FSN 693—Flavor Chemistry
Course Description
This class introduces the chemistry related to flavor compounds and its precursors in food systems with emphasis in seafoods. Definition of flavor, requirements for odor activity, mechanism of odor interaction in the human olfactory system and analytical methods in flavor chemistry will be discussed. The significance of flavor precursors in food systems, including thermally generated flavors and enzyme-produced flavors will also be addressed. In addition, recent advances in the biotechnology of flavoring compounds and the importance of flavor authenticity and availability of methods to verify possible adulterations will be presented. Special interest will be given to the study of flavors in aquatic food products, encompassing odorant classes and their impact in the aroma and taste of crustaceans, fish, shellfish and freshwater fish. A thorough overview of the technology and mechanisms of detection of sensors used in electronic nose devices will also be provided.