| |
| Previous course: C3085/30785/30786 |
| Offered by:
Department of Applied Chemistry
(IFAK) |
| Prerequisite: 30771 og 30772/23117/24001/91531/03 06 11 |
| Recommended semester:
5-9th semester |
| Scope and form: Lectures and experimental exercises and small projects. |
| Examination:
Evaluation of report and oral presentation
(
godkendt/ikke godkendt) |
| Remarks: The course is aimed at all students, who wants to get a better knowledge on methodologies of aroma analysis, aroma compounds and other volatile components in food and non food - matrices. |
| Contact person: |
Marianne Kemner, IFAK, Building 378, Tel. +45 4525 5507
Louise Stahnke, IBT, Building 221, Tel. +45 4525 2605
Michael Agerlin Petersen, MLI/KVL, tlf. 3528 3243, BE |
|
| Aim: Knowledge on the basic instrumental aroma analysis in theory and practice, origin of aroma components, and their reactions in a product. |
| Contents: Theoretical and practical principles of static and dynamic head-space sampling, destillation and extraction. Interaction between aroma components and the food matrix (selective adsorption, relative volatility, distribution between a water - and lipid phase). Theory and practices in capillary-GC, internal standard and Kovats indices. Detectors like FID and MS. Statistical design and treatment of detector signal. Relation between metabolic and chemical reactions and aroma formation. Aromaperception and effluent sniffing. Statistical data handling. |
