FD6001 - BIOLOGY AND CHEMISTRY OF FOOD FLAVOURS (Syllabus) 2013-regulation Anna University

FD6001 - BIOLOGY AND CHEMISTRY OF FOOD FLAVOURS (Syllabus) 2013-regulation Anna University

FD6001 BIOLOGY AND CHEMISTRY OF FOOD FLAVOURS  LPTC
3003

UNIT I INTRODUCTION 9
Problems in flavour research – classification of food flavours; chemical compounds responsible for flavour.

UNIT II FLAVOUR COMPOUNDS 9
Chemical compound classes and their flavour responses; flavour development during biogenesis, flavour development during food processing; use of biotechnology to develop flavours.


UNIT III THE CHEMICAL SENSES 9
Anatomy of the chemical senses; neural development of the chemical senses; receptor mechanisms, neural coding; the control of eating.

UNIT IV FLAVOUR ANALYSIS 9
Subjective versus Objective methods of analysis; psychophysics and sensory evaluation; Instrumental analysis; sample handling and artifacts; data handling

UNIT V TEACHING FLAVOUR CONCEPTS 9
Problem based learning; tongue and nose; Onion-Beverage-Maillard reaction-Thio- stench

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Fisher, Carolyn and Thomas R. Scott. “Food Flavours : Biology and Chemistry”. The Royal Society of Chemistry, 1997.
2. Heath, H.B. and G. Reineccius. “ Flavor Chemistry and Technology”. CBS Publishers, 1996.
3. Reineccius, Gary. “Flavor Chemistry and Technology”. 2nd Edition, Taylor & Francis, 2006.
4. Shahidi, Fereidoon and Chi-Tang Ho. “Flavor Chemistry of Ethnic Foods”. Kluwer Academic / Plenum, 1999.
5. Ashurst, Philip R. “Food Flavorings”. 3rd Edition, Aspen Publications, 1999.

REFERENCES
1. Hofmann, Thomas. “Challenges in Taste Chemistry and Biology”. American Chemical Society Publications, 2004.
2. Charalambous, G. “Food Flavors: Generation, Analysis and Process Influence”. Elsevier, 1995.
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