cod. 18418

Academic year 2015/16
3° year of course - Second semester
Academic discipline
Chimica organica (CHIM/06)
A scelta dello studente
Type of training activity
Student's choice
21 hours
of face-to-face activities
3 credits
course unit
in - - -

Learning objectives

The student will gain applying knowledge and understanding about the physiological and molecular mechanisms of flavour perception and about the formation of related compounds.


Fundamentals in organic chemistry, analytical chemistry and food chemistry.

Course unit content

- 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.

Full programme

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Material provided 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

Teaching methods

A number of case studies will be illustrated, with a particular attention to traditional foods; this will allow the student to develop making judgements and communication skills.

Assessment methods and criteria

Discussion of a case-study of choice.

Other information

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