Lehrveranstaltung: Molekulare Sensorik (1508-201)

Personen:

• Dr. Yanyan Zhang (verantwortlich)

Lehrform:

Vorlesung

SWS:

2

Inhalt:

• Introduction to flavor chemistry
• Mechanisms of sensor perception
• Physiology of the odor and taste
• Flavor sensation & flavor release
• Practical sensory examinations (threshold test, triangle test)
• Analytical equipment in the flavor analysis (GC-MS-O, PTR-MS)

Literatur:

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.

Veranstaltungsort:

Hohenheim

Modul:

• 1508-200 Molekulare Sensorik (Pflicht)