The student will gain applying knowledge and understanding about the physiological and molecular mechanisms of flavour perception and about the formation of related compounds.
Fundamentals in organic chemistry, analytical chemistry and food chemistry.
- 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 provided 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
A number of case studies will be illustrated, with a particular attention to traditional foods; this will allow the student to develop making judgements and communication skills.
Discussion of a case-study of choice.