Flavor and Fragrance Chemistry
FLAVOR AND FRAGRANCE CHEMISTRY
Credit: 3 credits
This course is an introduction to aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and approaches for the production of the respective chemical compounds will be discussed. Another section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, will be outlined. Consumer trends, legal and safety aspects will also be discussed. Novel renewable resources are sourced from biotechnology; enzymes, for example, bio-transform cheap substrates to produce flavours de novo
CO1 Explain fundamental process formation and formulation fragrance from plants.
CO2 Propose extraction, analysis and application of fragrance based on essential oil.
CO3 Seek information on the contemporary fragrance industries and technology independently.