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EPTES - Sensory & Chemical Analysis of Flavours Services
isolation, quantification, and characterization of key aroma compounds. In general, the quantity of volatile compounds in foods is extremely low, and only a limited number of these volatiles are important for aroma. This makes analysis and identification of flavours difficult due to stability, the formation of artefacts or, for example, when they are present at very low concentration but contribute considerably to the aroma. Consequently, aroma analysis requires a delicate and gentle procedure and should be carried out stepwise. Indeed, conventional extraction methods such as Soxhlet, SFE, etc. are not suitable and often gives incorrect values. This course aims to provide participants with the necessary knowledge in flavour analyses and to help them develop their analytical laboratory skills in the field of flavours composition in foods, enhancement of flavour profiles, identification of off-flavors and flavour discovery in general.
The training is based on 6 main modules that take place over the course of 10-15 days.
The Sensory Chemical Analysis of Flavours training has been designed to provide participants with an advanced methodology and the essential knowledge for the isolation, quantification, and characterization of key aroma compounds in a given food. The participants will learn the important practical parts of a methodology including volatile compounds isolation, screening method, structure elucidation, quantification and calculation of aroma value.
The training combines practical and theoretical sessions which will help the participants to understand the various steps involved. By the end of the course, participants will be able to reproduce the methodology in-house which can be applied to most type of foods (meat, dairy products, coffee, tea, fruits, beer, wine, plant-based food, etc.)
Researchers, food scientists, lab technicians, master and PhD students, lab managers, or any laboratory qualified scientist from academia or the industry interested to learn the essential methodology for the sensory and chemical analysis of aroma in food.
The objective of the Sensory Chemical Analysis of Flavours course is to provide participants with most pertinent tools and show them step by step the essential parts of the procedure for aroma analysis. In addition, it will strengthen their analytical skills through learning practical methods in:
- Aroma isolation technics
- Key odorants, aroma profile and their sensory properties
- Elucidation and characterization of aroma and their structures
- Identification of off-flavours and aroma defect
- Learn how to perform flavours recombination and simulation
- Many important aspects and new approaches in analysis
- Volatiles Isolation & Extraction techniques
- Aroma Screening: AEDA (Aroma Extract Dilution Analysis)
- Aroma Identification : Odor, RI
- Quantification : Isotopic Dilution Analysis (Assays)
- Odor Activity Value
- Odor recognition and building a sensory panel