The analytical techniques necessary to characterize the volatile component of the various food matrice (8 h)
8 hours (1 CFU) (Drug innovation) The course will be focused on the analytical techniques necessary to characterize the volatile component of the various food matrices. Using an appropriate technique is essential in understanding the impact that food processing has on the final product, in particular on the volatile component. The techniques for analyzing the aroma of foods such as extraction, identification and quantification methods will also be described in depth. Gas chromatography-olfactometry will also be treated in relation to its principles and applications. At the same time, the course aims to provide the basis for understanding the main analytical technique for monitoring and characterizing the volatile profile of foods (gas chromatography). Other aspects will also be treated such as molecular sensory sciences (sensomics) and the detection of “powerful” odorant compounds in food by GC-MS-Olfactometry. The latter will be analyzed in detail for three fundamental aspects that concern it: a) dilution analysis (dilution analysis of the aromatic extract), b) time intensity method, c) detection frequency method
Other related courses
Innovative bioanalytical approaches to support the development of New Biological Entities (Protein, Antibodies, ADC
Practical aspects of ADME evaluation in drug discovery
