Syllabus and Outline
Flavor Chemistry of Foods and Beverages
VEN/FST 213
Spring 2018
3 units, 3-50 min lectures/discussion per week
Letter Grade Only
Instructors:
Dr. Susan E. Ebeler
Department of Viticulture & Enology
3148 RMI North/OR 150 Mrak
Phone: 530-752-7150
Email: seebeler@ucdavis.edu
Dr. Hildegarde Heymann
Department of Viticulture & Enology
2030 RMI Sensory Building
Phone: 530-754-4816
Email: hheymann@ucdavis.edu
Course Goals: To become familiar with basic principles of flavor chemistry, analysis, and formation in fresh and processed foods. To read and critically evaluate current flavor chemistry literature.
Prerequisites: Organic Chemistry (8B), VEN 123/L or FST103 or Equivalent or Permission of Instructors
Format: Lecture, Discussion, Student Presentations
Topical Outline:
Week 1—April 2-April 6
M Flavor Perception: Taste
W Flavor Perception: Odor
F Paper Discussion
Week 2—April 9-April 13
M Flavor Analysis: Discuss Jelen 2014
W Flavor Analysis: Discuss Schieberle & Molyneux, 2012
F Paper Discussion
Week 3—April 16-April 20
M Flavor Biogenesis in plants/fruits/vegs: Discuss Schwab et al., 2008
W Flavor Biogenesis in plants/fruits/vegs: Discuss Schwab et al., 2008
F Paper Discussion
Week 4—April 23-April 27
M Guest Lecture: “Systems Biology”, Dr. Dario Cantu, Department of Viticulture and Enology
W Flavor Chemistry of Specific Fruits—Student presentationsto choose from topics such as citrus (terpene flavors), apples/pears (ester flavors), peaches/raspberries (lactone flavors), etc.
F Paper Discussion
Week 5—April 30-May 4
M Flavor Changes/Chemistry during Processing: Maillard Rxn
W Flavor Chemistry of Specific Vegs and Spices—Student presentationsto choose from topics such as onions/garlic (sulfur flavors), cruciferous vegs (isothiocyanates), tomato/cucumber (lipoxygenase/lipid flavors), chile/peppers (capsaicin/pungent flavors), mints (terpenes), etc.
F Paper Discussion
Week 6—May 7-May 11
M Flavor Changes/Chemistry during Processing: Lipid Oxidation, Sulfur Compounds, Microbial processes, etc.
W Flavor Chemistry of Specific Processed Foods: Thermal Processing—Student presentationsto choose from topics such as cocoa, tea, coffee, bread, crackers, extruded products, meats/seafood, potatoes, nuts
F Paper Discussion
Week 7—May 14-May 18
M Chemistry of Flavor Release/Flavor Interactions
W Flavor Chemistry of Specific Processed Foods: Fermented Foods—Student presentationsto choose from topics such as wine, beer, cheese, yogurt
F GC-O Demo; Times to be arranged
Week 8—May 21-May 25
M Misc.: Packaging interactions, off-flavors, flavoring materials
W Student presentationsto choose from topics such as flavor release, flavor packaging interactions, chemistry/sensory correlations or other topics as approved by instructor
F Paper Discussion
Week 9—May 28-June 1
M Holiday—No Class
W Chemistry of Off-flavors/Taints—Student presentationsto choose from lipid oxidation/rancidity/staling, cork taint/TCA, light-struck flavor, sotolon, etc.
F Paper Discussion
Week 10—June 4- June 8
M TBD: Special Topics/Guest Lecture/Tour
W Paper Discussion
F The Future of Flavor Chemistry/Review/Course Summary
Final Exam: Monday, June 11, 2018, 6:00-8:00 pm
Grading: 30%–1 Oral Presentation of specific flavor chemistry topic, plus4 page written summary of presentation due at time of presentation
50%–Paper Discussions—graded on preparation, participation, and leading discussions as assigned
20%–1 written paper critique (no more than 4 pages) Due last day of class of quarter, June 8, 2018
Texts:
Reineccius, G. 2016. Flavor Chemistry and Technology (2ndEdition), Taylor and Francis Group, Boca Raton, 520 pp. (Recommended Text) (available on-line through UCD library: https://www.taylorfrancis.com/books/9780203485347
Heymann, H., and Ebeler, S. E. 2017. Sensory and Instrumental Evaluation of Alcoholic Beverages. Elsevier/Academic Press, Cambridge, MA, 265 pp. (Optional Text)
Current literature articles as assigned. Supplementary journal references will also be available on the course web site.
