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30785 Flavour Analysis.
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Danish title: Teori og øvelser i aromaanalyse.
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| Type: L, Å, Language: EED |
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Credit points:
5 point |
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| | | Previous course: C3085 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: C3085 |
| Prerequisite: Fuldført 5.semester af levnedsmiddeluddannelsen eller C2317/C2319. |
| Recommended semester:
7th - 9th semester |
| Scope and form: Lectures, experimental exercises and projects. |
| Examination:
Evaluation of report and oral presentation
(
pass/fail
) |
| Contact person: |
Louise Stahnke, IBT, Building 221, Tel. +45 4525 2605
Jens Adler-Nissen, IBT, Building 221, Tel. +45 4525 2629 |
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| Aim: To give the students the theoretical and experimental basis for flavour analysis. |
| Contents: Principles for collection of aroma components (static and dynamic headspace sampling, destillation, extraction). Interaction between aroma components and the food matrix (selective adsorption, relative volatility, partition between the water and lipid phase). Theory and practise behind capillary GC. General and specific detectors (FID, MS and FTIR, among others). Treatment of output signals, chromatograms, artefacts. Aroma perception, GC-olfactometry (effluent sniffing). Chemometric analysis of data. |
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