| Recommended semester: 7th - 9th semester (civil), 6th or 7th semester (diplom) |
| Scope and form: Lectures and experimental exercises /small projects. |
| Evaluation: Oral presentation and approval of reports
|
| Examination: Pass/fail |
| Previous course: 91569 |
| Prerequisites: 27712 / 27021 / 27731 / 27931 / 03 06 11 (KVL) |
| Participant limitation: Min. 12 Max. 24 |
| Aim: Intrumental analysis of volatile and non-volatile flavours and their formation in food and non-food products. |
Contents: Properties of flavour components and their interaction with matrices. Sampling methods, principles in chromatographic separation and detection of volatile and non-volatile compounds. Flavour profiles of products.
The laboratory experiments include sampling techniques, and principles of chromatographic separation and detection. Data handling and statistical analysis. |
| Remarks: This course is aimed at all students interested in instrumental analysis of flavours. |
Contact: Marianne Kemner, building 378, (+45) 4525 5492, marianne.kemner@biocentrum.dtu.dk
Louise Heller Stahnke, building 221, (+45) 4525 2605, louise.stahnke@biocentrum.dtu.dk
og Michael A. Petersen, MLI/KVL, tlf. 35283243 e-mail: map@kvl.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: Aroma, Odour, Flavour, Chromatography |
| Updated: 18-04-2001 |
