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Flavor Chemistry 820

General Objectives. Roles of flavor chemistry in food quality, food products development and flavor research Chemical structures and formation of flavor compoundsOrganic, bio, and analytical chemistries involved in flavor research Effects of processing, packaging and storage conditions on the

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Flavor Chemistry 820

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    1. Flavor Chemistry 820 The Ohio State University Food Science and Technology Instructor : Professor David B. Min

    2. General Objectives Roles of flavor chemistry in food quality, food products development and flavor research Chemical structures and formation of flavor compounds Organic, bio, and analytical chemistries involved in flavor research Effects of processing, packaging and storage conditions on the flavor quality and stability of foods Current research related to flavor.

    3. Upon completion of this course, students should be able to:

    5. Evaluation

    6. 1. Introduction

    7. 2. Isolation and Separation of Flavor Compounds

    8. 3. Identification of Flavor Compounds by Spectrometric Methods

    9. 4. Manufacture of Food Flavor

    10. 5. Chemistry of Flavor Precursors

    11. 6. Flavor Chemistry of Dairy Products

    12. 7. Flavor Chemistry of Meat

    13. 8. Interaction of Flavor Compounds with Food Compounds

    14. 9. Interactions between Packaging and Flavor Compounds

    15. 10. Favor Compounds and Solvent Interaction

    17. Introduction

    19. Scope of Flavor Chemistry

    20. Almond: Benzoaldehyde

    21. Vanilla: 4-Hydroxy-3-methoxy-benzolaldehyde

    22. Reversion Rancid Flavor of Soybean Oil: 2-Pentylfuran and 2-Pentenylfuran

    23. Flavor of Foods

    24. Gas chromatogram of Orange Juice Flavor

    25. Precursors of Flavor Compounds

    26. 2-Pentenylfurans in Beany Soybean Oil

    27. Mass Spectrum of 2-Pentenylfuran

    28. 1) Non-enzymatic reaction

    30. Mechanisms for Flavor Compounds Formation and Precursors in Foods

    31. Model Studies

    33. Relationship between Physical Properties of Compound and Flavor

    35. Effect of Medium on the Vapor Compositions of Flavor Compounds

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