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Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

TASTE MOLECULES
cod. 18418

Academic year 2010/11
2° year of course - Second semester
Professor
Academic discipline
Chimica organica (CHIM/06)
Field
Discipline chimiche
Type of training activity
Basic
24 hours
of face-to-face activities
3 credits
hub: PARMA
course unit
in ITALIAN
lectures timetable unavailable
exam calls

Integrated course unit module: SENSORIAL PROPERTIES OF FOOD

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Learning objectives

Let the sutdent gain knoledge of:
- molecular basis of flavor perception.
- correlations between molecules present in food and their sensorial properties

Prerequisites

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Course unit content

-5 basic flavors.
- Flavor receptors and molecular recognition.
- Molecules which interact with GPCR receptors: chemical structures of sweet, bitter and umami molecules.
- Proton and cationic pumps: salt and acidic molecules.
- Chemical structures of compounds responsible of spicy and refreshing perceptions.
- Flavor interactions.
- Aroma receptors and molecular recognition.
- Aroma quality and intensity, threshold value, aroma value.
- Correlation between structure and olfactory activity.
- Primary and secondary aroma and correlated structures.
- Aroma predictability according to correlated chemical structures.
- Food combination according to aroma molecular profiles.
- Molecular characterization of flavor profile of several foods (wine, cheese).

Full programme

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Bibliography

M. Marconi et al. Dentro al gusto, Edagricole 2007.

Teaching methods

Class lectures

Assessment methods and criteria

Written test

Other information

- - -