151.027 Flavor Analysis

2024S, VO, 1.0h, 1.5EC


  • Semester hours: 1.0
  • Credits: 1.5
  • Type: VO Lecture
  • Format: Presence

Learning outcomes

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.

Subject of course

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 !

Teaching methods

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

Mode of examination


Additional information

The exact dates of the lecture course will be agreed in the pre-dicsussion meeting on 06.03.20264. It is suggested to have the course in blocked format an three half days (morning or afternoon) during one week.



Course dates

Wed09:00 - 10:0006.03.2024Seminarraum Lehar 02 Pre-discussion

Examination modalities

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

Course registration

Begin End Deregistration end
30.01.2024 00:00 27.06.2024 23:59 27.06.2024 23:59


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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]

Previous knowledge

Basic knowledge of (gas) chromatographic techniques is advantageous.