• Study level

    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 stabilization and processing technologies specific to 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: 10 a.m.

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Objectives

In-depth knowledge of tropical fruit aroma compounds and the impact of processing and stabilization on product aroma quality. Familiarity with Maillard reactions.

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Necessary prerequisites

Master 1 ICAP A&P or equivalent training

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Knowledge control

60% Final test (2 sessions), 40% Field test (written)

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Syllabus

Course :

- Tropical and sub-tropical fruit processing technologies:
Focus on processing into juices and concentrates, purées and pieces, and their stabilization using pasteurization and Aw control.
- Innovative techniques for analyzing aroma compounds: Electronic nose; SAFE (Solvent Assisted Flavor Evaporation).
- Aroma compounds in tropical fruits: the major classes of aroma compounds in mango, passion fruit, citrus and vanilla will be presented (odor impact, detection threshold, molecular structures, etc.). Impact of processing on the fate of flavor compounds.

- Caramelization; Maillard reactions; Amadori rearrangement; Strecker degradation reactions.

 

Practical exercises. Analysis of aroma compounds.

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Further information

Administrative contact(s) :

Secretariat Master Chemistry

https://master-chimie.edu.umontpellier.fr/



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