Course: Advanced Flavor Chemistry (1508-411)

Persons:

• Dr. Yanyan Zhang (verantwortlich)
• Dr. Martin Spraul (begleitend)

Type of Course:

lecture with exercise

In-Class Hours Per Week:

5

Contents:

Lecture:
Basic information on flavor property, individual aroma compounds and corresponding non-enzymatic or enzymatic pathways, flavor biotechnology, principles of analytical instruments involved in aroma analysis, sources of off-flavor compounds in raw materials, food processing and storage.

Lab exercise:
Perceiving and distinguishing the different odorants by sniffin sticks & Gas chromatography-olfactometry (GC-O) & data analysis of MS fragmentation & semi-quantification of odourants & bioflavor generation by submerged cultivation of edible basidiomycetes

Literature:

Belitz, H.D., Grosch, W. Schieberle, P.: Food Chemistry. Springer, 2009
Berger, R.G.: Flavours and Fragrances. Springer, 2007

Location:

Hohenheim

Module:

• 1508-410 Advanced Flavor Chemistry ()
• 1508-410 Advanced Flavor Chemistry (compulsory)