NFOK16002U Aroma - the Chemistry behind Odour
MSc Programme in Food Innovation and Health
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? 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 heat treatment affect the aroma of a product? How does extended storage affect the aroma of a product?
- 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
- 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
- Cooperate with fellow students in a project team, including planning, excecuting and reporting experiments.
- Reflect on working in teams.
- Reflect on the role of aroma and sensory properties in quality of food
A compendium will be available before the course
- 7,5 ECTS
- Type of assessment
- Oral examination, 15 minWritten assignmentThe exam consists of two parts: the oral exam (no preparation time, no aids allowed) counts 50% towards the final grade, and the written team report delivered approx. one week after course counts 50%. The final grade will be submitted after the written report has been evaluated. Both parts must be passed in order for the student to pass the exam. The questions for the oral exam will be provided in the first week of the course.
- Exam registration requirements
Laboratory work carried out in teams, presentations given at colloquia
- Without aids
No aids allowed for the oral exam.
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
If exam requirements have not been met prior to the reexamination, students must retake the course
Criteria for exam assesment
Cf. Learning Outcomes
- Theory exercises
- Project work