Food Aroma

Total Hours in Course120

Number of hours for lectures16

Number of hours for seminars and practical classes6

Number of hours for laboratory classes10

Independent study hours76

Date of course confirmation28.11.2023

Responsible UnitInstitute of Food

Course developers

Pārtikas institūts

Mārtiņš Šabovics

Dr. sc. ing.

Pārtikas institūts

Zanda Krūma

Dr. sc. ing.

Replaced course

PārZ5025 [GPAR5025] Food Aroma

Course abstract

Master's students acquire knowledge about the classification, influence and importance of aroma substances. Gain knowledge about most important analytical methods in the extraction and identification of aroma-forming substances. Get acquainted with aromatic substances in herbs, fruits, vegetables, cereals, milk, meat and fish products. Acquires the skills to evaluate the changes in aromatic substances under the influence of various technological processes (freezing, drying, fermentation, baking), as well as the latest research on aromatic substances available in the scientific database.

Learning outcomes and their assessment

1. Knowledges about the classification, formation, importance of food aroma substances, the most important analytical methods - 1st test, practical work
2. Knowledges about the most important flavoring substances of food products and their changes during technological processes - 2nd test, practical work
3. Able to analyze and explain the methods of identifying flavoring substances and interpret their results - practical work.
4. Able to analyze the formation of flavoring substances in various food products - laboratory works.
5. Able to evaluate and analyze the changes in the aroma of food products under the influence of various factors and is able to choose appropriate technological processes for improving the aroma of food products - independent work

Course Content(Calendar)

In full-time studies:
1. Aroma substances in food, their characteristics. Flavoring agents, their uses. Release of aroma from food products, factors affecting it. Off-flavours, their formation (Lecture – 2)
2. Characteristics of the extraction, analysis and identification methods of aroma-forming substances. Olfactometry (Lecture – 2; practical work – 2).
3. Aroma substances in spices and herbs, their formation and properties. Essential oils, hydrosols, their extraction methods and application in food. (Lecture – 2; practical work – 1; laboratory work – 3)
4. Aromatic substances in fruits and vegetables and changes in processing . (Lecture – 2; laboratory work – 2)
5. Formation of aroma in alcohol fermentation processes in the preparation of beer, wine and cider and changes during storage (Lecture – 2; practical works – 1; laboratory works – 3)
6. Aroma substances in grains and their changes during the dough fermentation process. Characterization of flavoring substances formed in the bread baking process (Lecture – 2; laboratory works – 3)
7. Aroma substances in dairy products, their changes as a result of fermentation processes Flavoring substances in the cheese making and ripening process (Lecture – 2; laboratory works – 3)
8. Aroma substances in meat and fish products and their changes in the influence of the fermentation process (Lecture – 2; laboratory works – 2)
9. The latest research on flavoring substances in food (overview of publications published in the databases of the last years) (practical works – 2).

Requirements for awarding credit points

Completed all practical work and laboratory works, successfully passed two tests, developed and presented an independent work

Description of the organization and tasks of students’ independent work

For the development of the independent work, students choose a product for which they will analyze the changes under the influence of the technological process. Initially, a theoretical study is carried out by evaluating the latest scientific literature, then the choice of analytical methods is made, and the development of the experimental part by analyzing aromatic substances using a gas chromatograph and, depending on the selected product and the need, also using other analytical or sensory research methods. At the end, a written work is developed, which is submitted as well as presented.

Criteria for Evaluating Learning Outcomes

The evaluation of the study course exam is calculated as the arithmetic average taking into account 3 evaluations: evaluations of two tests, and the quality and presentation of the independent work (answers to questions)
The evaluation of the independent work consists of the written part 70%; and its presentation 30%)

Compulsory reading

Belitz, H.D., Grosch, W. and Schieberle, P. (2009) Food Chemistry. 4th Edition, Springer-Verlag, Berlin, 1070 p
Essential Oils in Food Processing: Chemistry, Safety and Applications (2018). Editor(s): Hashemi S.M., Khaneghah A.M., Anderson de Souza S.A. John Wiley & Sons Ltd., 373 p.
Flavour in food. (2006) Edited by Andrée Voilley and Patrick Etiévant. Cambridge: Woodhead Publishing; Boca Raton ; CRC Press, 451 p.

Periodicals and other sources

Publikāciju datubāzes, kā Web of Science, Scopus, Sciencedirect. Nozīmīgākie žurnāli, kur publicēti pētījumi par pārtikas aromātiem:
1. Food Chemistry. Published by Elsevier. ISSN: 0308-8146. Pilnas publikācijas Science Direct datubāzē.
2. LWT - Food Science and Technology. Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127. Pilnas publikācijas Science Direct datubāzē.
3. Phytochemistry. Published by Elsevier Science. ISSN 0031-9422.

Notes

Food Science, Master study programme

Atsauksmes