Physiology and practice of sensory analysis

Course: Study of gustation and olfaction (reception and transmission of messages, coding of information, psychophysiological importance), notions of sensory analysis.

Practical work: Learning of referents used in perfumery and aromatics. Description, comparison, memorization, determination of recognition thresholds, application of the notion of olfactory power and volatility to the search for agreements.

Hourly volumes* :

CM : 12h

TP : 8h

To know the basics of the physiology of olfactory and gustatory perception and to apply them to the sensory analysis of important molecules in Perfumery and Aromatics

Assessment of knowledge: 60% Final test (2 sessions), 40% Practical work

study of gustation and olfaction