After successful completion of the course, students are able to name flavor and aroma compounds and understand the basics of olfactometric detection. They also know about sensoric and instrum,ental methods of analysis for odorous substances and are able to propose which method is most suitable for a particular purpose or application.

A short introduction to the chemistry of flavors and aromas. Presentation and discussion of modern sensoric and analytical chemical techniques (chromatographic and non-chromatographic) for the characterization of flavors and aromas. This includes, among others, hyphenated techniques, chromatography-olfactometry, sample preparation techniques, electronic nose.

Lecture course held in English !

Lecture course with discussions with the audience and seminar-like interactive elements.

Course times wil be agreed upon in the preliminary meeting on 04.03.2020 !

Oral exam (discussion) on selected topics of the lecture course.

Handouts of the PPT-slides are available from the lecturer or as pdf download from the TUWEL course site.

G. Schwedt: Betörende Düfte, sinnliche Aromen; Wiley-VCH (2008) [in German]

Basic knowledge of (gas) chromatographic techniques is advantageous.