Available in Library:
Handbook of Flavor Characterization. Sensory Analysis, Chemistry, and Physiology, K. D. Deibler, J. Delwiche, Eds., Marcel Dekker, Inc., New York, 2004, 493 pp.
Aroma Active Compounds in Foods: Chemistry and Sensory Properties, ACS Symposium Series No. 794. G. R. Takeoka, M. Güntert, K.-H. Hengel, Eds., American Chemical Society, Washington DC, 2001, 289 pp.
Frontiers of Flavour Science, P. Schieberle and K.-H. Engel, Eds., Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, 2000, 602 pp.
Flavor Chemistry. Thirty Years of Progress. R. Teranishi, E. L. Wick, I. Hornstein, Eds., Kluwer, New York, 1998, 439 pp.
Flavor-Food Interactions. ACS Symposium Series #633. R. J. McGorrin, J. V. Leland, Eds., American Chemical Society, Washington DC, 1996, 235 pp.
Flavor Perception. A. J. Taylor, D. D. Roberts.,Eds., Oxford, UK, 2004. 283 pp.
Food and Packaging Interactions II. ACS Symposium Series #473. S. J. Risch, J. H. Hotchkiss, Eds., American Chemical Society, Washington DC, 1991, 262 pp.
Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet. A. Crozier, M. N. Clifford, H. Ashihara, Eds., Blackwell Publishing, Ames Iowa, 2006, 372 pp.
Lipid Oxidation– Second Edition, Edwin N. Frankel (University of California, USA), ISBN 0-9531949-8-1. April 2005, 486 pages, The OilyPress.
Antioxidants in Food and Biology: Facts and Fiction, Edwin N. Frankel (University of California, USA), ISBN-13: 978-0-9552512-0-7 (ISBN-10: 9552512-0-6). March 2007. 266 pages, The Oily Press.
Biotechnology of Natural Products. W. Schwab, B. M. Lange, M. Wüst, Editors. 2018. Springer, ISBN-978-3-319-67902-0 https://doi.org/10.1007/978-3-319-67903-7
Flavor: From Food to Behaviours, Wellbeing and Health. Etievant, P., Guichard, E., Salles, C., and Voilley, A, Editors. 2016. Elsevier, ISBN: 978-0-08-100295-7, https://www.sciencedirect.com/science/book/9780081002957
Multisensory Flavor Perception. From Fundamental Neuroscience through to the Marketplace. Piqueras-Fiszman, B. and Spence, C. 2016. Elsevier, ISBN: 978-0-08-100350-3. https://www.sciencedirect.com/science/book/9780081003503
Flavour Development, Analysis and Perception in Food and Beverages. Parker, J. K., Elmore, S., Methven, L., and José, M. 2015. Elsevier, ISBH: 978-1-78242-103-0. https://www.sciencedirect.com/science/book/9781782421030
Flavour Science. Proceedings from XIII Weurman Flavour Research Symposium. 2014. Elsevier, ISBN: 978-0-12-398549-1. https://www.sciencedirect.com/science/book/9780123985491#ancp7
Food Flavors: Chemical, Sensory and Technological Properties. Jelen, H. 2011. CRC Press, Boca Raton. https://www.taylorfrancis.com/books/9781439814925
Flavour: From Food to Perception. Guichard, E., Salles, C., Morzel, Le Bon, A.-M. (Editors). 2017. Wiley and Sons, Oxford, UK.ISBN: 9781118929414. https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118929384