The course has the aim to elucidate the chemistry of the flavour, by studying the molecules responsible for the flavour perception and coorelating the molecular structure to the aroma-taste properties.
Fundamentals in organic chemistry, analytical chemistry and food chemistry.
Course contents summary
- Flavour perception and evolutive meaning.
- Interactions between flavour molecules and receptors.
-Sweet molecules and structural requirement for sweetness perception
-Natural and artificial sweeteners.
- Bitter molecules and structural requirements for bitterness perception.
- Structure of Umami, Salty and Sour molecules.
- Non-taste perception in mouth: astringency, hot, refreshing.
- Aroma perception, feromons.
- Structural requirements ofodor active compounds, aroma value.
- Aroma molecules naturally present in food.
- Aroa molecuels generated by cooking, fermentation, processing.
- flavour profile of several foods: wine, cheese, coffee, tea, chocolate.
- food pairing according to active aroma molecules.
- Aroma substances and legislative issues.
- Artificial tongue and artificial nose.
Material prvided by the lecturer
For a deeper knolewdge
P. Cabras, A. Martelli, Chimica degli Alimenti, Ed. Piccin (PD)
Belitz, Grosch, Food Chemistry, Ed. Springer-Verlag
M. Marconi, D. Fajneer, G. Benevelli, G. Nicoli, Dentro al gusto, Ed. Edagricole