Course: Molecular Sensory (1508-202)

Persons:

• Dr. Yanyan Zhang (verantwortlich)

Type of Course:

practical

In-Class Hours Per Week:

3

Contents:

The students will practise and review the knowledge that they learned from the lecture:

• Be familiar with typical odor, taste, and stimulus (e.g., metallic, almond-like, bitter, sour, astringency, cooling et al)
• Interaction of orthonasal and retronasal
• Determination of taste / odor threshold
• Sensory analyses (triangle test, Duo-Trio-test, & descriptive test)
• Aroma analysis by GC-MS-O

Literature:

Kemp, S.E., Hollowood,T., Hort, J.: Sensory evaluation: A practical handbook. John Wiley & Sons, 2009
Bi, J.: Sensory discrimination tests and measurements: Sensometrics in sensory evaluation. John Wiley & Sons, 2015
Belitz, H.D., Grosch, W., Schieberle, P.: Food Chemistry. Springer, 2009.

Location:

Hohenheim

Module:

• 1508-200 Molecular Sensory (compulsory)