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
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 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.
Assessment methods and criteria
Discussion of a case-study of choice.
Modalità di verifica
Discussione di un caso-studio scelto dallo studente.