25 August 2017
Aroma - the chemistry behind odour
The course describes the role of aroma components in foods, and gives a thorough review of techniques for sampling and analysis of aroma. The relationship between the aroma profile and the sensory quality of a product is an important issue of the course, and includes working with the complexity of the chemical background for odour impressions. The use of multivariate techniques - chemometrics - to relate aroma analysis to sensory quality is an integrated part of the course. The course will aim to enable the students to answer questions like: Why do low alcoholic beers taste different? Why does addition of milk change the aroma of coffee dramaticallky? What is the reason for the huge quality change when juice is made from concentrate? Can aroma analyses be used to make a perfect copy - of e.g. Coca Cola? Can the choice of frying oil affect the aroma of the fried product? How does the choice of starter culture affect the aroma of wine? How does heat treatment affect the aroma of a product? How does extended storage affect the aroma of a product?
DKK 6375: Guiding price for EU/EEA citizens. For additional information about the final price, please contact the department that offers the course in question.