökoglu, B.; Capanoglu, E.; Karbancioglu-Güler, F.; Gök, R.; Esatbeyoglu, T. Low pressure cold plasma treatment for microbial decontamination, improvement of bioaccessibility and aroma profile of dried red peppers, Food Chemistry 2025, 495 (2), 146424. https://doi.org/10.1016/j.foodchem.2025.146424

Hopfstock, P.; Simirgiotis, M.; Winterhalter, P.; Gök, R. Structure Elucidation of Purpurinidin from Salix purpurea Reveals an Undescribed Class of Pyranoanthocyanins ─ the Salicinocyanins. Journal of Natural Products 2025, 88 (10), 2333–2341. https://doi.org/10.1021/acs.jnatprod.5c00599

Fischer, A.; Gök, R.; Esatbeyoglu, T. Formation of Spiro- and A-Type-Linked Procyanidins Through Oxidation of Dimeric B-Type Procyanidins. Food Chemistry International 2025, 1, 190–195. https://doi.org/10.1002/fci2.70021

Scharf, S.; Romero-Parra, J.; Winterhalter, P.; Torres-Benítez, A.; Gök, R.; Simirgiotis, M.J. Berries from Luzuriaga radicans Ruiz & Pav.: A Southern Chile Climbing Shrub as a Source of Antioxidants Against Chronic Diseases. Plants 2025, 14, 2555. https://doi.org/10.3390/plants14162555

Fischer, A.; Keller, H.; Droste, J.; Gök, R.; Esatbeyoglu, T. Structure elucidation and antioxidant activity of the radical-induced oxidation products obtained from procyanidins B1 to B4. Current Research in Food Science 2025, 11, 101160. https://doi.org/10.1016/j.crfs.2025.101160

Fischer, A.; Gök, R.; Jerz, G.; Esatbeyoglu, T. Profiling of B-type procyanidins oxidation products by off-line high speed countercurrent chromatography x electrospray ionisation mass spectrometry flow-injection. Journal of Chromatography A 2025, 1757, 466111. https://doi.org/10.1016/j.chroma.2025.466111

Fischer, A.; Gök, R.; Esatbeyoglu, T. A Design of Experiments Approach to the Radical-Induced Oxidation of Dimeric C4-C8 Linked B-Type Procyanidins. Molecules 2024, 30 (1). https://doi.org/10.3390/molecules30010111

Hopfstock, P.; Romero-Parra, J.; Winterhalter, P.; Gök, R.; Simirgiotis, M. In Vitro Inhibition of Enzymes and Antioxidant and Chemical Fingerprinting Characteristics of Azara serrata Ruiz & Pav. Fruits, an Endemic Plant of the Valdivian Forest of Chile. Plants 2024, 13 (19). https://doi.org/10.3390/plants13192756

Hopfstock, P.; Punyasiri, P. A. N.; Kiene, M; Kottawa-Arachchi, J. D.; Gök, R.; Winterhalter, P. Characterization and Quantitation of Anthocyanins of the Pigmented Tea Cultivar TRI 2043 (Camellia sinensis L.) from Sri Lanka. Separations 2024, 11(5), 157. https://doi.org/10.3390/separations11050157

Afifi, S. M.; Gök, R.; Eikenberg, I.; Krygier, D.; Rottmann, E.; Stübler, A.-S.; Aganovic, K.; Hillebrand, S.; Esatbeyoglu, T. Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects. Frontiers in nutrition 2023, 10, 1158473. https://doi.org/10.3389/fnut.2023.1158473

Esatbeyoglu, T.; Sarikaya Aydin, S.; Gültekin Subasi, B.; Erskine, E.; Gök, R.; Ibrahim, S. A.; Yilmaz, B.; Özogul, F.; Capanoglu, E. Additional advances related to the health benefits associated with kombucha consumption. Critical reviews in food science and nutrition 2023, 1–18. https://doi.org/10.1080/10408398.2022.2163373

Gök, R.; Selhorst, P.; Kiene, M.; Noske, T.; Ziegler, M.; Fischer, U.; Winterhalter, P. Target-Guided Isolation of Progenitors of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) from Riesling Wine by High-Performance Countercurrent Chromatography. Molecules 2022, 27 (17). https://doi.org/10.3390/molecules27175378

Ziegler, M.; Wegmann-Herr, P.; Schmarr, H.-G.; Gök, R.; Winterhalter, P.; Fischer, U. Impact of Rootstock, Clonal Selection, and Berry Size of Vitis vinifera sp. Riesling on the Formation of TDN, Vitispiranes, and Other Volatile Compounds. Journal of agricultural and food chemistry 2020, 68 (12), 3834–3849. https://doi.org/10.1021/acs.jafc.0c00049

Philipp, C.; Gök, R.; Sari, S.; Regner, F.; Eder, R.; Winterhalter, P. Das Potential österreichischer Weine zur Bildung der Petrolnote - The potential of Austrian wines for the formation of the petrol note (kerosene off-flavor). Mitteilungen Klosterneuburg 2020, 70 (3), 198–218.

Ziegler, M.; Gök, R.; Bechtloff, P.; Winterhalter, P.; Schmarr, H.-G.; Fischer, U. Impact of matrix variables and expertise of panelists on sensory thresholds of 1,1,6-trimethyl-1,2-dihydronaphthalene known as petrol off-flavor compound in Riesling wines. Food Quality and Preference 2019, 78, 103735. https://doi.org/10.1016/j.foodqual.2019.103735

Gök, R.; Bechtloff, P.; Ziegler, M.; Schmarr, H.-G.; Fischer, U.; Winterhalter, P. Synthesis of Deuterium-Labeled 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and Quantitative Determination of TDN and Isomeric Vitispiranes in Riesling Wines by a Stable-Isotope-Dilution Assay. Journal of agricultural and food chemistry 2019, 67 (22), 6414–6422. https://doi.org/10.1021/acs.jafc.9b01428

Pino, J. A.; Winterhalter, P.; Gök, R.; González, J. C. Characterisation of aroma-active compounds in commercial aged rums. Acta Alimentaria 2017, 46 (1), 69–75. https://doi.org/10.1556/066.2017.46.1.9

Gök, R. Einfluss von Hefen auf die glykosidisch gebundenen Aromavorstufen und Untersuchungen zur Vermeidung der TDN-Fehlnote in Riesling; Ph.D. Thesis, Technische Universität Braunschweig: Braunschweig, 2015. ISBN 9783843923811

Pino, J. A.; Tolle, S.; Gök, R.; Winterhalter, P. Characterisation of odour-active compounds in aged rum. Food chemistry 2012, 132 (3), 1436–1441. https://doi.org/10.1016/j.foodchem.2011.11.13

Dr. Recep Gök

Senior Scientist

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