Learning outcomes of the course unit
The course, through lectures, aims to provide students with knowledge on the structure and properties either chemical or sensorial of ipids, carbohydrates and amino acids. Will be considered the most important chemical reactions, in order to change the color and flavor, which occur during cooking and processing technology.
Course contents summary
Color. Molecular basis of color. Structure-color relationship, chlorophyll color and stability to the cooking, natural and artificial dyes, enzymatic browning and ways to prevent enzymatic browning, meat color and its transformation, muscle composition dependence and dependence on additives.
Lipids. Structure and properties of triglyceride, hydrolysis, hydrogenation, radical reactions with oxygen, chemical changes during frying, modulation of lipid peroxidation and influence on sensory properties.
Carbohydrates. Structure, chemistry of caramelization. Relationships between structure and sensory properties
Amino acids and proteins. Structure and properties of amino acids, protein structure, non-covalent interactions underlying the process of protein folding, denaturation temperature, influence of cooking on actin, myosin and collagen, denaturation with ionic strength and pH. Different methods of cooking, depending on the composition of meat and fish.
Maillard reaction and its main products. Control of the Maillard reaction to obtain desired sensory and chromatic properties.
Molecular evaluation of the quality. Food safety, authenticity and taste qualities.
HervÃ This , Malcolm DeBevoise :Mlecular Gastronomy: Exploring the Science of Flavor
Assessment methods and criteria