Learning outcomes of the course unit
Let the sutdent gain knoledge of:
- molecular basis of flavor perception.
- correlations between molecules present in food and their sensorial properties
Course contents summary
-5 basic flavors.
- Flavor receptors and molecular recognition.
- Molecules which interact with GPCR receptors: chemical structures of sweet, bitter and umami molecules.
- Proton and cationic pumps: salt and acidic molecules.
- Chemical structures of compounds responsible of spicy and refreshing perceptions.
- Flavor interactions.
- Aroma receptors and molecular recognition.
- Aroma quality and intensity, threshold value, aroma value.
- Correlation between structure and olfactory activity.
- Primary and secondary aroma and correlated structures.
- Aroma predictability according to correlated chemical structures.
- Food combination according to aroma molecular profiles.
- Molecular characterization of flavor profile of several foods (wine, cheese).
M. Marconi et al. Dentro al gusto, Edagricole 2007.
Assessment methods and criteria