Level of study
BAC +5
ECTS
2 credits
Component
Faculty of Science
Description
This teaching unit presents the aroma compounds of tropical and subtropical fruits as well as the specific stabilization and transformation technologies of this sector. The impact of these processes will be studied in detail. In particular, non-enzymatic thermal degradation processes will be addressed.
Hourly volumes* :
CM : 9h
Field : 10h
Objectives
Have a thorough knowledge of tropical fruit aroma compounds, and the impact of processing and stabilization on product aroma quality. Be familiar with Maillard reactions.
Necessary pre-requisites
Master 1 ICAP A&P or equivalent training
Knowledge control
60% Final exam (2 sessions), 40% Field (written)
Syllabus
Course:
- Tropical and sub-tropical fruit processing technologies:
Focus on processing into juices and concentrates, purees and pieces and on their stabilization using pasteurization and Aw control.
- Innovative techniques for the analysis of aroma compounds: Electronic nose; SAFE (Solvent Assisted Flavor Evaporation).
- Aroma compounds of tropical fruits: the major classes of aroma compounds of mango, passion fruit, citrus and vanilla will be presented (odor impact, detection threshold, molecular structures,...). Impact of processing on the fate of flavour compounds.
- Caramelization; Maillard reactions; Amadori rearrangement; Strecker degradation reactions.
Practical work: Applications. Analysis of aroma compounds.
Additional information
Administrative contact(s):
Secretariat Master Chemistry
https://master-chimie.edu.umontpellier.fr/