754353 Aroma of foods
- Type
- Lecture
- Semester hours
- 2
- Lecturer (assistant)
- Mayer, Helmut , Ulberth, Franz
- Organisation
- Offered in
- Sommersemester 2024
- Languages of instruction
- Deutsch
- Content
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According to the physiology of the sense of human smell, the following chapters dealt are with: principles of aroma production in vegetables and fruits - reaction aromas (heat treatment, roasting, irradiation, storage of foods and raw products - aroma effective compounds (alcohols, aldehydes, amines, carbonic acids, esters, lactones, phenols, sulphur and nitrogen compounds, terpenes) - flavour of selected foods (cheese, meat, vegetables, fruits, coffee, bread, chocolate, wine, destillates) - flavoured foods - biotechnology of flavours - analysis of flavours
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- Previous knowledge expected
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.
- Objective (expected results of study and acquired competences)
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After successful completion of the course, the students are able to describe the combined action of compounds, types of reaction and major reaction products, which contribute to a distinct aroma of food.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.