Learning outcomes of the course unit
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.
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
Assessment methods and criteria
Written and Oral Examination