Introduction to Aroma Research

Research in the flavour field - present situation and trends. Human perception of odour and taste. Atributes contributing to flavour sensation. Terminology. Aroma and flavour: the consumer's point of view. Development of aroma research. Aroma analysis. Sensory analysis. Chromatographic analysis. Spectrometric identification. Food aroma components. Ocurrence in food and beverages. Relationship between sensory and instrumental data. General problems in aroma research. Chemistry and biochemistry of aroma formation. Interlation between practical aroma problems. Nutrional aspects of food flavour. future aspects. Time table about the history of production, processing and consumption of aroma-rich foods.