| Type: | Open University
Language: English |
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Previous course: C3085/30785/30786
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Prerequisite: 30771 og 30772/23117/24001/91531/03 06 11
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Recommended semester: 5th - 9th semester
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Scope and form: Lectures and experimental exercises and small projects.
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Examination: Evaluation of report and oral presentation (Pass/fail)
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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.
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Department: Department of Applied Chemistry
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Aim: Knowledge on the basic instrumental aroma analysis in theory and practice, origin of aroma components, and their reactions in a product.
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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.
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