Flavor Chemistry and Analysis

Flavor is an important quality index of food flavor chemistry, as a science that reveals the principles of the composition, chemical characteristics and flavor intensity of food flavor compounds, has been a hot topic in the field of food science. This course focuses on the research field of food flavor chemistry including the extraction and separation of flavor compounds, the analysis and identification of key flavor active compounds, the formation mechanism of flavor compounds and the typical food flavor, etc. and focuses on the cultivation of students' practice and hands-on ability. Through the study of this course, students can master the theoretical basis of food flavor and its analysis, and master some experimental skills.