Lehrveranstaltung: Advanced Flavor Chemistry (1508-411)

Personen:

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

Lehrform:

Vorlesung mit Übung

SWS:

5

Inhalt:

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

Literatur:

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

Veranstaltungsort:

Hohenheim

Modul:

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