Lectures

		Outline
Syllabus Introduction		Definitions of Flavor Classification of food flavors Scope of flavor chemistry Objectives of flavor chemistry

Isolation & Separation		Objectives Prerequisites Apparatus Extraction and Concentration Fractionation

Identification by Spectrometric Methods		Introduction Ultraviolet Infrared NMR MS

Manufacture of food flavors		Natural versus Imitation Problems with natural Disadvantages of imitation Methods of synthesis

Chemistry of flavor precursors		Non Enzymatic Browning Streker Degredations

Chemistry of flavor precursors- Continued		Pyrazine formation Oxazoles Thiazoles Reactions of thiamin

Chemistry of flavor precursors- Continued		Lipid Oxidation

Chemistry of flavor precursors- Continued		Biogenesis

Dairy Products		Milk Oxidized Rancid Heated Microbiological Absorbed Sunlight Cheese

Meat Products		Introduction Microbiological flavors Isolation of beef flavor

PEF of Orange Juice

Interactions of flavors with foods		Physical and chemical stability Interactions of carbohydrates with flavors Interactions of proteins wtij flavors

Interactions with packaging		Package materials Sorption of flavors

Interactions with solvents		Cherry flavor Acetal formation


Flavor Chemistry 820