NSCPHD1061 Aroma components in food

Volume 2013/2014
Education
PhD education
Content
The course gives an understanding of the role of aroma components in foods, and a thorough review of techniques for sampling and analysis of aroma compounds.

Most - but not all - of the following will be included:

Instrumental (GC, MS, GC-O, multi-dimensional GC)
Sampling of aroma (Static and dynamic headspace sampling, SPME, extraction, distillation)
Quantification a.o. (standard curves, internal standard, multiple headspace extraction, detection limits, signal/noise, retention index, retention time locking, stable isotope dilution assay...)
Identification of most important components
Flavour release
PTR-MS
Adulteration
Data treatment (multivariate techniques (PCA, PLS, PARAFAC), warping, relevant software
Theories of olfaction
Occurrence, formation pathways, sensory quality of aroma compounds
Learning Outcome
The aim of the course is to give an understanding of the role of aroma components in foods and how they are measured.
Literature
Selected scientific papers and chapters from textbooks
Preparation, before the course:
Read course material/compendium. Bring one sample related to you project to be analysed during the course. Prepare: presentation of your own PhD project + one given subject.

5 days in Copenhagen:
9-16: Lectures, colloquia, exercises
Some evenings: data analysis, preparation

Report writing after course
  • Category
  • Hours
  • Colloquia
  • 8
  • Lectures
  • 25
  • Preparation
  • 50
  • Project work
  • 35
  • Theory exercises
  • 7
  • Total
  • 125
Credit
5 ECTS
Type of assessment
Written assignment
The report should describe the results obtained by the analysis of the participant's own sample during the course, describe related theory, alternative sampling methods etc.
Marking scale
passed/not passed
Censorship form
No external censorship
Exam period
Written report should be delivered 3 weeks after the course
Re-exam
After agreement with course responsible.