Aroma: the Chemistry behind Odour

NB: The first week (week 32) is for e-learning and reading, weeks 33 and 34 comprise teaching on campus, and the last week (week 35) is for report writing and the oral exam. 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.

Target group

Master

Course aim

Knowledge: - Understand the complexity of the chemical backgroud for odour - Understand the principles and methods being used to measure and interpret aroma - Know the commonly used techniques for aroma analysis - Know the basic sensory evaluation techniques - Know how results obtained through aroma analysis relate to sensory quality Skills: - Evaluate possibilities and limitations of aroma analysis for food quality analysis and the relation to sensory quality through multivariate statistics. - Treat GC-MS data using the most advanced techniques - Hands-on experience with aroma analysis and sensory analysis - Ability to apply sensory methodology and assess reliability of the obtained data