NSCPHD1002 Aroma components in food

Volume 2015/2016

PhD education



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The course provides an understanding of the role of aroma components in foods, and a thorough review of techniques for sampling and analysis of aroma compounds.

Different techniques for sampling aroma compounds, analysis by GC-MS and GC-olfactometry is included. Correlation between instrumental aroma analysis and sensory analysis, as well as formation of aroma compounds can be included.


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

  • Sampling techniques

  • GC-MS analysis

  • Multidimensional GC

  • Identification of components

  • Flavour release

  • Data processing

  • 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.

Selected scientific papers and chapters from textbooks.

PhD students or post docs interested in the course should either work on aroma components (or other volatiles) or plan to include this in their future work. Each participant should provide the title of the project in which they want to include aroma component analysis.
The course consists of lectures and colloquia where students and teachers give presentations to be discussed in plenum. Theoretical exercises are included, and a small project is carried out based on the analysis of one sample brought by each student.
  • Category
  • Hours
  • Colloquia
  • 8
  • Lectures
  • 25
  • Preparation
  • 50
  • Project work
  • 35
  • Theory exercises
  • 7
  • Total
  • 125
Type of assessment
Written assignment
Evaluation of written project report (passed/not passed). Report must be delivered 3 weeks after the end of the course.
All aids allowed
Marking scale
passed/not passed
Censorship form
No external censorship
Exam period

Report must be delivered 3 weeks after the end of the course.


After agreement with course responsible.